Thursday, December 23, 2010

Blocked Nose At Night

Tagliatelle cioccolato-peperoncino al ragù di cervo.

For the venison sauce:
- 400 gr. chunks of flesh of deer
- 50 ml.
of apple cider vinegar - 200 ml. Wine raboso Piave.
- 400 ml. vegetable stock
5 bay leaves - 2 onions
Chioggia - 1 stalk of celery
- 1 small carrot
1 clove garlic - 4 cloves
- 1 teaspoon juniper berries

Procedure: placed in a container with 700 ml. Water: 1 onion into pieces, then add the meat of deer, 3 bay leaves, 3 cloves, juniper berries, apple vinegar and 100 ml. raboso wine, stir, cover and leave to marinate in the refrigerator overnight. In the morning, rinse under

running water, meat, dab with kitchen paper and then cut them into cubes. Chop onion, carrot and celery and let it braise in a pan, add water slowly until the vegetables are almost cooked, add at this point, the cubes of venison, season them well nell'intingolo, fade with 100 ml. raboso of wine, then add the garlic with the cloves stuck, bay leaves, salt and pepper. Cover, add the vegetable broth as needed, and cook over low heat for 70 minutes.

For the dough:
- bio
2 eggs - 200 gr. 00
flour - 1 tablespoon oil
- 2 red peppers dried
- 75 gr. dark chocolate fondant
- a pinch of salt

Procedure: Mix the flour with the eggs lightly salt, oil, grated chocolate and chilli finely crumbled. It gives the dough is shaped like a loaf

cover with clear film and leave to rest for an hour, then roll the dough and then create the noodles.

Cook the noodles al dente and then toss them in ragu'di deer.

Recommended wine: Raboso del Piave.


Con questa ricetta partecipo al contest " Cioccolato che Passione ".
Contest ideato da Blog di Cucina e i cioccolatieri artigiani Fratelli Gardini

E con questa ricetta auguro Buon Natale a tutti i miei lettori e a tutti coloro che passano da questo blog .


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