22 October 2019by buononaturale

Ingredients

  • 1 kg of leg of lamb stew
  • 2 packs of natural artichoke wedges
  • butter
  • olive oil
  • white flour
  • parsley
  • mint
  • 1 glass of marsala
  • albumen
  • salt
  • pepper

 

Procedure

Drain the artichokes and sauté in a pan with garlic, parsley and chopped mint, then remove from the heat.
Lightly flour the lamb leg stew. Heat 30 g of butter in a pan with 3 tablespoons of oil and brown the meat on the 2 sides. Spread 4 sheets of baking paper on the table and place the lamb artichokes and half a glass of marsala. Salt and pepper. Close each bag, using a little egg white, which you will brush along the edge. Pass in the oven at 200 ° for about 7 minutes and serve.

Enjoy your meal



22 October 2019by buononaturale

Ingredients for 4 people

  • 1 deli-grilled amberjack fillet of 250 gr
  • 1 pc of bottarga of 50 gr
  • 200 grams of melon
  • 30 grams of rice vinegar
  • 1 pack of almond pesto BuonoNaturale
  • 1 cooked potato
  • fish soup
  • 50 gr of small rocket
  • 2 slices of sandwich bread
  • salt
  • extra virgin olive oil
  • timut pepper

 

Method

Cut the amberjack to 3 mm high and set aside in a cool place.
Cut the melon into small cubes 3 mm on each side and leave to cool
Prepare an emulsion with pistachio pesto. Add 50 grams of pesto and 50 grams of water and set aside.
Finally the vinaigrette: 30 grams of vinegar 70 grams of fish stock and 25 grams of cooked potato and 30 grams of extra virgin olive oil.
Emulsify these ingredients with a blender or thermomix, season with salt, timut pepper and set aside.
Prepare the pancarrè and cut it into cubes and fry in extra virgin olive oil at 160 ° C then bake it to remove excess fat.
Now prepare the dish, arranging the amberjack slices, the melon cubes.
Put here and there some traces of pistachio pesto, dress with rocket leaves and sauces with the dressing.
Finally put a few cubes of fried bread and grated bottarga.

Enjoy your meal



22 October 2019by buononaturale

Ingredients

  • 1 priest’s hat about 1 kg
  • salt and pepper to taste
  • 250g of mix diced carrots celery onion
  • 100 gr of dried tomatoes BuonoNaturale
  • 1 basil bunch
  • 1 tablespoon oregano
  • 2 cloves of garlic
  • 500 gr potatoes
  • 100 gr milk
  • 100 gr smoked provola
  • 100 butter

 

For the braised

 1 hat of the buffalo priest
Clean the piece but do not throw away the waste
Salt and pepper. Sauté in a hot pan with all the waste
Sprinkle with 1 glass of white wine to deglaze and add to a plate with the vegetable mirepoix.
Add a little basil. Cover with wet parchment paper and cook in the oven for about 3 hours, adding 1 liter of beef broth and 100 g of dried tomatoes hydrated with 200 g of hot water, basil and oregano.
Let it rest for 30 minutes, sift the resulting mixture and remove it from the heat.

 

For the puree

Cook the potatoes in water, peel and mix them with 100 grams of hot milk 100 gr of minced provola and 100 gr of butter. Season with salt.
Slice the braised beef served on the mashed potatoes with its bottom, a few leaves of fresh basil, raw oil and a sprinkling of oregano

Enjoy your meal