– rosemary (only the stem, no leaves – gives aroma)
– butter (neutralizes bitterness and acid)
– freshly grated cheese
– fresh chives
Priprema
Cut the lamb (choose meat with more tendons because it is better and fattier) into small cubes and fry in a pan. Use the lamb bones and cook the stock (for a more intense flavour of the stock, fry the bones quickly). Add chopped onion, grated carrot, garlic, parsley and diced pancetta to the lamb. Pour over red wine and a little prosecco. To give the dish a full flavour, add a bay leaf and a sprig of rosemary. To blend the flavours together as best as possible, add a little Teranine.
Posluživanje
For a final touch of elegance, combine everything with butter and stir in freshly grated cheese. When serving, add a little fresh chives if desired.
O autoru recepta
Ivan Pažanin
Ivan Pažanin poznati je splitski kuhar kojeg već nekoliko sezona imamo prilike gledati u kulinarskom showu RTL televizije ‘Tri, dva, jedan – kuhaj!’. Svoje bogato iskustvo stekao je kuhajući u najpoznatijim svjetskim restoranima. Kao veliki ljubitelj hrane Ivan voli kuhati i isprobavati razne recepte, ali uz to i kombinirati kvalitetne namirnice.
