PARTNERS
Mouflon “nocette” with swiss chard scramble
Ingredients
G 500 mouflon fillet
G 200 stale bread
G 50 parsley
G 300 Swiss chard
N 1 Lemon
N 2 eggs
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Gin to taste
Preparation
- Blend the bread with the parsley leaves washed and dried, salt, pepper and lemon zest.
- Marinate the fillet with a few drops of lemon, Gin and black pepper.
- Sear the meat, add the broth and let cook for 5′. Let dry the sauce and add salt and pepper to taste.
- Blanch the Swiss chard for few minutes, drain and cool in an ice bath, dry and cut into thin strips.
- Stir-fry the Swiss chard, season with extra virgin olive oil, salt and pepper. Add the beaten eggs and mix with a spatula.
- Arrange the green bread on a serving dish, remove excess bread, add the Swiss chard and the mouflon “nocette”.
Other
ChefRoberto Dormicchi
Wine CouplingBramaterra DOC
Other Info Kcal 374* *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.
