Recipe Caruso Gianni, Lucana.
200g New Zealand venison fillet
50 g Italian (Bronte) pistachios
10 cl rosemary oil
1 red pepper
1 sprig parsley
One branch wild fennel
salt and pepper
2 teaspoons of piment d’Espelette
Grill the peppers whole, they dispose of the shell, chaste, grinder and mix with the piment d’Espelette. Grind them finely and add the sugar syrup. Let rest 24 hours in freezer. Cut the deer fillet into small pieces, mix with the rosemary oil, Parmesan shavings, chopped parsley, crushed pistachios, salt and pepper. Place the ring and fill with the tartare, press gently. Put a scoop of sorbet paprika and some wild fennel on top.