PARTNERS
Roe deer mousse with tomato chutney and eggplant
Ingredients
G 400 roe deer meat
N 2 slices of sandwich bread
G 80 fresh cream
G 50 egg white
G 10 parsley
G 80 green tomatoes
G 15 sugar
N 1 eggplant
G 80 arugula
G 80 Philadelphia cream cheese
Tabasco to taste
Extra virgin olive oil and salt to taste
Preparation
- Mince roe deer meat. Blend with sandwich bread soaked in cream, parsley, egg white and salt.
- Roll out the food grade film, put one spoon of fresh cream in the center, arrange the meat and roll up. Cook for 20′ in boiling water. Allow to cool.
- Dice the tomatoes. Put it in a pan with sugar, fill with water, add a pinch of salt, five drops of tabasco, allow to cook, blend with an immersion blender, sift.
- Peel the eggplant and sear in a non-stick pan, season with salt, pepper and EVO oil.
- Combine Philadelphia with salt, extra virgin olive oil, cream, then fill a pastry bag with star piping tip.
- Spread tomato chutney on a serving dish, add arugula, slices of meat (1 cm), Philadelphia cream cheese puffs and roasted eggplant.
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ChefRoberto Dormicchi
Wine CouplingVino: Roero Arneis DOCG
Other Info Kcal 320* *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.
