Sedani rigati with asparagus from Zambana, lamb sauce from the Valbadia Valley, and carpaccio of lam

Name: Sedani rigati with asparagus from Zambana, lamb sauce from the Valbadia Valley, and carpaccio of lam
Ingredients: 250 g0SXE057; 1 shoulder of lamb, approx 700 g; 12 white asparagus from Zambana; 1 lamb fillet boned and trimmed; 2 tablespoons of horseradish sauce; 1 carrot; 1 small onion; 1 stalk of celery diced; 1 glass of dry white wine; 100 ml stock from the roast lamb; 200 ml of meat stock; 2 ripe tomatoes; 3 oves of garlic; 1 bunch of thyme; 1 tablespoon of parsley; sprigs of chervil, extra virgin olive oil, butter, salt and pepper

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Italian recipes: recipes for sauces and pasta | Sedani rigati with asparagus from Zambana, lamb sauce from the Valbadia Valley, and carpaccio of lamb marinated in horseradish sauce | De Cecco Czech...

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Ingredients

250 g0SXE057
1 shoulder of lamb, approx 700 g
12 white asparagus from Zambana
1 lamb fillet boned and trimmed
2 tablespoons of horseradish sauce
1 carrot
1 small onion
1 stalk of celery diced
1 glass of dry white wine
100 ml stock from the roast lamb
200 ml of meat stock
2 ripe tomatoes
3 oves of garlic
1 bunch of thyme
1 tablespoon of parsley
sprigs of chervil, extra virgin olive oil, butter, salt and pepper

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Sedani rigati with asparagus from Zambana, lamb sauce from the Valbadia Valley, and carpaccio of lam

Ingredients

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