PARTNERS
VENISON TARTARE WITH RICOTTA CHEESE AND EXOTIC SALAD
Ingredients
G 300 venison loin
G 20 Tropea onion (or red onion)
G 5 anchovy fillets
G 5 salted capers
G 250 sheep ricotta
G 100 cucumber
G 100 celery
G 100 pineapple
G 50 rocket
N 1 green apple
Soy sauce to taste
Worcester sauce to taste
Mint to taste
Lime to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation
- Remove all the ribbing and skin from the venison loin. Mince the meat with a knife to obtain small cubes.
- Add the onion, capers previously washed and drained, and anchovy fillets all finely chopped. Season with soy sauce, Worcester sauce, fine salt, black pepper, and oil and refrigerate.
- In a bowl, season the ricotta cheese with salt, pepper, and oil. Clean and cut into small cubes pineapple and celery, cucumber and green apple, previously peeled and without central parts. Season with mint, lime zest and juice, pepper, salt, and oil.
- Arrange the ricotta cream, tartare and exotic salad on the plate.
Video Gallery
Other
ChefRoberto Dormicchi
Wine CouplingVerdicchio di Matelica DOC
Other Info Kcal 230* *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.
