Venison pastrama with tagliatelle and sauce

Venison pastrama with tagliatelle and blue cheese sauce - A delicious and refined recipe

Who doesn't appreciate a dish that combines the intense flavors of meat with the silky texture of pasta? Venison pastrama with tagliatelle and blue cheese sauce is a dish that will delight the taste buds of any food lover. This recipe is not only simple but also quick, bringing a touch of elegance to your table.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Ingredients

- 1 kg venison pastrama
- 1 pack of tagliatelle (preferably Giovanni Rana)
- 1 wedge of blue cheese
- 1 slice of cheese
- 100 g sour cream with 12.5% fat
- 12 small mushrooms (preferably champignon)
- 3-4 leaves of green lettuce
- 3-4 leaves of endive
- 1 cucumber
- Spices: salt, pink peppercorns, dried tarragon, dried rosemary
- Extra virgin olive oil

Step-by-step preparation

Step 1: Preparing the mushrooms
Start by cleaning the mushrooms, making sure to remove any impurities. Rinse them lightly under cold running water and place them on the grill. Drizzle a few drops of extra virgin olive oil on each mushroom to enhance their flavor. Grill them for 15-20 minutes until they become tender and golden brown.

Practical tip: For a deeper flavor, you can add some herbs (like thyme or basil) to the mushrooms before cooking.

Step 2: Cooking the venison pastrama
Cut the venison pastrama into pieces about 2 cm thick. Use a brush to coat each piece with olive oil. Place them on the grill and cook until tender. It’s important to check them from time to time; personally, I prefer the pastrama to be less cooked to retain its juiciness.

Step 3: Preparing the salad
While the pastrama and mushrooms are cooking, prepare the endive and green lettuce leaves. Wash them well and arrange them on a platter. Slice the cucumber lengthwise and add it to the endive, sprinkling a little salt to enhance the flavor.

Step 4: Cooking the tagliatelle
Bring salted water to a boil in a large pot. When the water starts boiling, add the tagliatelle. Follow the instructions on the package; usually, it is enough to boil them for 2 minutes, then cover the pot and let them 'rest' for a few minutes. This will help the pasta absorb the flavor and become fluffier.

Step 5: Preparing the cheese sauce
In a non-stick pan, add a tablespoon of olive oil and heat it. Cut the cheese and blue cheese into cubes and add them to the pan. Stir continuously until the cheese melts and forms a smooth paste. Add the sour cream and let the mixture simmer gently. This creamy sauce will add a distinctive taste to your dish.

Assembling the dish
Once all components are ready, place the tagliatelle on each plate, add the cheese sauce on top, and place a few pieces of venison pastrama. Garnish with the grilled mushrooms and sprinkle pink peppercorns for an extra touch of color and flavor.

Serving
This dish is served warm, accompanied by a fresh salad. You can pair the meal with a dry white wine, which will highlight the intense flavors of the pastrama and cheese.

Tips and Variations
- If you don't have venison pastrama, you can substitute it with game meat or even chicken for a more accessible version.
- Instead of blue cheese, you can use goat cheese for a milder flavor.
- You can also add other vegetables to the grill, such as zucchini or bell peppers, to diversify the dish.

Nutritional Benefits
Venison pastrama is an excellent source of lean protein, while mushrooms are rich in vitamins and minerals. Tagliatelle provides carbohydrates, and blue cheese adds calcium and healthy fats. This recipe is not only delicious but also nutritionally balanced.

Frequently Asked Questions
1. Can I use whole grain pasta? Yes, whole grain pasta will add more fiber and nutrients.
2. What type of cheese can I use instead of blue cheese? You can use goat cheese or mozzarella for a lighter option.
3. How can I make this recipe vegetarian? You can replace the venison pastrama with marinated and grilled tofu or tempeh.

Venison pastrama with tagliatelle and blue cheese sauce is a dish that combines tradition with innovation. Whether you're preparing it for a special dinner or simply to indulge yourself, this recipe will quickly become a favorite. Enjoy your meal!

 Ingredients: 1 kg venison pastrama, 1 bag of tagliatelle (Giovanni Rana), 1 triangle of blue cheese (Fromage bleu), 1 slice of cheese (Penteleu), 100 g sour cream 12.5% fat, 12 small mushrooms, spices: salt, pink peppercorns, dried tarragon, dried rosemary, 3 or 4 leaves of green lettuce, 3 or 4 leaves of endive, green cucumber.

 Tags:  pastrama roe deer tagliatelle cheese