#Recipe: Radicchio-Elderberry Tagliatelle

Radicchio-Elderberry Tagliatelle with Hand-Cut Venison Ragù

Ingredients for 4 to 6 people:

Venison Ragù:

• 500g venison leg, hand-cut into small cubes
• 1 garlic clove
• 1 large onion
• 1 carrot
• ½ stalk celery
• 200 ml red wine (Teroldego)
• 1 sprig rosemary
• 6 juniper berries
• 1 bay leaf
• Salt, pepper
• Olive oil
• 500 ml meat broth

Radicchio Tagliatelle:

• 250g durum wheat flour
• 250g all-purpose flour (type “0”)
• 170 ml radicchio-elderberry juice
• 4 eggs
• 1 tbsp olive oil
• Salt

Radicchio-Elderberry Juice:

• 2 heads of Nonsberger Radicchio Tardivo
• 50g brown sugar
• 10g raspberry vinegar
• 50 ml elderberry juice
• 5g salt

Preparation:

Ragù:

1. Dice the onion, garlic, carrot, and celery, and sauté them in a pot with a little olive oil.
2. Add the hand-cut venison and sear until it crumbles.
3. Deglaze with robust red wine and let it simmer lightly.
4. Add the meat broth and cover, simmering for about 1½ hours on low heat, stirring occasionally.
5. After 1½ hours, add the rosemary, bay leaf, and juniper berries. Season with salt and pepper, and let it simmer for another 30 minutes.

To Serve:

1. Cook the tagliatelle in salted water for 3 to 4 minutes. Toss in a little butter.
2. Using tongs, arrange a nest of tagliatelle on a plate.
3. Spoon the hot ragù over the pasta.
4. Sprinkle with shavings of Trentingrana cheese and garnish with radicchio tips.