Lamb rack noisettes à la Provençale with ratatouille - Gastronomía Vasca: Escuela de Hostelería Leio
Recipe: Lamb rack noisettes à la Provençale with ratatouille. Meats, Hot
Ingredients
- Lamb ribs 1.5 kg
- Frozen spinach 0.35 kg
- Pine nuts 0.1 kg
- Corinto raisins 0.1 g
- Onion 1.0 kg
- Armagnac 0.005 l
- Red pepper 0.75 kg
- Small aubergine 0.5 kg
- Courgette 0.5 kg
- Garlic, bulb 3.0 ud
- Tomato 0.5 kg
- Thyme 0.005 g
- Olive oil 0.1 l
- Parsley 2.0 g
- Xantana rubber 3.0 g
- Table salt 5.0 g
- Ground white pepper 0.005 g
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