RICOTTA AND TRUFFLE MEAT ROLLS

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RICOTTA AND TRUFFLE MEAT ROLLS2020-05-26T13:44:01+02:00
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RICOTTA AND TRUFFLE MEAT ROLLS

  • CourseSecond Course
  • Preparation35'
  • Difficultymedium
  • Selvagginachamois
  • Calories100 - 300
  • ActivityF 25’ M 18’
  • Persons4

Ingredients

  • G 500 pounded chamois slices
  • G 200 ricotta
  • G 30 black truffle
  • Lemon zest to taste
  • G 100 courgette
  • N 2 courgette flowers
  • Toothpicks
  • Extra virgin olive oil to taste
  • Salt to taste
  • Black pepper to taste

Preparation

  • Combine the ricotta with grated black truffle, lemon zest, salt and pepper.
  • Top each slice of meat with the ricotta mixture, roll up and secure with 2 toothpicks.
  • Sear the meat rolls on all sides in a non-stick frying pan . Add salt and wine, cover and simmer for about 8 minutes.
  • With a grater with four cuts, cut the courgettes into julienne strips. Blanch in hot water for few minutes and let cool.
  • Open the courgette flowers, clean and cut into julienne strips.
  • Arrange the meat rolls on a serving dish, garnish with the courgettes and the flowers seasoned with oil, salt and pepper.

Other

Chef

Wine CouplingFranciacorta Satèn D.O.C.G

Other Info

200 Kcal

*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.