RICOTTA AND TRUFFLE MEAT ROLLS

Preparation35'
DifficultyMedium
GameSuède
Calories100 - 300
ActivityRunning F 25’, M 18’
People4
Wine pairingFranciacorta Satèn D.O.C.G

Ingredients

G 500 pounded chamois slices
G 200 ricotta
G 30 black truffle
G 100 courgette
N 2 courgette flowers
Toothpicks
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Lemon zest to taste


200 Kcal*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.

Preparation

  • Combine the ricotta with grated black truffle, lemon zest, salt and pepper.
  • Top each slice of meat with the ricotta mixture, roll up and secure with 2 toothpicks.
  • Sear the meat rolls on all sides in a non-stick frying pan . Add salt and wine, cover and simmer for about 8′.
  • With a grater with four cuts, cut the courgettes into julienne strips. Blanch in hot water for few minutes and let cool.
  • Open the courgette flowers, clean and cut into julienne strips.
  • Arrange the meat rolls on a serving dish, garnish with the courgettes and the flowers seasoned with oil, salt and pepper.
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