Vol-au-vent with lamb Ragù
Instructions
Shelled egg in a dish, salt lightly and tenderise using a meat mallet with a fork.
Place the vol-au-vent on a greased plate, beaten egg and toss them in the oven at 220 degrees for about 15 minutes.
Meanwhile prepare the ragout: check and clean the leeks and cut tocchettini.
Slice the shallots finely trimmed, then cut into tiny morsels of lamb meat.
In a large skillet saute the leeks and shallots in 2 tablespoons oil.
Add the pieces of meat and let them Brown a lively fire.
Sprinkle the pretzels, season with a pizzicone of curry, a splash of Worcester and 2 tablespoons of Cognac.
Tilt the pan to the heat and fiammeggiate.
As soon as the alcohol evaporated, sprayed the preparation with half hot water and spoon with cream.
Boil again for a few minutes until the sauce is well, then fill the vol-au-vent with all the prepared sauce.
Arrange on a plate, decorating as desired.
Serve immediately, well hot.
Ingredients and dosing for 8 persons
- 8 vol-au-vent frozen foods
- For brush:
- Egg
- For the plate:
- Butter
- For ragù:
- 200 g of private lamb meat scraps and hangnails
- 100 G = = Cream
- 70 g of leek
- 2 shallots
- 2 tablespoons of cognac
- 1 pinch of curry
- Spray 1 of worcester sauce
- 2 tablespoons of olive oil
- Salt