PARTNERS
VENISON LOIN WITH ZABAGLIONE AND CRUNCHY SPINACH
Ingredients
G 400 venison loin
G 50 butter
G 50 grated parmesan cheese
G 400 fresh leaf spinach
mL 100 fresh cream
mL 100 white wine
N 5 sage leaves
N 3 egg yolks
N 1 sprig of rosemary
N 1 clove of garlic
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation
- Season the loin, previously cured of all the ribs and skin, with rosemary, sage, garlic and put in a vacuum bag with white wine, oil, condition at 99%. Cook at 56° C (133° F) for 60’.
- Clean the previously washed spinach by removing the stem, sauté in a hot pan adding salt and butter.
- Place the egg yolks in a bowl, place in a bain-marie, beat with parmesan cheese, cream, salt, and pepper.
- Remove the meat from the vacuum bag and drain it.
- Roast the loin on all sides in a non-sticky pan and season with salt and pepper.
- Arrange the escalope loin on a serving dish, accompanied with hot cheese zabaglione and crispy spinach.
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ChefRoberto Dormicchi
Wine CouplingMontefalco DOC
Other Info Kcal 424* *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.
