Venison ham
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Ura Ichibancho, along Gobashi Street
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
Today I would like to talk about Italian regional cuisine.
Italy and France are not only neighboring countries, but they also share the same climate and ingredients in some regions, so they have many similar dishes.
This is a story about Italian cuisine, especially regional cuisine.
[Cuisine of the Aosta Valley]
Valley of Aosta
Aosta Valley is located in the northwestern tip of Italy and is the smallest of the 20 regions in Italy. As an inland region, in the past, food was salted, dried, or processed in some way to preserve it. This tradition is strongly reflected in the current Aosta cuisine.
○ Venison ham
mocetta
The Aosta Valley, which is rich in highly preserved meat dishes, has a wide variety of salamis, of which mochetta is a particularly limited item.
Nowadays, it is usually made from beef or venison, but the meat that has traditionally been considered the highest quality is that made from "kanseow" meat.
The method we will introduce this time involves thoroughly marinating the meat inside and out in red wine, salt and herbs, and then drying it.
Because the effects of both salt and red wine improve the shelf life, there is no need to desalinate the meat as with salami, which is pickled in salt only, making the production method very rational.
It is relatively easy to make in Japan during the dry seasons from autumn to winter.
[How to make]
1. Rub 2% salt into the venison thigh meat and marinate it in red wine, bay leaves, sage, rosemary, juniper berries, and cinnamon sticks until the color of the venison changes. As a guideline, it should take about two weeks for the thigh meat of an adult venison. If the meat is small, it can be marinated overnight.
②. Thoroughly wipe off the water on the surface, tie it with string and shape it. Hang it in a cool, well-ventilated place. Let it dry for about 3 to 4 weeks, and when a thin layer of white mold appears on the surface, it is ready.
○.Cheese fondue
Fonduta
The best known product of the Aosta Valley is Fontina cheese.
This cheese is used in a variety of dishes, such as sandwiching it between meat to make cutlets, but fonduta (Aosta-style cheese fondue), which is made by melting the cheese with milk and egg yolk, is a dish that is often eaten from autumn to winter.
This time, we have used plenty of white truffles (preferably from Piedmont), which go very well with this dish, to create a luxurious antipasto (appetizer dish).
[How to make]
1. Thinly slice the Fontina cheese and soak it in milk until it is completely covered for at least 30 minutes.
②. Remove only the cheese from the milk, place in a bowl and place in a 80℃ water bath while stirring to melt. Gradually add the milk that the cheese was soaked in and mix. Add unsalted butter for flavor while stirring.
③. When the mixture becomes thick, gradually add the egg yolk and mix. When the mixture is evenly mixed and has a glossy and thick consistency, serve on a plate and sprinkle with shaved white truffles.
That's all for today.
Thank you for reading to the end today.
See you again next time on the Lafleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
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When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a place that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Suligier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
