PARTNERS
Venison tataki with crispy spinach
Ingredients
G 400 venison loin
G 40 black truffle
G 400 fresh spinach
G 40 butter
G 40 flour
G 400 vegetable broth
G 20 breadcrumbs
Extra virgin olive oil to taste
Salt and pepper to taste
Bicarbonate to taste
Preparation
- Clean the spinach, remove the stalks and wash the leaves with water and bicarbonate.
- Blanch the spinach in a frying-pan for few seconds, season with salt, set aside.
- Make a roux with butter and flour, add vegetable broth and make the sauce thicken, season with salt.
- Add half of the spinach to the roux and mix using an immersion blender.
- Cut the venison loin (2 cm), tie the meat with cooking twine, sear the meat on both sides in a non-stick pan, add salt and pepper, leave to stand for about 1′ and cover the meat with tinfoil.
- Stir-fry the spinach with butter in a non-stik pan for few seconds, add salt.
- Make a line of melted butter on serving dish using a pastry brush, sprinkle with breadcrumbs and remove the not needed.
- Spread the spinach cream with a spoon, the crispy spinach and the venison loin.
- Sprinkle with black truffle.
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ChefRoberto Dormicchi
Wine CouplingRosso Conero Riserva DOCG
Other Info Kcal 350* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.
