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
INGREDIENTS
1 egg yolk
1 teaspoon of mustard
juice of 1 lemon
Salt and pepper
50 g extra virgin olive oil
50 g peanut oil
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.
