PARTNERS
Venison club sandwich
Ingredients
N 8 slices of bread
N 4 slices of Pecorino cheese
G 800 pounded venison meat
G 100 butter (for cooking)
G 250 chicory
Orange zest to taste
Wild fennel to taste
Extra virgin olive oil to taste
Salt and black pepper to taste
Preparation
- Season the pounded venison meat with salt, pepper, extra virgin olive oil, orange zest and chopped wild fennel.
- Lay the meat over four slices of bread, add a slice of Pecorino and some chicory (previously washed and dried), then lay another slice of bread on the top.
- Preheat a non-stick frying pan, let the sandwiches cook in the butter until both sides are toasted. Cut them and serve hot.
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ChefRoberto Dormicchi
Wine CouplingVernaculum 2015 Villa Ligi
Other Info Kcal 650* *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.
