PARTNERS
Bagel with venison carpaccio, avocado and ricotta cheese
Ingredients
G 400 venison loin
G 450 ‘0’ flour
mL 300 water
G 6 fresh brewer’s yeast
N 2 tbsp of honey
N 2 tsp of salt
N 1 tbsp of baking soda
N 1 avocado
G 200 mixed ricotta cheese
Pistachios to taste
Anise seeds to taste
Extra virgin olive oil to taste
Salt and pepper to taste
Preparation
- Dissolve the yeast and honey in the water, at room temperature.
- Sift the flour with the salt and gradually add the water until it forms a smooth dough, then add the anise seeds. Knead vigorously for 10’.
- Form the dough into a ball and leave to rise, covered with cling film, until it doubles in size.
- Divide the dough into 4 pieces of similar weight and roll into balls. Make a hole in the centre with your fingers to form a bagel shape. Widen the hole so that 2-3 fingers can pass through it.
- Place the bagels on a baking sheet lined with well-floured parchment paper, cover, and leave to rise until doubled in size.
- Bake at 180° C (356° F) in a preheated static oven for about 20’ then leave to cool.
- Peel the avocado and blend the pulp after seasoning with salt, pepper, and oil.
- Trim the loin of any sinew and silver skin and slice very thinly to make the carpaccio.
- Cut the bagels in half, arrange the carpaccio, avocado, ricotta and previously toasted pistachios on the bottom half, season with salt and pepper and place the other half of the bagel on top.
Other
ChefIris Rossi
Wine CouplingFrascati Superiore Riserva DOCG
Other Info Kcal 650* *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.
