500 g white asparagus, 2 spring onions, 2 (à 180 g) lamb fillets, salt water, 3 tablespoons THOMY Pure sunflower oil, 500 g gnocchi di patate, salt, pepper, 3 tablespoons white wine, 500 ml water, 2 sachets MAGGI Meisterklasse Rahm-Bratensauce, 1 tablespoon herb crème fraîche, salt, pepper
Wash, peel and cut the bottom of asparagus. Cut the asparagus diagonally into pieces. Cut the sprin onions into rings.Wash the meat, pat dry and cut into strips .
Bring a pot of salted water to a boil, boil the asparagus for about 3 minutes, then drain.
Wash, peel and cut the bottom of asparagus. Cut the asparagus diagonally into pieces. Cut the sprin onions into rings.Wash the meat, pat dry and cut into strips .
Bring a pot of salted water to a boil, boil the asparagus for about 3 minutes, then drain.
Heat the oil into a pan, fry the gnocchi until golden brown for about 5 minutes , season with salt and remove. Heat the rest of the oil and fry the lamb strips in it. Season with salt and pepper. Deglaze with white wine and pour in the water. Add the Maggi Mix, stir and bring to a boil . Add the gnocchi, asparagus pieces and spring onion rings and let it boil for 2 minutes. Refine with the crème fraîche and season with salt and pepper.
Niciun comentariu:
Trimiteți un comentariu