Slice of barbeque pizza with venison offal, fruit and steamed red onion
Ingredients
Barbecue pizza
KG 1 strong flour
G 100 sourdough
mL 350 water (approximately)
G 10 salt
G 30 seed oil
Venison offal
G 500 heart, lungs, liver and kidneys
Celery, Carrot, onion in equal quantities
Marjoram
White wine (1 glass)
Steamed red onion
N 1 red onion cut and kept in cold water for at least 30 minutes
G 30 oil
G 20 cane sugar
G 40 white wine vinegar
Peach
Apricot
Cantaloupe
Preparation
- Combine the first yeast with half of the flour, the sourdough and half of the water, knead and let rise for at least 12 hours.
- After this time, combine the remaining flour with water, salt and oil.
Knead well and let rise for additional 10 hours. Once the dough has risen, create the pizzas and cook them on the barbecue. - Bring cold water to a boil together with the heart, liver, lungs and kidneys until they are no longer pink. Drain the offal, and coarsely chop them.
- Prepare a mirepoix of celery, carrot and onion. In a clay pot add oil, the mirepoix, the chopped offal starting from the heart, lungs, and last the liver and kidneys.
- Let it cook for a few minutes and sprinkle with white wine. After a few minutes, add a bit of sage, marjoram and a bit of broth. Cook for at least 30′ until all the offal is cooked.
- Steam the onion in a little bit of oil and thyme. When it starts to steam, add the vinegar, let it evaporate and add the cane sugar.
- Cut the fruit in pieces: peach, apricot, cantaloupe… and thyme
- Cut slices of pizza, add a hint of buffalo mozzarella and let it melt, then add the offal, the fruit and a thyme leaf.
Other
ChefEdi Dottori
Wine CouplingTerre di Cosenza Rosato DOP
Other Info Kcal 575* *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. Chef’s Biography: A native of the Marche Region with a flair for the cuisine, she knows to transfer from her land the delicacy in seasonings, respect for products of the land and the ability to express her creativity through the connection with the land, sea and all that the nature offers. Hers is the cuisine of the classic peasant and maritime Italian tradition, whose recipes she is able to separate in individual elements, then she processes them individually and thanks to her creativity, recombines them. Te restaurant “Sala della Comitissa” is an elegant historical residence without ostentation and luxury furnishings, but it finds in the balance of colors, flavors and scents, the essence of its being. It is an identity that cradles and leads guests to the right perception of the presented message.
