28-11-2013
Chef Cesare Battisti recommends a Black olive tapenade, a remoulade sauce and a saffron sauce to be matched with the three types of meat indicated yesterday by Aldo Zivieri. As a side dish, an oil dip with raw seasonal vegetables (photo by tuttopercucinare.it)
After the different meats recommended yesterday by Bolognese butcher Aldo Zivieri (see here) for the perfect Fondue Bourguignonne, today we complete the instructions with the recipes for the matching sauces and vegetables. These are signed by Cesare Battisti, chef at Ratanà in Milan. The recipes for the sauces are all meant for 8 people.
1) Black olive tapenade to be served with the beef
INGREDIENTS 200 g black olives (green for a sweeter version) 5 anchovy fillets half a garlic clove parsley a little chili pepper extra virgin olive oil
METHOD Blend all the ingredients together.
Salsa remoulade, a popular sauce with a French origin
INGREDIENTS 1 egg yolk 1 teaspoon of mustard juice of 1 lemon 50 g extra virgin olive oil 50 g peanut oil
1 hardboiled egg yolk 1-2 tablespoon of capers 1 tablespoon of gherkins 1 sprig of parsley ½ tablespoon tarragon 2 anchovies chili pepper (optional)
Prepare a mayonnaise with the egg, mustard and lemon. Gradually add the oil. Once the mayonnaise is ready, chop the hardboiled egg yolk with the capers, gherkins, parsley, tarragon, anchovies and the chili pepper. Add this mixture to the mayonnaise.
3) Saffron sauce to be served with the venison
Cesare Battisti
½ orange 1 sachet of saffron 1 clove
Prepare the mayonnaise as per the second recipe. In a saucepan, warm the orange juice slightly, together with the saffron and the clove. Leave the mixture to cool and add it to the mayonnaise.
For the vegetables, use some seasonal vegetables according to your liking (radicchio trevigiano, carrots, fennels, Jerusalem artichokes and artichokes) and season them with oil, lemon, half a teaspoon of Dijon mustard and lots of black pepper. For a lighter seasoning, use half a jar of fresh low fat yoghurt, salt, oil and chopped fresh parsley.
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