Cocoa tagliatelle with venison, chestnuts and blueberries | Paolo Griffa | Chef Recipes | Reporter G
Cocoa tagliatelle with venison, chestnuts and blueberries | Paolo Griffa
Keywords
- |
- Cocoa
- Paolo
- Griffa
- Venison
- Chestnuts
- Tagliatelle
- Blueberries
- Cocoa tagliatelle with venison
- Chestnuts and blueberries | Paolo Griffa
Ingredients
- 400 g semolina
- 100 g of flour
- 250 g eggs
- 10 g of bitter cocoa
- 10 g white wine vinegar
- 600 g cocoa egg tagliatelle
- 100 g venison stock
- 80 g wild blueberries
- 120 g fresh chestnuts
- 20 g of sweet butter
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