Recipe by Paolo Griffa: Deer, chestnut and blueberry tagliatelle.
For the cocoa egg pasta
- 400 g semolina
- 100 g of flour
- 250 g eggs
- 10 g of bitter cocoa
- 10 g white wine vinegar
Procedure
Mix all ingredients except the vinegar, which should be added at the last. Let the dough rest in a vacuum for 2 hours at room temperature. Roll to the desired thickness and cut into noodles. Blanch the dough for 4 minutes in plenty of salted water.
For the deer, chestnut and blueberry cocoa tagliatelle
- 600 g cocoa egg tagliatelle
- 100 g venison stock
- 80 g wild blueberries
- 120 g fresh chestnuts
- 20 g of sweet butter
- Blueberry deer antler wafers
Procedure
In a small saucepan, cook the broken chestnuts in the deer bottom. Add the pasta to the bottom, emulsify with a knob of butter and add the blueberries. Make a nest of tagliatelle and close with the bound reduced sauce and antlers on top of the nest.
