Slice of barbeque pizza, with roe deer offal, fruit and steamed red onion

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Slice of barbeque pizza, with roe deer offal, fruit and steamed red onion2020-05-26T14:09:59+02:00

Slice of barbeque pizza, with roe deer offal, fruit and steamed red onion

  • CourseMain Course
  • Difficultyhard
  • Selvagginaroe deer
  • Calories600 - 700
  • Activity60m
  • Persons8


1 Kg of strong flour
100 gr of sourdough
350 ml of water (approximately)
10 gr of salt
30 gr of seed oil
500 gr of heart, lungs, liver and kidneys
Celery, Carrot, onion
in equal quantities
white wine (1 glass)
1 red onion cut and kept in cold water for at least 30 minutes
30 of oil
20 gr of cane sugar
40 gr of white wine vinegar




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 minutes 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 Info

655 Kcal
Jogging F 82′ M 60’*

*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.