Lamb with Garlic Sauce
Instructions
Peel the garlic cloves and put them to soak in the warm milk for half an hour.
Meanwhile, chop the meat, adding salt and pepatela tocchettini.
Dip the pork retina in lukewarm water, roll out the dough and divide into many squares in which avvolgerete the filling.
Clean the mushrooms, eliminating the earthy side of stem, rinse with a damp cloth and cut coarsely.
Chop together the parsley, thyme, Rosemary and onion.
Saute the chopped in a pan with oil for 2 minutes, then add the mushrooms.
Add salt and cook covered for 3 minutes.
Remove the lid and continue cooking for 4-5 minutes.
Spread a little mushrooms on the retina, lie down on a bit of meat, cover with another small amount of mushrooms, then close the retina around the filling to form a parcel.
Place the packets on a baking sheet prepared pan, add salt and cook in the oven already warm, at 180 degrees for 15 minutes.
If you were too wet to dry with half a glass of wine.
After the time periods of soaking, place the garlic cloves in a saucepan with the stock and simmer for 10 minutes.
Puree garlic in cooking liquid, salt and pepper.
Serve the meat morsels with the garlic sauce.
Ingredients and dosing for 4 persons
- 600 g of lamb stew
- 300 g of pig retina
- 400 g of mixed mushrooms (chanterelle mushrooms)
- 1 sprig of parsley
- 3 sprigs of thyme
- 1 sprig of rosemary
- 1/2 onion
- 3 tablespoons of olive oil extra virgin
- Salt
- Pepper
- Dry white wine
- For the sauce:
- 10 cl of milk
- 10 cl of broth
- 40 g of garlic
- Salt
- Pepper