First quality meat and artisan recipes. This is the secret of the hunting products we offer.
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First quality meat and artisan recipes. This is the secret of the hunting products we offer. With a strong taste, the deer meat selected in Emilia Romagna, cooks with the addition of Emilian tomato, 100% Italian extra virgin olive oil, Cervia salt and onion of Medicine to taste all dishes. The careful selection of raw materials allows to obtain a product preserved with excellent taste. In particular, we pay attention to the choice of game meat using cuts with excellent nutritional characteristics. The breeding in the wild allows to have a meat rich in iron and much less fat and calories. Great attention also in the choice of other ingredients. In a short time you can serve a dish of great taste and quality.
Start with a buttered and past baking dish. Put a spoon of bechamel on the bottom because the pie below is not hard and dry. Spread a layer of fresh egg pasta, abundant bechamel, ragù and a sprinkled parmesan, repeat the operation until you reach 4 layers. Close with pasta, bechamel and parmesan. Bake at 180°C for half an hour with ventilated program. Small warning: with cooking lasagna tend to concentrate flavors, better not exaggerate with salt! Cervo ragù can also be used as a dressing for fresh egg noodles: cook the pasta in abundant hot water while keeping it to the tooth and meanwhile in a pan ragù. Pour the noodles in the heated mixture and mix well. Also great to accompany a soft polenta.
Ingredients:
Deer meat 54%, tomato sauce, pork bacon, red wine, celery, carrots, extra virgin olive oil, golden onion of medicine, brandy, Cervia sea salt, garlic, black pepper, bay, rosemary, sage.
Specific References
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No preservatives
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Suggested pasta:
Cutting
Wine characteristics for perfect match:
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Recommended wines:
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