Potato noodles in lamb and honey ragout with Styrian apples in muscatel, salsa verde and pecorino cheese
Preparation
- Lamb and honey ragout: Heat the oil in a pan. Season the lamb with salt and pepper, sear and remove. Sauté the shallots and garlic, add the meat and braise together. Stir in the tomato purée, quench with the white wine and pour in the demi-glace. Simmer over a low heat for 1.5 - 2 hours until the meat is tender and the sauce is thick. Add the honey, rosemary and thyme and leave to infuse for a further 15 minutes.
- Salsa verde: Wash and dry the parsley and pluck it from the stalks. Mix with the remaining ingredients, blend finely, season to taste and fill the salsa into a bottle.
- Poached apples in muscatel: Use a Parisienne cutter to cut out small balls from the apples. Caramelise the sugar in a pan, add the yellow muscatel and briefly simmer the apple balls in it. Remove from the heat and thicken with butter.
- Potato noodles: Place the 11er Potato Noodles in boiling salted water and cook until they float.
- Serving suggestion: Use a slotted spoon to remove the finished potato noodles from the water, add to the ragout and toss well. Serve in deep plates. Place the muscatel apples on top, drizzle with salsa verde and garnish with pecorino shavings.
Ingredients
-
approx. 800 g 11er Potato Noodles
Salt -
Lamb and honey ragout
40 ml olive oil for frying
500 g lamb, cut into small cubes
Salt, pepper
70 g shallots, finely chropped
1 clove of garlic, finely chropped
50 g tomato purée
160 ml white wine
1 l demi-glace or lamb gravy
10 tbs forest honey
1 tbs rosemary, freshly chopped
1 tsp thyme, dried -
Salsa verde
40 g parsley, fresh
1 clove of garlic, coarsely chopped
35 g capers, drained
10 g anchovy fillets
1 tsp white wine vinegar
150 ml olive oil
50 g Parmesan, finely grated
Salt, pepper -
Poached apples in muscatel
2 apples, washed
2 tbs sugar
250 ml yellow Muscatel
15 g butter, cold -
As garnishing
120 g Pecorino shavings