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FESTIVAL OF THE TASTE OF ITALY - SPECIAL APENNINES

Roe Deer Tartare with Spruce by Matteo Cameli

To better enjoy the venison meat you can make this tartare that chef Matteo Cameli has created for the Ciibò audience. So Good! The Festival of Flavors of Italy

Ingredienti per 4 persone

400 g di filetto di capriolo
succo di zenzero
succo di limone
olio extravergine d’oliva
1 scalogno tritato finemente
20 g di olive tagliate grossolanamente
germogli di abete rosso
olio di germogli di abete
marmellata di germogli di abete
sale Maldon

Procedimento

Tagliare a coltello il filetto finemente, come per un ragù. Condire la tartare di capriolo con olio, zenzero, scalogno, olive, sale e olio di germogli. Impiattare e finire con i germogli di abete e un cucchiaino di marmellata di abete a fianco.

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7 July 2022

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