PARTNERS
Venison balls, potatoes and porcini mushrooms
Ingredients
G 300 ground venison meat
G 200 potatoes
G 50 porcini mushrooms
G 20 leek
G 15 butter
G 20 extra virgin olive oil
G 70 yogurt
G 30 cucumber
G 10 chopped Tropea onion
(for breading: N 2 eggs, stale bread and flour)
Salad garnishing
Black pepper to taste
Salt to taste
Oil for deep frying
Preparation
- Cook the potatoes in boiling water, peel them and smash them.
- Lightly fry the chopped leek in butter, add the potatoes and salt.
- Toss the diced Porcini mushrooms in a pan with oil.
- Combine the potatoes with the ground meat, add the mushrooms and shape into meatballs.
- First dip them in the flour, then in the beaten egg, then roll them in breadcrumbs. You can repeat this process twice.
- Deep-fry the balls and accompany with yogurt seasoned with chopped Tropea onion, cucumber into cubes, salad sprigs, salt and pepper.
Other
ChefRoberto Dormicchi
Wine CouplingValpolicella DOC Classico Superiore
Other Info Kcal 258* *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.
