LORENZO/LE CIRQUE
FORTE DEI MARMI/NEW YORK

Sirio Maccioni, famous owner of Le Cirque - New York and..., if you ask him what is his preferred restaurant, he quickly says: : Lorenzo of Forte dei Marmi. This is the reason why Paolo Panerai asked Sirio and Lorenzo to create together the ideal combination on the occasion of the tasting of 20 Vintage of I Sodi di San Niccolò...
Lorenzo's cuisine has an extraordinary strenght well balanced by the delicacy and grace well known to the habituè of his restaurant.
He really loves the beauty and the presentation of his dishes is as important as the quality and the flavour. Remarkable are the joyous receipes and intuitions always realized with interpretative and creative heart which melt with the vivacious and passionate sensibility of Lorenzo.
Lorenzo Viani is the owner of Lorenzo Resturant - Forte dei Marmi.

The venison of Lorenzo's

Ingredients:
1/2 Kg of venison leg with the bone - 4 fillets of venison - 100 g of mustard - 100 g of smoked salt - 200 g of extravirgin olive oil - celery - carrot - onion - bay - thyme - marjioram - 1/2 l of red wine. For the millefoglie of potatoes: 1 Kg of potatoes- 100 g of cream- 100 g of Parmesan cheese - 40 g of white truffle- 100 g of butter.

Brown the venison meat with a line of olive oil, add the vegetables, salt and dry it up. Moisten it with the red wine and a litre of water, then cook it on a low flame until it is dried up. Spread the fillets with the mustard, salt with the smoked salt then brown them in a frying pan on a blazing flame. Place the fillets in a baking pan and roast them at 160° for about 20 minutes. Cut the peeled potatoes in slight slices then place them into a buttered baking pan, add cream, salt, parmisan cheese and roast at 140° for about 30 minutes. Place the fillets in single dishes with the potatoes by side, which will be spread with the truffle.