The ravioli of lamb with mint tea is an inlet of tearing the full attention of the guests, to the plate of course, and once completed, to the chef who receive all sorts of praise and in some cases, certain questions about your development and if there is to repeat. It is a recipe colorful, elegant and easy to do well, the ravioli of lamb with mint tea as a starter you can offer a menu of celebration, it is light and prepares the palate to continue to enjoy good food and good company.
2 zucchini, 1 onion, 1 c / s soy sauce, pine nut praline, fresh mint, salt and extra virgin olive oil. 3 braons lamb broth and lamb 3 cloves garlic, 1.2 liters of water, 2 sprigs of rosemary, 6 berries of black pepper, extra virgin olive oil and salt. Farce or stuffing 200 grams roasted lamb meat, ½ c / c Four Spices (Quatre épices), ¼ c / c of tandoori, ½ c / c of oregano, 6 large fresh mint leaves or ½ c / c of dried mint, 1 c / s Port (optional), salt if needed c / n lamb broth.
Start preparing the lamb stock, put a pot on the fire with a little extra virgin olive oil and brown the 'legs' of lamb salt to taste. Also add peeled garlic cloves with a bang, and when golden brown, includes pepper and rosemary clean and dry. When it begins to release its aroma, add water and bring to a boil, then reduce heat and simmer 45 to 60 minutes.
After the fire goes out. Strain the broth and recovering the lamb from the bone and trimming fat. Put the lamb in a bowl for grinding, can be the complement of the mixer blades or Thermomix. Add spices and herbs, Porto and crushed, is adding a little broth to the farce of ravioli be juicy.
Do not add much stock at once, it is best to incorporate little by little until you have the desired texture and juiciness. The remaining lamb stock reserve it for other development, such as a risotto or noodles rossejat. Peel onion and cut into quarters, if large can only use half. Put a saucepan with 250 ml.
of water to heat and when it starts to boil, add the onion separately in helmets, fresh mint and soy sauce. Let simmer for 5-10 minutes and then allowed to stand. Strain before serving. Wash zucchini, cut the ends and then cut into thin slices, you can do with a knife or a mandolin. Place a grill fire with a few drops of extra virgin olive oil, when hot, add zucchini incorporates salt to taste, do it over high heat to brown quickly, then flip and remove from heat.
Prepare ravioli by putting two layers of zucchini in a cross, has a spoonful in center of lamb and ravioli posing closed one by one the four corners of zucchini. Painted with pine nut pasta dish base, which should be a little deeper. Place the ravioli in the center of lamb and it relies on the hulls of onion, garnished with fresh mint leaves and serve.
Once at the table, ending the infusion of peppermint adding to the diner. Bon appetit!
2 zucchini, 1 onion, 1 c / s soy sauce, pine nut praline, fresh mint, salt and extra virgin olive oil. 3 braons lamb broth and lamb 3 cloves garlic, 1.2 liters of water, 2 sprigs of rosemary, 6 berries of black pepper, extra virgin olive oil and salt. Farce or stuffing 200 grams roasted lamb meat, ½ c / c Four Spices (Quatre épices), ¼ c / c of tandoori, ½ c / c of oregano, 6 large fresh mint leaves or ½ c / c of dried mint, 1 c / s Port (optional), salt if needed c / n lamb broth.
Start preparing the lamb stock, put a pot on the fire with a little extra virgin olive oil and brown the 'legs' of lamb salt to taste. Also add peeled garlic cloves with a bang, and when golden brown, includes pepper and rosemary clean and dry. When it begins to release its aroma, add water and bring to a boil, then reduce heat and simmer 45 to 60 minutes.
After the fire goes out. Strain the broth and recovering the lamb from the bone and trimming fat. Put the lamb in a bowl for grinding, can be the complement of the mixer blades or Thermomix. Add spices and herbs, Porto and crushed, is adding a little broth to the farce of ravioli be juicy.
Do not add much stock at once, it is best to incorporate little by little until you have the desired texture and juiciness. The remaining lamb stock reserve it for other development, such as a risotto or noodles rossejat. Peel onion and cut into quarters, if large can only use half. Put a saucepan with 250 ml.
of water to heat and when it starts to boil, add the onion separately in helmets, fresh mint and soy sauce. Let simmer for 5-10 minutes and then allowed to stand. Strain before serving. Wash zucchini, cut the ends and then cut into thin slices, you can do with a knife or a mandolin. Place a grill fire with a few drops of extra virgin olive oil, when hot, add zucchini incorporates salt to taste, do it over high heat to brown quickly, then flip and remove from heat.
Prepare ravioli by putting two layers of zucchini in a cross, has a spoonful in center of lamb and ravioli posing closed one by one the four corners of zucchini. Painted with pine nut pasta dish base, which should be a little deeper. Place the ravioli in the center of lamb and it relies on the hulls of onion, garnished with fresh mint leaves and serve.
Once at the table, ending the infusion of peppermint adding to the diner. Bon appetit!
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