Venison chop of the count with buckwheat pearls scented with porcini mushrooms and caludi sauce

🍷 Venison Chop with Buckwheat and Caludi Sauce | Tribute to Count Sertoli Salis

An exceptional second course, refined and rich in history. The venison chop is cooked with mountain butter and Sforzato wine, accompanied by a delicate buckwheat with porcini and a sweet-sour sauce with red "caludi" berries, citrus, and spices. An elegant recipe that encapsulates forest aromas, Valtellinese tradition, and emotional memory 🌲🦌🫐.

This dish was one of the favorites of Count Cesare Sertoli Salis, a beloved figure in Valtellina. It is served on artisanal soapstone, a symbol of authenticity and local roots.

📝 Ingredients for 4 people:

👉 For the chops:

• 4 venison chops of 160 g each
• 100 g of mountain butter
• 30 g of white flour
• 30 g of wild thyme (peverel)
• 3 dl of Sforzato red wine Feudo del Conte Sertoli Salis
• 1 dl of brown stock
• Salt and pepper to taste

👉 For the buckwheat:

• 200 g of hulled buckwheat
• 150 g of sautéed porcini mushrooms, diced
• 3 dl of meat broth
• 20 g of chopped onion
• 40 g of extra virgin olive oil
• 1 dl of red wine (optional for deglazing)

👉 For the caludi sauce:

• 250 g of red berries (caludi)
• 50 g of sugar
• 1.5 dl of Sforzato red wine
• ½ dl of orange juice
• ½ dl of lemon juice
• Blanched zest of 1 orange and 1 lemon (cut into julienne)

👨‍🍳 Method:

👉 1. The chops:

1. Dust the chops with flour.
2. In a pan, melt 70 g of butter with thyme, then brown the chops on both sides.
3. Season with salt and pepper, then deglaze with red wine and brown stock.
4. Let the sauce reduce, then mount with the remaining butter.

👉 2. The buckwheat:

1. In a saucepan, sauté the onion in oil, add the buckwheat and toast it.
2. (Optional) Deglaze with a splash of red wine.
3. Add boiling broth, cover and cook in the oven at 160°C for 20 minutes.
4. Once cooked, add the sautéed porcini.

👉 3. Caludi sauce:

1. In a pan, combine sugar and red berries, then add red wine, lemon juice, and orange juice.
2. Allow the liquid to concentrate until you achieve a thick sauce.
3. Add the blanched zest in julienne.

🍽️ Presentation:

• Place the venison chop on the hot soapstone plate.
• Serve with the buckwheat with porcini and the caludi sauce on the side.
• Garnish with some citrus zest for a visual and aromatic touch.

📚 From "Calendario Valtellinese 2015"
📷 The image of the dishes is purely indicative and may not necessarily correspond to the recipe exactly.