PARTNERS
HARE AND RIVER SHRIMP TARTARE
Ingredients
G 120 hare meat
Wild herbs
N 1 egg yolk
G 125 seed oil
Vinegar to taste
For the river shrimp
G 500 river shrimp shells
G 100 celery
G 100 carrot
G 100 onion
G 50 tomato
Flavourings to taste
Preparation
- Toast the shrimp shells in a pan and let cool. In a saucepan browned celery, carrots, onions, add the shells and cover with water. Reduce by 50%, filter into another saucepan and repeat the process by blending the shells. Combine the two juices obtained and reduce until a thick and shiny concentrate is obtained.
- Prepare a classic mayonnaise and incorporate the cold shrimp concentrate.
- Clean the hare pulp and cut the meat with a knife into 0.5×0.5 cm cubes. Season the tartare with pepper, oil and a few drops of concentrate to marinate and flavour the meat.
- Plate by placing mayonnaise drops and wild herbs on top of the tartare.
Other
ChefMatteo Vergine
Wine CouplingPinot Nero Oltrepò Pavese
Other Info Kcal 440* *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.
