Mezzalune Vitello con crema Arciduca
- Mezzalune Vitello (ref.D21) - 3 pcs.
- Archiduc sauce (ref.H32) - 80 g
- Mix of mushrooms (oyster mushrooms, morels, brown Paris mushrooms) 3 to 5 pcs. per type
- Butter - 1 nut
- Chopped shallot - 15 g
- Thyme - 1 branch
Pan-fry the mushrooms, shallot and thyme in butter and season.
Reheat the Mezzalune Vitello in lightly salted boiling water for 5 min. and drain.
Reheat the sauce according to the instructions on the packaging. Coat the sauce onto a warm plate and arrange nicely the ravioli and mushrooms.