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Spelt – ditalini in game essence



  • 160 gr Monograno Felicetti spelt ditalini
  • 50 gr game – essence
  • 10 gr butter
  • 10 gr aged mountain cheese
  • 10 gr rowan berry cream
  • Masterwort
  • Mountain pepper


  • 1 kg game essence – deer – wild rabbit – boar
  • Nr. 2 onion
  • Nr. 3 carrot
  • Nr. 3 green celery
  • Nr. 2 sage leaves
  • Nr. 2 laurel leaves
  • Nr. 2 cloves
  • Nr. 5 juniper berry
  • Nr. 5 black pepper
  • 3 lt red wine
  • 30 gr butter

Cut the game into small equably cubes and marinate them for 48 hours in 2/3 of the red wine. Cut vegetables in small cubes and add them.
Drain Vegetables and game and filter the fond. Roast the meat and the vegetables in separate pans. Add the meat to the vegetables, roast it together and deglaze it with the rest of the red wine and let reduce everything. Infuse the filtered fond and let cook everything for 4 hours. Filter it and scarp the meat off. Press it, filter it and let it cool down.


  • 250 ml game essence
  • 60 ml pig’s blood
  • 30 gr butter
  • 30 gr mountain cheese
  • 13 gr potato starch
  • salt
  • Nutmeg
  • Pepper

Mix all ingredients beside the potato starch in a termo mix at 50° C. Add some cold water. Dissolve the potato starch in some cold water and add in the termo mix and bring everything at 70° C. Stir it in an iron bowl cold and put it in the fridge.


  • 150 gr acid berries
  • 25 ml rowan – juice
  • 1 clove of garlic
  • 10 gr onion
  • salt
  • 1,5 gr icing sugar

Bring the berries to boil in the fond for 10 -15 minutes.
Bevor, cook the fond with some sweated onions, garlic and the berries for 15 minutes. Filter it and taste it with some icing sugar. Reduce it until it gets the preferred consistence.


Plate the ditalini in a deep plate. Add on top 5-6 points of the rowan berry cream and grate on top some dried masterwort.

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