Mezzalune Vitello con crema Arciduca
Mezzalune Vitello con crema Arciduca
Ingredients
- Mezzalune Vitello (ref.D21) – 3 pcs.
- Archiduc sauce (ref.H32) – 80 g
- Mix of mushrooms (oyster mushrooms, morels, brown Paris mushrooms) 3 to 5 pcs. per type
- Butter – 1 nut
- Chopped shallot – 15 g
- Thyme – 1 branch
Bereiding
- Pan-fry the mushrooms, shallot and thyme in butter and season.
- Reheat the Mezzalune Vitello in lightly salted boiling water for 5 min. and drain.
- Reheat the sauce according to the instructions on the packaging.
- Coat the sauce onto a warm plate and arrange nicely the ravioli and mushrooms.
Deze producten heb je nodig
Mezzalune Vitello
Archiduc
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