Stinchetto honey lacquered Lamb with Apple pancake with radicchio

by Tuesday, March 18, 2014

Barb. stinchetto d’agnello laccato al miele con frittella di mele al radicchio 2

Recipe Babatola Restaurant

Recipe for 4 people

Ingredients for the Lamb:
n. 4 Lamb stinchetti
gr. 50 Dijon mustard
qb. salt and pepper
gr. 100 acacia honey
gr. 100 extra virgin olive oil
gr. 200 of fresh bacon or lard
preparation: Add salt and rub the Lamb stinchetti with mustard, roll with fresh bacon or lard, extra virgin olive oil and bake in the oven at 150 degrees for an hour and at the end add the honey and cook for 10 minutes by spraying the stinchetti cooking sauce.

Ingredients for polenta:
lt. 2 of water
gr. 600 yellow corn flour
qb. coarse salt
preparation: make the polenta and when cooked, combine a fresh rosemary and Bacon.

Ingredients for Apple & radicchio pancake:
n. 2 golden yellow apples
gr. 150 radicchio jam to Honorius Babatola
gr. 500 batter for frying
gr. 100 sesame seeds
qb. extra virgin olive oil for frying
n. 2 Tufts of Red Radicchio of Treviso PGI
n. 2 Rose di Castelfranco IGP
qb. salt and pepper
qb. extra virgin olive oil
qb. Cherry vinegar
qb. Walnut kernels
preparation:Peel the apples and remove the torso, cut into rings, stuff between a slice and the other with radicchio jam. Pass in batter, Sprinkle with sesame seeds and FRY to 170° in extra virgin olive oil until golden brown.
Season two chicory with extra virgin olive oil, Salt, pepper and vinegar of cherries.
Compose the dish with a nest of fresh polenta, the Lamb stinchetto, Apple fritters and garnish with two chicory. Pour over the cooking of stinchetti sauce and Walnut kernels.




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