PARTNERS
RICOTTA AND TRUFFLE MEAT ROLLS
Ingredients
G 500 pounded chamois slices
G 200 ricotta
G 30 black truffle
G 100 courgette
N 2 courgette flowers
Toothpicks
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Lemon zest 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′.
- 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
ChefRoberto Dormicchi
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.
