PARTNERS
CHAMOIS CARPACCIO WITH FENNEL AND ORANGE SALAD
Ingredients
G 400 chamois loin or fillet
G 200 fennel
N 1 orange
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation
- Cut the meat into thin slices, place a slice between two sheets of parchment paper with a little oil and pound with the help of a meat tenderizer, not too forcefully. You will need to do this ensure that the meat thins without breaking.
- Remove slice from the parchment paper and place it on the serving dish, repeating with the rest of the slices.
- Wash the fennel and remove the harder parts. Using a slicer, slice very thinly before soaking in ice water.
- Remove the orange peel and pith with the aid of a serrated knife, cut the bare segments and divide them into 4 small pieces.
- Season the salad and place it at the centre of the plate.
- Season the carpaccio with salt, pepper, oil and serve.
Other
ChefIris Rossi
Wine CouplingRoero Arneis DOCG
Other Info Kcal 166* *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 60 Kg and an average male weight of 80 Kg.
