Lamb carpaccio with ratatouille and sweetbread fritters - Bresc BV
Preparation method Marinate the leg of lamb in the pesto verde, erbe Italiano and the strattu di pomodoro and roll the leg of lamb tightly in cling film.
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Ingredients
- 750 g leg of lamb
- 50 g Bresc Pesto Verde
- 50 g Bresc Strattu di pomodoro
- 500 g Bresc Tomato bruschetta
- 500 g Bresc Ratatouille
- 300 lamb sweetbreads
- 2 l vegetable stock
- 25 g Bresc Erbe Italiano
- 125 g flour
- 3 dl olive oil
- 25 g Bresc Basil puree
- 200 g mayonnaise
- salt
- pepper
- 125 g grated Parmesan cheese
- 125 g roast pine nuts
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