PARTNERS
Venison carpaccio, pineapple, green apple, turnip and yogurt
Ingredients
G 400 venison fillet
G 100 pineapple
G 100 green apple
G 80 turnip
G 200 sandwich bread
G 50 mixed salad
G 20 yogurt
G 30 sugar
G 100 water
Mint and lime to taste
Extra virgin olive oil to taste
Salt and black pepper to taste
Preparation
- Prepare a syrup with water and sugar. Put the same amount of water and sugar in a saucepan. Bring the water to a boil, stir and make the syrup thicken.
- Clean and dice the pineapple, put it into a vacuum bag and condition with half of the sugar syrup for 15′.
- Repeat the procedure with green apple and turnip.
- Open the vacuum bag, drain and season with chopped fresh mint and lime zest.
- Slice the fillet, pound the meat to tenderize it between two backing papers slightly sprinkled with extra virgin olive oil, in order to obtain a very thin sliver.
- Dice the sandwich bread, season with salt and oil and toast with extra virgin olive oil, in a pan.
- Arrange the slivers on a serving dish, season with salt and oil, garnish with pineapple, green apple, sandwich bread, mixed salad and some yogurt.
Video Gallery
Other
ChefRoberto Dormicchi
Wine CouplingVerdicchio di Matelica DOC
Other Info Kcal 360* *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.
