Recipe by Andrea Valentinetti: Horse, asparagus, orange and mustard sandwich.
For the tartare
- 400 g diced tartare from selected horse shoulder
- Salt and sugar in the proportions of 50:50 for marinating
- Orange peel
- Sarawack pepper
- Cardamom powder
Procedure
Keep the tartare whole and marinate it for 45 minutes in the salt and sugar solution with the zest of an orange; after time has elapsed, wash only the water, dry it and cut it into cubes. Season with oil, salt, pepper and cardamom powder.
For the sandwich
- 8 phyllo dough waffles
- White asparagus
- Vinegar marinade (100 ml white vinegar, 100 ml red vinegar, 100 ml muscat vinegar, 150 g sugar, juniper berries, cardamom, pink pepper, bay leaf: boil and pour over asparagus)
Procedure
Marinate diced white asparagus with the vinegar solution for at least 2 days. Make a sandwich by placing phyllo dough wafers on the 2 sides, stand it on a flat plate and start decorating with the white asparagus.
Dish composition
- 8 mustard leaves
- Mustard seeds
- Orange hollandaise sauce (butter, orange juice, orange peel, mustard, salt and pepper)
Procedure
Add mustard seeds, place hollandaise sauce at the corners, and finish with mustard leaves.
Address
Radici Terra e Gusto Restaurant
Via Andrea Costa, 18/a, 35124 Padova PD
Tel. (+39) 049 232 0525
Mail info@radicirestaurant.it
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