Finally we have succeeded!
A what? - You say - but to celebrate Easter with the lamb, no?
Never ever happened to me, nor with my parents because my father did not like, nor in that my husband because I do not want to feel even the smell.
How, then? How can I fix it? What can I invent to make him change his mind?
Eureka! But
a bowl with vegetables! What else?
The result was surprising, even the kids liked the original way in which I have prepared ... "Rabbit" - /
Sometimes the lies are told. And how if it must be said ....
Ingredients:
600 g lean lamb, diced
100 g of peas 1 carrot 1 medium potato
1 large celery stalk
200 g of sliced \u200b\u200bbacon
3 eggs 50 g grated Parmesan cheese 2 shallots
1 cup white wine 1 lime
extra virgin olive oil salt and pepper to taste
Preparation :
Lightly brown a chopped shallot in a little 'oil and brown the diced lamb.
Deglaze the sauce with white wine and continue until the liquid has evaporated.
Cut vegetables and potatoes at all with brunoise and blanching the peas for a few minutes in boiling salted water.
Lightly brown the onion in a little more 'oil and sauté the verdure, aggiungendo un po' d'acqua di cottura se necessario.
In una ciotola sbattere le uova, aggiungere il parmigiano, la scorza grattugiata di mezzo lime, l'agnello, aggiustare di sale e pepe e mescolare bene.
Foderare con la pancetta, lasciandola fuoriuscire, uno stampo rettangolare 25x11, versare il composto, livellarlo bene, ripiegare la pancetta in modo da coprirlo bene del tutto,
Adagiare lo stampo in una teglia con dell'acqua e mettere il bagnomaria in forno a 180° per 40 minuti.
Lasciar raffreddare ed affettare.
Con questa ricetta partecipo al contest:
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