PARTNERS
ROE DEER VENISON TARTARE SUMMER PARMIGIANA
Ingredients
G 600 roe venison loin
N 2 buffalo mozzarella balls, approximately G 100 each
G 300 eggplant
G 400 plum tomatoes
N 1 lemon
mL 20 vegetable stock
N 4 fresh basil leaves
Oregano to taste
Extra virgin olive oil to taste
Salt and pepper to taste
Preparation
- Cut the eggplant into roughly 1 cm cubes, place evenly on parchment paper on a baking tray, season with plenty of oil, salt, freshly ground pepper and oregano and add to the vegetable stock. Put in a conventional oven at 180° C (356° F) for 30’ and then leave to stand for a further 10’.
- Clean the loin of any stringy fibres and chop with a knife to form a tartare. Season with oil, salt, pepper and a grating of lemon zest.
- Cube the plum tomatoes, season with extra virgin olive oil and freshly ground pepper.
Drain the buffalo mozzarella balls, cut in half across the width and use a cooking ring to make 4 discs. Dry the off the mozzarella on kitchen towel. - Using the cooking ring, dish out first the mozzarella, then the venison tartare, the diced eggplant and the plum tomatoes. Top off with a basil leaf and a drizzle of extra virgin olive oil.
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Other
ChefIris Rossi
Wine CouplingLacryma Christi del Vesuvio Rosso DOC
Other Info Kcal 551* *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 60 Kg and an average male weight of 80 Kg.
