La bacon and egg is one of the best known Italian recipes in the world. For many Head realize it in the correct way, following the dictates of seeds it is a true philosophy. Everyone has their own secrets and making the perfect version is a challenge that millions of foodies are passionate about. But it is precisely this attachment to basic ingredients and originals that pushes many chefs to break with tradition and invent new combinations and combinations that have as their sole objective theexaltation of the products symbol of the Italian spirit in the world.
The chefs of the Franchi Food Academy which realized the venison fillet with Carbonara sauce. They approached the pecorino cheese, eggs and pillow, To game to enhance Italian products and culinary traditions. All that remains is to read the ingredients and replicate this at home simple, but appetizing recipe.
Ingredients
4 slices of venison fillet of 100 g each
2 egg yolks
50 gr sliced bacon
50 gr grated pecorino cheese
Spago
to taste black pepper and fine salt
to taste extra virgin olive oil
Method
Take the venison fillet cut into slices and tie it with string. Put one padella non-stick on the fire e brown the meat on both sides. Once it is golden brown, remove it from the heat and set it aside. In a bowl put the egg yolk, pecorino cheese a pinch of salt and pepper. With a whisk whip the mixture placing it in a water bath until the lumps have dissolved and become smooth.
Now is the time to use the pillow. To make it crunchy there are two options, in the first case you can decide to set one on fire padella. Once the ideal temperature is reached, add the slice and do it brown until it becomes crispy. according to procedure involves the possibility of putting the bacon in Microwave in order to make it become fragrant.
Now all that remains is Serve. Put the Butter on bottom of the plate, fix the fillet steak of deer on the carbonara and decorated with the crispy bacon.
Buon Appetito !!