The chef’s cod filet
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Pansotti with Rosso lamb fillet
Challenging
Serve hot
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Ingredients
- Pansotti Buffalo Ricotta e Spinaci (D15) - 3 pcs
- Mascarpone Rosso (H25) - 120 g
- Lamb fillet - 200 g
- Broccoli flowers - 70 g
- Carrots- 1 pc.
- Princess beans - 50 g
- White onion - ¼ pc.
- Butter - 15 g
- Thyme - 2 twigs
- Salt and pepper
Preperation
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Ingredients
- Pansotti Buffalo Ricotta e Spinaci (D15) - 3 pcs
- Mascarpone Rosso (H25) - 120 g
- Lamb fillet - 200 g
- Broccoli flowers - 70 g
- Carrots- 1 pc.
- Princess beans - 50 g
- White onion - ¼ pc.
- Butter - 15 g
- Thyme - 2 twigs
- Salt and pepper
Pansotti with Rosso lamb fillet
Preperation
Crust the lamb fillet in a pan and let it rest for 20 minutes. Clean and cut the vegetables. Blanch the broccoli flowers and princess beans. Fry the rest of the vegetables with butter, thyme and add the blanched vegetables when the carrots and onion are cooked and season.
Reheat the Mascarpone Rosso sauce as indicated on the doypack. Continue cooking the lamb in the oven. Reheat the Pansotti in slightly salted boiling water for 5 minutes.
Dress the lamb fillet on a bed of sauce with the Pansotti and vegetables. Garnish with a sprig of thyme.