Marinated courgettes with venison tartare, heirloom tomato and pumpkin seeds

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Marinated courgettes with venison tartare, heirloom tomato and pumpkin seeds2021-05-24T08:57:00+02:00
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Marinated courgettes with venison tartare, heirloom tomato and pumpkin seeds

  • CourseStarter
  • Preparation30'
  • Difficultyeasy
  • Selvagginadeer
  • Calories100 - 300
  • ActivityCorsa F 22’ M 16’
  • Persons4

Ingredients

240 gr Pounded venison meat
N 2 courgettes
N 1 heirloom tomato
N 1 clove of garlic
Thyme to taste
Pumpkin seeds to taste
Salt and pepper
Apple cider vinegar to taste
Extra virgin olive oil

Preparation

  • Cut the courgettes into rounds, use a pastry cutter to remove the heart, then blanch them in water and vinegar for a few seconds. Drain and let them cool.
  • Season the venison meat with thyme, garlic, salt, pepper and extra virgin olive oil.
  • Cut the tomato into thin slices, arrange on a serving dish, add the courgettes with the venison meat.
  • Add the pumpkin seeds, garnish with salad and finally season with extra virgin olive oil, salt and pepper.

Other

Chef

Wine CouplingFocara 2013 Fattoria Mancini

Other Info

Kcal 181*

*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.