PARTNERS
Mouflon salad with potatoes and french beans
Ingredients
G 400 mouflon meat
G 200 potatoes
G 200 French beans
G 30 Tropea onion
Salad leaves to taste
Salt to taste
Black pepper to taste
Preparation
- Cut the mouflon meat into slices and pound them gently between 2 wax paper sheets.
- Cook in a non-stick frying pan for few minutes with oil, salt and pepper. Cut the slices into thin strips.
- Wash and peel the potatoes, cut them into slices and cook them in plenty of salted boiling water, drain and set aside.
- Wash the French beans, remove both ends, cut them into 1 cm pieces and blanch in hot water, drain and cool in cold water.
- Cut the onion into thin julienne strips.
- Season the meat with potatoes, French beans and onion. Arrange on a serving dish accompanied with some salad leaves.
Other
ChefRoberto Dormicchi
Wine CouplingValle D’Aosta Enfer D’Avier DOC
Other Info 196 Kcal* *For each hour of running at medium-low speed (8Km/h) the average caloric consumption is 8Kcal* (per) kg * (per) h (height) is considered an average female weight of 60 kg and an average male weight of 80 kg.
