PARTNERS
Omelette with fresh courgette and venison ribs
Ingredients
N 4 venison ribs
N 4 eggs
N 1 courgette
N ½ Tropea red onion
N 1 citron
Gin to taste
Salt and pepper to taste
Extra-virgin olive oil to taste
Preparation
- Take a meat tenderizer and beat the ribs, then season with citron juice and rind, pepper, salt and olive oil.
- Take a griddle or a grill and cook the ribs on a high flame.
- Beat the eggs, add pepper and salt and make 4 small omelets
- Put the omelets on a serving plate, place the ribs on one side, then the shaved raw courgette and the thinly-sliced onion on top.
- Season with extra-virgin olive oil, salt and pepper.
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ChefRoberto Dormicchi
Wine CouplingIl Famoso Grottino Cantina Bruscia
Other Info Kcal 256* *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.
