Spirulitelle Sauvage

In collaboration with acclaimed chef Matija Bogdan, we present Spirulitelle Sauvage — a bold and elegant dish that explores the wilder side of the Superfoodie line. Featuring Marodi’s spirulina-infused tagliatelle, this recipe celebrates the earthy depth of venison and the refinement of French culinary influence.

The dish begins with cubes of wild venison haunch, slowly caramelised and stewed in a rich base of red wine, brown chicken stock, wild herbs, and vegetables. Star anise, crushed juniper berries, and a touch of ginger elevate the ragù into a spiced, aromatic harmony. Once tender, the ragù is finished with butter and gently combined with Spirulitelle, cooked al dente for optimal bite and integrity.

To accompany the dish, a forest fruit and Dijon mustard chutney adds a bright counterpoint — blending pear, apple, vinegar, and orange juice into a rustic condiment with sweet-acidic balance and a gentle mustard kick.

As chef Bogdan explains: “Venison is a meat with character, and Spirulitelle is bold enough to stand beside it. Its earthy flavour and firm texture are ideal for rich, gamey dishes. This is where wild tradition meets refined technique.”

Spirulitelle Sauvage is inspired by the forests, flavours, and traditions of Europe — a dish that is primal yet poised, and every bit as powerful as it is elegant.

Serving:

Preparation time:

160 min

Calories per person:

685

Ingredients

Sauce for the pasta:

Spirulitelle: 350 g

Venison haunch, diced: 500 g

Red onion, finely diced: 120 g

Carrot, finely diced: 100 g

Button mushrooms: 80 g

Garlic cloves: 4 pcs

Ginger, finely chopped: 15 g

Tomato paste: 20 g

Juniper berries, crushed: 5 pcs

Star anise: 1 pc

Brown chicken stock: as needed

Bay leaf, thyme, rosemary: as needed

Full-bodied red wine: 0.35 l

Butter: 50 g

Forest fruit & Dijon chutney:

Fruit (pear, apple), cut into 1x1 cm cubes: 250 g

Sugar: 125 g

White wine vinegar: 50 g

Orange juice: 50 g

Dijon mustard: 25 g

Preparation instructions:

Sauce for Spirulitelle:

Sear the venison until caramelised, then remove it from the pan
In the same pan, sauté the onion for a few minutes, then add the rest of the vegetables
After a few minutes, add the spices, herbs, and tomato paste, and sauté for another two to three minutes
Deglaze with red wine and allow it to reduce, then add the meat and stock and simmer for about two hours until the meat is completely tender — add more stock as needed
Once ready, add the butter and combine with Spirulitelle, cooked in salted boiling water for 7 minutes
Serve with grated Parmigiano Reggiano cheese, forest fruit and Dijon chutney

Forest fruit and Dijon chutney: