Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 70

Cured venison is made from a whole loin. You’ll find it in good Italian delis, and they should slice it for you. If the loin is small, you will need around thirty slices; if it is larger, use less. You only need half the head of celeriac for this recipe, so you can use the rest for another dish – perhaps the celeriac purée on page 108. The mayonnaise is a little sharper than usual in order to cut through the richness of the venison. If you can’t find fresh black truffles, make the dish without any truffle at all rather than using truffles from jars or truffle oil, which is usually chemically flavoured.

½ head of celeriac

1 teaspoon English mustard

2 tablespoons white wine vinegar

2 tablespoons mayonnaise (see page 53)

20g fresh black truffle (optional)

30 slices of cured venison

2 tablespoons extra-virgin olive oil

salt

Slice the celeriac very thinly, then cut the slices into matchsticks. Mix with a pinch of salt and leave to drain in a colander for about 1 hour to allow it to soften up.

Add the mustard and vinegar to the mayonnaise and grate in the fresh truffle, if using. Mix the celeriac sticks with the mayonnaise mixture.

Spoon the mixture into the centre of your serving plates and arrange the venison around or on top, as you like. Drizzle with the extra-virgin olive oil.