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Cerca all'interno del mondo DEMETRA FOOD, prodotti ricette news e molto altro ancora...

The Demetra Food Academy Recommends...

Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Cream of fresh tomatoes garnished with artichokes, string beans and watercress
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
Four-cheese mousse with green asparagus crudités and Kaiser pear sorbet
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Cod salad on a bed of Antipasto Valtellina and citrus fruits
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Lamb cutlets coated in Demetra pistachio sauce on creamed pumpkin

Author: APCI - Associazione Professionale Cuochi Italiani

Lamb cutlets coated in Demetra pistachio sauce on creamed pumpkin
Ingredients for 4 portions
  1. 12 Lamb cutlets
  2. 60g Pistachio Sauce
  3. 200g Steamed pumpkin
  4. q.s. Salt and pepper
  5. 1 Dessertspoon extra virgin olive oil
  6. 2 Bay leaves
  7. 1 Sprig of rosemary
  8. 2 Dessertspoons demi-glace
  9. Cognac
  10. 1 Tropea onion
  11. 1 Clove of garlic
Method

  • Cut the cutlets, brown in a frying pan with a little oil, herbs and crushed garlic. Season with salt and pepper.

  • When the cutlets are brown on both sides, flame with the Cognac and put aside to rest.

  • Finely slice the onion, sauté in the frying pan, add the steamed pumpkin. Season with salt and pepper.

  • Liquidise to give a smooth thick cream. Add two spoons of pistachio and a little demi-glace to the cutlets.

  • Serve with the pumpkin sauce, arrange the cutlets on top and glaze with the sauce.

  • Decorate with pistachios and serve nice and hot.

Products in this recipe
Pistachio Sauce

Pistachio Sauce