Costolettine crusted lamb

INGREDIENTS 4 PERSONS 8 lamb chops, 100 g mushrooms, 50 g of cured ham, 30 g of butter, a small glass of dry marsala 2 frozen puff pastry rolls, salt and pepper.

Peel and wash the mushrooms, slice them, have them jump into a non-stick pan with 20 g of butter, add salt and bring to boiling.

Put the chops in a pan with the remaining melted butter, scottatele on both sides for a few minutes.

Pour the marsala wine and let evaporate.

Roll out the puff pastry, thawed, cut into first of 10 x 10 squares of side length.

Arrange in the center of each square a cutlet, place on each a slice of ham in the same size of meat and a teaspoon of mushrooms.

Wrap a parcel the puff pastry, joining the edges and place in hot oven 180° until golden brown pastry.

When cooked, serve immediately 06772 06772 JUNIPER-CRUSTED KIDNEY INGREDIENTS 4 PEOPLE 2 veal rognoncini by 250 g each, 2 frozen puff pastry rolls, 20 juniper berries, 50 g butter, 1 small glass of Madeira, salt.

PROCEDURE cut the spongy part of Central rognoncini and wash them with water and vinegar.

In a skillet saute the butter, add the rognoncini and partly squashed berries.

Fry over high heat for 10 minutes, turning often.

Pour the Madeira and let it evaporate.

Add salt and then restrict the gravy.

Roll out the pastry thawed out into first browse two rectangles big enough to contain the rognoncini.

Brush the dough with the cooking juice, lie down the kidney and roll it in the dough itself by closing the borders.

Put in the oven already warm at 180° until golden brown of puff pastry.