| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats, Grains | Italian | Cheese/eggs, Harned 1994, Main dish, Pasta, Veal | 4 | Servings |
INGREDIENTS
| 4 | Lamb paillardes* | |
| 1/8 | c | Garlic, roasted |
| 1/8 | c | Pine nuts, roasted |
| 2 | T | Olive oil |
| 4 | Pieces of string | |
| Salt and pepper, to taste | ||
| 32 | Wonton wrappers | |
| 1 | c | Goat cheese |
| 1 | T | Fresh Italian parsley |
| chopped | ||
| 1 | pn | Freshly ground black pepper |
| 1/2 | c | Veal glaze |
| 1 | T | Fresh savory, chopped |
| 1 | T | Pink peppercorns |
| 2 | c | Beurre blanc |
INSTRUCTIONS
A "paillarde" is a piece of meat that has been pounded flat before cooking. The paillardes for this recipe should be 4 oz. each, and 5 x5 x 1/8". Prepare each paillarde by pounding a 4 oz. portion between waxed paper until of the desired size and thickness. Place lamb pieces flat on a cutting board. Mix roasted garlic with roasted pine nuts and olive oil in a blender until smooth. Season with pinches of salt and pepper; spread evenly on lamb. Roll the lamb into spirals, making four separate portions. Tie string around the lamb to hold the spiral in shape. Season; set aside. To prepare ravioli, mix goat cheese with Italian parsley and a pinch of pepper. Put a dab of cheese mixture into the center of the wonton wrapper. Wet the edges of the wrapper; fold and securely pinch the edges together. Prepare the beurre blanc. Charbroil lamb spirals to medium rare. Remove string and slice into 20 pieces (5 slices per lamb spiral). Cook ravioli in boiling water until done. Toss ravioli with beurre blanc and place in center of four plates. Put five lamb spirals around inner rim of each plate, sauce the meat with veal glaze, garnish ravioli with savory and pink peppercorns and serve. From Bill Hufferd/DC3 Restaurant/Santa Monica, CA. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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