Stuffed Lamb Cannelloni with truffle sauce





</p> <p> Stuffed Lamb Cannelloni with Truffle Sauce – Knowledge<br />







cannelloni plate

cannelloni plate

  • 800 grams of lamb (preferably shoulder)
  • A tablespoon of olive oil
  • 1/2 chopped onion
  • 1/2 leek
  • a clove of garlic
  • 1/2 glass of white wine
  • Thyme
  • 3 tablespoons of truffle sauce
  • Cannelloni:
  • 125 grams of wheat flour
  • 3 egg yolks
  • 1 whole egg
  • a tablespoon of extra virgin olive oil
  • Salt
  • dip:
  • 1/2 kg. from lamb bones
  • A tablespoon of olive oil
  • onion
  • carrot
  • leek
  • a stick of celery
  • a glass of red wine
  • 2 liters of broth
  • black pepper
  • Thyme
  • truffles
  • Salt
  • Garrison:
  • 200 grams ternasco liver and heart
  • 50 grams of pine nuts
  • 50 grams of corn
  • 20 carrot balls
  • 20 potato balls
  • carrot puree
  • a sprig of thyme
  1. Put the olive oil in a small saucepan and add the finely chopped vegetables and fry them all together.
  2. Add the meat cut into very small pieces, season, sprinkle some flour and fry everything very slowly.
  3. Allowing it to reduce, add the white wine and 3 tablespoons of truffle sauce, simmer until everything is well cooked.
  4. Season and reserve.
  5. Preparation of Pasta: Make a volcano flour and put the yolks and egg in the middle.
  6. Knead by hand until you get a homogeneous paste.
  7. Then add oil and salt and complete the kneading process.
  8. Leave to rest for two hours in the refrigerator, wrapped in cellophane paper.
  9. After this time stretch the dough (with a rolling pin or machine) and form strips to be cut into squares.
  10. To cook the pasta: Cook the pasta in 2 liters of water with 3 tablespoons of oil, 1/4 liter of milk and salt for 2 minutes. Cool, fill and reserve.
  11. Preparation of the Sauce: Fry the bones in a pan with oil.
  12. Add the washed and sliced ​​vegetables when golden brown.
  13. After all is well browned, add the red wine, reduce the water and cook until a quarter of the liquid remains.
  14. Strain and season with salt, pepper, thyme and julienne truffles.
  15. Preparation of Garnish: Cut Ternasco liver and heart into small pieces.
  16. Saute them with salt and add with the sauce, roasted pine nuts, well-drained corn, and cooked vegetables.

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Source: Informacion

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