PARTNERS
Deer roll with bacon and spinach crisp
Ingredients
N 8 thin slices of venison meat
N 8 thin slices of speck
N 1 lemon
G 300 crispy spinach
G 50 butter
Rosemary to taste
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
White wine to taste
Preparation
- Pound the venison slices and make them thin.
- Season with salt and a few drops of lemon, lay over the speck slices and roll up, closing with a bamboo skewer.
- Cook the venison rolls with a little of extra virgin olive oil. Season with salt, add the white wine and let cook.
- In a pan, toss the spinach (previously washed and stemmed) with butter and a few drops of lemon. Season with salt to taste.
- Arrange the crispy spinach on a serving dish and lay over the venison rolls. Serve hot.
Video Gallery
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ChefRoberto Dormicchi
Wine CouplingMontalfoglio 2015 Az Pandolfi Orsini
Other Info Kcal 432* *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.
