VENISON TARTARE, ASPARAGUS PUREE, RICOTTA AND ROCKET SALAD

/VENISON TARTARE, ASPARAGUS PUREE, RICOTTA AND ROCKET SALAD
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VENISON TARTARE, ASPARAGUS PUREE, RICOTTA AND ROCKET SALAD

  • CourseStarting
  • Preparation20'
  • Difficultyeasy
  • Selvagginadeer
  • Calories100 - 300
  • ActivityCorsa F 33’ M 23’
  • Persons4

Ingredients

G 300 Venison tenderloin meat

G 20 Tropea onion

G 5 anchovy fillets

G 5 capers under salt

Soy sauce to taste

Worchester sauce to taste

G 300 ricotta sheep

G 200 asparagus

G 100 potatoes

G 50 shallot

Vegetable broth to taste

G 50 rocket salad

Extra virgin olive oil to taste

Salt to taste

Black pepper 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.

 

Appetizer

Difficulty: easy

20’

Kcal

running

Other

ChefRoberto Dormicchi

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