THE DEER, THE TROUT AND THE PISTACHIO
Ingredients
G 600 venison fillet
G 100 trout eggs
G 300 pistachio nuts
mL 50 stock
Thyme and marjoram to taste
Garlic and extra virgin
Olive oil to taste
Salt and pepper to taste
Preparation
- Remove all sinews and fat from the meat, let it flavour for at least one day, closing the fillet under vacuum with herbs, garlic and pepper.
- Season the fillet whit salt and pepper and sear it on the hot grid. The meat must remain soft and juicy inside.
- Into a blender, mix the pistacchio nuts with stock and extra virgin oilive oil, until you get the right texture. Adjust the sauce with salt.
- Arrange two venison medallions, high about 2.5 cm, on a serving dish, lay down the trout eggs and add the pistachio nut cream. complete with a thrickle of extra virgin olive oil and ground pepper.
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ChefAlessandro Gavagna
Wine CouplingFriuli Aquilea Refosco DOC
Other Info Kcal 772* *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. Alessandro Gavagna He was born in 1972 in Città di Castello to Friuli-born mother and father from Emilia. Gone back into Friuli he graduated in the regional hotel-management school and, after a training period, came to the Trattoria al Cacciatore de la Subida, where he developed his skill and took possession of traditional cooking and local food. His boundary cooking is based on dishes from the territory, able to meet and fuse the Mediterranean culinary culture to those from central Europe, Friuli and Slovenia. Minding to understand the prominent change of contemporary cookery world, he gives the utmost importance to raw materials and to the territory, offering dishes able to re-create the delicate balance of tastes typical of borderlands. After an accurate search, tradition is revised and enriched by something new, something different devised not to surprise but to enhance the most subtle and tasteful marks of flavors from this precious crossroads of cultures. Row materials but also the tastes of territory, to be preserved and enhanced as heritage of distinction; that’s singularity.
