Truffled lamb stew
Instructions
100 g warm in a pan with oil, then add the lamb stew with a clove of garlic, Rosemary, salt and pepper.
Let Cook until the meat is well browned on the outside, then sprinkle with a glass of dry white wine and let it evaporate, cover the Pan, lower the heat and slowly bring to cooking that happens after about 20 minutes.
Pound in a mortar one clove of garlic and a few capers, two tablespoons of vinegar.
Pour the sauce over the meat, Cook for a few minutes, then remove from heat.
Pounded 50 g of truffles, a clove of garlic, a little oil, a few drops of lemon, salt and pepper, to prepare a truffle sauce.
Place the lamb in a serving dish and sprinkle with truffle sauce and serve hot.
Ingredients and dosing for 6 persons
- 1500 g of lamb into small pieces
- Olive oil extra virgin
- Rosemary
- 3 cloves of garlic
- 2 tablespoons of wine vinegar
- Some of capers
- 100 g of white truffles minced or pate
- Salt
- Pepper
- Few drops of lemon juice
- 1 glass dry white wine