PARTNERS
Canapé with mallard and herbs
Ingredients
N 8 wholemeal bread slices
G 400 mallard breast
N 2 anchovies
G 200 spinach
G 20 Parmesan
G 30 fresh cream
G 20 extra virgin olive oil
G 10 cognac
Salt to taste
Black pepper to taste
Preparation
- Blanch the spinach for few minutes, drain and dry well. Chop the spinach and toss in a pan with oil and anchovies. Season to taste.
- Cut the mallard meat into cubes, sauté and flame with Cognac. Season with salt and pepper to taste.
- Cut the toasted bread into circle with a coppapasta” (cutter mould ring) and set aside.
- Blend the remaining bread and toast in oven with salt, pepper and extra virgin olive oil.
- Stuff the crostini with spinach, meat, and Parmesan. Top with blended toasted bread.
Video Gallery
Other
ChefRoberto Dormicchi
Wine CouplingCurtefranca DOC Rosso
Other Info Kcal 354* *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.
