PARTNERS
Cheese boats, chopped venison, gorgonzola and walnuts
Ingredients
G 400 venison meat
G 100 Parmesan cheese
G 150 gorgonzola
G 50 walnut kernels
G 80 radicchio
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparation
- Parmesan wafers; sprinkle G 25 Parmesan cheese over a baking paper.Bake in microwave oven until crisp and golden.Allow to cool and then place on a rolling pin to give them a wafer shape.
- Pound the venison meat with a knife and season with salt, pepper and extra virgin olive oil.
- Combine the gorgonzola and the radicchio and put it into a pastry bag. Pipe the mixture onto the Parmesan wafers. Add the chopped meat and garnish with walnuts and radicchio julienne-cut.
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ChefRoberto Dormicchi
Wine CouplingOltrepo' Pavese Metodo Classico DOCG Pinot Nero Rose'
Other Info Kcal 495* *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.
