La Franchi Food Academy has proposed a menu based on game to celebrate 2017 in the name of quality food. It is about two appetizers, a first, two seconds and a dessert, all very inviting both from the point of view of flavors and presentation. The first appetizer is based on ravioli of beetroot and fallow deer with pea cream. For 4 people you need to use 150 grams of pre-cooked red turnip, 360 grams of deer pulp, 5 grams of Tropea onion, a clove of garlic, marjoram, extra virgin olive oil, salt and pepper.
For the pea creaminstead, 200 grams are needed, as well as 50 grams of vegetable broth, 100 grams of aged pecorino, salt and pepper. The second appetizer is a wild boar mini-burger with lime and mixed salad mayonnaise. To make the lime mayonnaise, in particular, you need an egg, 200 grams of oil, lime juice, mustard, salt and pepper; to prepare the burgers, 200 grams of minced wild boar pulp, 20 grams of onion, salt, pepper, oil, an egg white, 20 grams of stale bread and 20 grams of pecorino are needed. The first suggested by Franchi is a risotto with strawberries and partridges.
The Academy recommends Carnaroli rice, with ginger and lime to give an extra touch to the final flavor. The first second is a roast venison on potato cream: the menu includes 400 grams of fillet, marjoram, thyme, sage, shallot, salt and pepper. The other second is represented by quail baked in foil: serve two quails, pitted olives, orange zest, white wine and bacon.