PARTNERS
Canapé with mascarpone cheese and venison carpaccio
Ingredients
G 150 venison fillet
N 8 sliced bread
G 150 mascarpone cheese
G 30 grated Parmesan cheese
G 30 black truffle
G 20 extra virgin olive oil
Thyme to taste
Lemon zest to taste
Lemon juice to taste
Salt to taste
Black pepper to taste
Preparation
- Blend the mascarpone cheese with thyme, lemon zest, Parmesan then, season with salt and pepper.
- Cut the sliced bread into triangles and toast them.
- Cut the fillet into slices and season with lemon juice, oil and pepper.
- Spread the mascarpone cheese on the bread with a pastry bag using a star tip. Lay the venison carpaccio on top and garnish with black truffle.
Video Gallery
Other
ChefRoberto Dormicchi
Wine CouplingPergola DOC Rosato
Other Info Kcal 346* *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.
