Rustic jelly
Instructions
Cut the vegetables into clean, removing tomato seeds, skins and more fibrous parts of fennel.
Bake in about 500 g of water for about 30 minutes, then remove the vegetables from the broth and reduce them to puree.
About 200 g of broth add 2-3 tablespoons of mashed vegetables, rain pour the semolina and mix well the Lamb helping possibly with a bit of broth leftover.
Drizzle with the olive oil extra virgin.
Ingredients and dosing for 1 person
- 3 tablespoons of semolina
- 1 jar of homogenate of lamb
- 1 potato
- 1 tomato
- 1/4 faggot
- 1 teaspoon of olive oil extra virgin