PARTNERS
VENISON TARTARE, ASPARAGUS PUREE, RICOTTA AND ROCKET SALAD
Ingredients
G 300 Venison tenderloin meat
G 20 Tropea onion
G 5 anchovy fillets
G 5 capers under salt
G 300 ricotta sheep
G 200 asparagus
G 100 potatoes
G 50 shallot
G 50 rocket salad
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Soy sauce to taste
Worchester sauce to taste
Vegetable broth to taste
Preparation
For the tartare:
- Use a sharp knife to cut the Venison tenderloin meat into cubes, add the onion, the capers (previously washed and squeezed) and the anchovy fillets finely chopped.
- Season with Worchester sauce, soy sauce, extra virgin olive oil, salt and pepper. Keep in the fridge.
For the ricotta:
- In a bowl combine the ricotta cheese, salt, pepper and extra virgin olive oil.
For the asparagus puree:
- Clean and cut the asparagus and add the potatoes cut into cubes (previously stir-fried with the chopped shallot).
- Add the broth and cook on a low heat. Blend and season with salt.
- Pour the asparagus puree into a serving dish, add the ricotta, the Venison tartare and garnish with the rocket leaves.
Video Gallery
Other
ChefRoberto Dormicchi
Wine CouplingEtna DOC Rosso
Other Info Kcal 237* *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.
