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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. METHOD Place the meat in a non-metallic bowl with 1 tbsp olive oil, a clove of garlic, the thyme and balsamic vinegar and mix well. Cover and leave in the fridge to marinate overnight. | 2. Put 4 tbsp olive oil in a frying pan with the onion, carrots, celery, mushrooms (if using), chilli and remaining garlic. Cover and cook over a low heat for 15-20 minutes, stirring occasionally, until all the contents have softened. Once the vegetables start to stick to the bottom of the pan, set aside. | 3. Remove the garlic and thyme from the marinated meat and discard. In another pan, heat the remaining oil over a high heat, add the meat and cook, covered for 30-60 seconds. At this stage, the game usually releases water – as soon as this happens, drain the water and juices away. This will take the “gamey” edge off a little. You may need to repeat this procedure a few times until the meat is very dry. Season to taste and keep stirring. | 4. Once the meat starts to stick to the pan, add the cooked vegetables and wine and stir again. Now add the tomatoes and crumble in the stock cubes, lower the heat and stir well until the cubes have dissolved. Cover and leave to simmer for 2 hours, stirring occasionally. At the end of the process, the sauce should be neither too stiff nor too runny. Add water or cook for slightly longer, uncovered, to achieve the right consistency. | 5. Meanwhile make the pasta. Sift the flour and salt into a large bowl. Make a well in the middle and add the eggs. Slowly mix the eggs into the flour using your fingertips, until all the flour has been incorporated. Add a little water if the mixture is too hard, or a little semolina flour if too soft. On a work surface lightly dusted with semolina flour (if necessary), knead the dough for a few minutes until smooth and elastic. Shape the dough into a ball, wrap in cling film and leave it to rest in the fridge for 20 minutes. | 6. To make the béchamel sauce, melt the butter in a saucepan over a low heat. Take off the heat and stir in the flour a little at a time until you have a thick paste. Gradually add the milk, stirring to incorporate each addition before adding the next. Add a pinch of salt and the nutmeg, and then place over a medium heat and bring to the boil, stirring constantly. Lower the heat and stir for 5 minutes then set aside to cool, stirring occasionally. | 7. Preheat the oven to 180°C/Gas mark 4. | 8. Dust a work surface with semolina flour and roll out the pasta dough into a sheet about 1mm thick. Using a pastry cutter or one of your ramekins, stamp out 24 circles of pasta. | 9. Spoon a layer of the game sauce, about 1cm deep, into each ramekin. Place a disc of pasta over the sauce in each ramekin. Spoon another layer of game sauce on top, then cover with béchamel. Repeat these layers (pasta, meat sauce, béchamel) at least twice more, finishing with plenty of béchamel. | 10. Sprinkle the pecorino on top of the dishes and place in the oven for 20 minutes, or until the cheese has browned. Leave to rest for a few minutes before serving… Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
game venison	600	g	trimmed diced mixed	534.0	0.0	118.8	3.0
extra virgin olive oil	6	tablespoons		534.0	0.0	118.8	3.0
garlic clove	2		crushed	534.0	0.0	118.8	3.0
thyme	1	sprig		-	-	-	-
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
celery rib	1		chopped	534.0	0.0	118.8	3.0
mushroom	150		filed sliced	-	-	-	-
red bird eye chile	2			534.0	0.0	118.8	3.0
red wine	125			-	-	-	-
plum tomato	2	cans	peeled	534.0	0.0	118.8	3.0
vegetable bouillon cube	2			534.0	0.0	118.8	3.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
butter	70			5985.0	274.995	187.005	504.0
white flour	70			40479.6	8862.378	658.07	157.05200000000002
milk	700			104188.0	8164.24	5380.2	5585.16
salt				-	-	-	-
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
flour	420			40479.6	8862.378	658.07	157.05200000000002
salt	1	pinch		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
water	1	tablespoon		0.0	0.0	0.0	0.0
semolina flour				-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
cheese	100		semi-stagionato grated	47655.0	315.9	2889.0	3879.9
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.