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Ostrich fillet with cocoa
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
800 g ostrich fillet,
30 g of bitter cocoa,
4 potatoes,
800 g of coarse salt,
4 heads of Belgian endive,
1 tablespoon chopped parsley,
4 tablespoons extra virgin olive oil,
salt,
pepper.
Introduction
The ostrich, an animal of African origin, was never missing on the table of the Roman patricians. Its rediscovery is recent; in the region for about thirty years have been introduced specific farms in the Pozzuolo area. The meat of the ostrich, which has perfectly adapted to the local climate, is delicate, tasty, low-calorie and rich in noble proteins.
Preparing
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