PARTNERS
Risotto with chicory and hare
Ingredients
G 300 Carnaroli rice
G 150 hare meat pounded with knife
G 900 broth
G 50 chicory
G 30 butter
G 30 Parmesan cheese
G 20 Brandy
N 1 clove of garlic
N 1 anchovy
Extra virgin olive oil
Rosemary and sage
Salt and black pepper to taste
Lemon zest to taste
Preparation
- Heat the oil in a pan. Add the garlic, rosemary, chickpeas and vegetable broth and cook for 10′.
- Blend about one-third of the chickpeas until obtain a smooth cream then, combine with the rest. Season with salt and pepper.
- Put the minced mouflon meat in a bowl, season with salt and pepper, marjoram, extra virgin olive oil and lemon juice.
- Shape mini burgers, roll them in the breadcrumbs and cook in oven for 10′ at 180°.
- Pour the chickpeas with their cream in a serving dish. Arrange three mini burgers for each person, garnish with marjoram leaves.
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ChefRoberto Dormicchi
Wine CouplingGavi DOCG
Other Info Kcal 480* *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.
