Discover an exquisite recipe for mountain herb tagliolini, served with a hearty fallow deer ragout, a delicate Lagrein cheese cream, crunchy cashew nuts, and fresh spinach. A culinary highlight!
Here is a detailed recipe for mountain herb tagliolini with fallow deer ragout and Lagrein cheese cream, garnished with cashew nuts and young spinach:
Ingredients:
Ingredients:
- 400 g tagliolini (preferably with mountain herbs)
- 500 g fallow deer meat, diced
- 200 ml Lagrein (or another robust red wine)
- 200 ml game stock
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 200 ml cream
- 100 g mountain cheese, grated
- 50 g cashew nuts, roasted
- 100 g young spinach
- Fresh mountain herbs (e.g. thyme, rosemary)
- Olive oil, salt, pepper
- Recipe for the tagliolini can be found below
Preparation:
- Prepare the fallow deer ragout: Heat the olive oil in a Dutch oven. Sauté the onions and garlic until translucent. Add the diced fallow deer meat and sear on all sides. Season with salt and pepper.
- Deglaze with Lagrein: Pour in the Lagrein and let it reduce briefly. Then add the game stock and let the ragout simmer on low heat for about 1.5 hours.
- Make the cheese cream: Heat the cream in a pot, stirring in the grated cheese until melted. Season with salt and pepper.
- Prepare the spinach: Wash the spinach and wilt it in a pan with a little oil. Season with salt and pepper.
- Plate the dish: Drain the tagliolini and arrange on plates. Pour the fallow deer ragout over the pasta, drizzle with the cheese cream, and garnish with cashew nuts and young spinach.
- Decorate: Garnish with fresh mountain herbs.
Tips:
- For a more intense flavor, marinate the fallow deer meat in Lagrein and herbs a day in advance.
- Toast the cashew nuts just before serving to enhance their flavors.
- When plating, ensure that the components are harmoniously distributed for an appealing presentation.
Enjoy this refined dish that combines the rich flavors of the forest and the Alps.
Tagliolini
here is a recipe for homemade mountain herb tagliolini:
Ingredients for the dough:
Ingredients for the dough:
- 400 g durum wheat semolina
- 4 eggs
- 2 tbsp finely chopped fresh mountain herbs (e.g. thyme, rosemary)
- 1 tbsp olive oil
- A pinch of salt
Preparation:
- Mix the durum wheat semolina with the fresh herbs and a pinch of salt in a bowl.
- Make a well in the center and crack the eggs into it. Add the olive oil.
- Knead all ingredients into a smooth dough and let it rest for about 30 minutes.
- Roll the dough thinly and cut it into long, thin strips for the tagliolini.
- Add the tagliolini to boiling salted water and cook for 2-3 minutes until al dente.
- Drain and serve with your desired sauce or side dish.
The fresh herbs give the tagliolini an aromatic mountain herb flavor that pairs particularly well with game dishes.
How do you like this recipe?
More infos…