Fettuccine with Porcini Mushrooms and Wild Boar
Nutritional values
(Percentage of daily recommendation)
| Calorie | 696 cal. | (33 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 41.7 μg | (70 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 944 mg | (24 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 264 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 400 grams Tagliatelle
- salt
- 350 grams Porcini mushroom
- 3 shallots
- 2 garlic cloves
- 1 handful flat parsley
- 4 Tbsps Canola oil
- 400 grams Ground meat (wild boar)
- freshly ground peppers
- 2 bay leaves
- 200 milliliters Beef broth
- fresh oregano (for garnish)
Preparation steps
Cook tagliatelle in a pot of plenty of salted water until al dente.
In the meantime, trim mushrooms and cut into slices. Peel shallots and garlic. Finely chop garlic and cut shallots into strips. Rinse parsley, shake dry and cut leaves into small pieces. Drain pasta.
Heat 2 tablespoons canola oil in a saucepan and fry ground wild boar meat until crumbled and brown and season with salt and pepper. Add bay leaf and broth. Simmer while stirring occasionally for about 20 minutes until the liquid is almost completely gone.
Heat remaining canola oil in a large frying pan and fry mushrooms until lightly browned. Add shallots, garlic and parsley and cook until shallots are translucent and season with salt and pepper. Add ground wild boar and pasta, stir and remove bay leaves. Serve in deep plates and garnish with fresh oregano.
