Heat two tablespoons of olive oil in a frying pan and stir fry the sweetbreads of lamb. Add the mushroom mix and sauté until golden. Add the Swiss chard leafs, remove, pour the lamb stock on the top and season.
THE CHEF’S ADVICE
Season the sweetbreads at the end to obtain a more tender texture.
FOR 10 CRÊPES Difficulty: Medium Preparation: 10 min Rest: 2h Cooking: 50 min INGREDIENTS 800 g crepe dough 750 g of chestnuts 6 yolks 50 g of sugar 1 liter of milk 60 g of flour Zest of an orange 1 tbsp of vanilla essence 50 g of dark chocolate 25ml of liquid cream 1
FOR 2 PERSONS Difficulty: Medium Preparation: 45min INGREDIENTS 1 Lobster 2 Prawns 2 White Fish Cuts 2 Onions 4 Garlic Cloves 1/2L White Wine 500gr Tomato Sauce 300gr Single Cream Olive Oil Grated Parmesan PREPARATION the onions in julienne and brown in a casserole together with the garlic cloves and some olive oil. Add the
FOR 4 PERSONS Difficulty: Easy Preparation: 20min INGREDIENTS 8 strawberries Brown sugar Balsamic vinegar Vanilla gelato Peppermint PREPARATION Cut strawberries in large cubes, sprinkle them with brown sugar and add some drops of balsamic vinegar. Grill them in griddle on both sides and serve them with the vanilla gelato. Decorate them with a peppermint leaf.