PARTNERS
Chamois ribs with crispy Savoy cabbage
Ingredients
N 8 ribs of chamois meat
N 2 cooking vacuum bags
G 400 Savoy cabbage leaves
Salt and black pepper to taste
Extra virgin olive oil
Rosemary to taste
Sage to taste
Orange zest
Garlic to tast
Preparation
- Remove all the fat and nerves from the ribs. Wash very well under running water.
- Season with salt and pepper and put them into vacuum bags; add garlic, rosemary, sage leaves, orange zest and extra virgin olive oil.
- Cook at 63° C for 1 hour using a soft cooker or a pot, checking the temperature with a probe thermometer.
- Once cooked, open the bags and reduce in a pan the remaining liquid. Cook the ribs in a non-stick frying pan for few seconds on both sides.
- Wash the Savoy cabbage leaves and cut them into lozenges. Dry well.
- Put the Savoy cabbage leaves in a non-stick frying pan, add extra virgin olive oil and cook for few minutes. Season with salt and pepper.
- Serve the Chamois ribs in their reduced braising liquid accompanied with the crispy Savoy cabbage.
Other
ChefRoberto Dormicchi
Wine CouplingCamera classico DOC CANTINA DEI PRODUTTORI NEBBIOLO DI CAREMA SOC. COOP
Other Info Kcal 574* *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.
