PARTNERS
“Conditella” with deer rib
Ingredients
G 500 deer meat
G 50 flour
G 50 breadcrumbs
N 1 egg
G 50 cucumber
G 50 tomatoes for salad
G 50 peeled red pepper
G 20 Tropea onion slices
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Red wine vinegar to taste
Seed oil for deep frying to taste
Preparation
- Cut the deer meat into 4 small slices and gently pound them between 2 sheets of cling film, coat them with breadcrumbs and fry on both sides until golden, drain excess oil and add the salt.
- Place in a bowl the peeled cucumber, the tomatoes and the pepper cut into cubes, the slices of Tropea onion and season with extra virgin olive oil, salt, black pepper and red wine vinegar.
- Arrange on a serving dish the vegetable “conditella”, lay the deer ribs cut to lozenge on top.
Other
ChefRoberto Dormicchi
Wine CouplingAlto Adige Kerner DOC
Other Info Kcal 222* *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.
