A mouth-watering dish
A new and special recipe from the Franchi Food Academy which perfectly combines game meat with traditional dishes: the final result is sensational!
500 g roe deer loin
300 g Tuscan peeled tomatoes
200 g of stale Tuscan homemade bread
100 g Florentine rib tomatoes
1 clove of garlic from the Val di Chiana
basil to taste
to taste mixed vegetables for vegetable broth
EVO oil to taste, salt and pepper
How to prepare the recipe
Season the loin with oil, salt and pepper and leave to infuse for 10'. Sear the meat on the embers, not too aggressive, being careful not to burn it (about 50°). Remove it and leave it to rest on a grill, to allow the meat to drain. To prepare the pappa al pomodoro, make a vegetable broth that will be used to wet the bread, bringing the vegetables to the boil in water for 30'. Brown the garlic in a large pan with a drizzle of oil and basil, dip the peeled tomatoes and cook for 10', add the homemade bread cut into coarse pieces.
Wet continuously with the broth, until the bread melts in the tomato and is well blended. Season with salt and oil. Compose the dish, with the help of a steel ring. Arrange the tomato puree on a serving plate, then the venison loin cut into slices, finally the ribbed tomato cut into thin slices, garnish with an emulsion of oil, salt and pepper. This dish, created by chef Stefano Marinucci, goes perfectly with Morellino di Scansano.
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