Carre ' of lamb in herb puff with salsa

The rack of lamb is obtained from back of lamb and includes the ribs with intercostal muscles attached. A rack weighs 600 g on average and is enough for 4 people.

The butcher must prepare as follows:

must disconnect the power cord of the bones at the base (on the opposite side to the ribs); It must affect the spinal column between a rib and the other, so you can cut the rack more easily once cooked; must check the ribs so they are all the same length and scrape the shells to clean them from membranes that cover pushing downwards.

Prepare the pasta:

wash the herbs, dry them with a paper towel and remove the leaves from the sprigs. Peel the garlic cloves; mince together the leaves of herbs using a knife or the Crescent. To obtain a finer mince you can use an electric mixer or a food processor.

Pour 700 g of flour into a bowl, add the rest of the chopped herbs and salt. Mix with your hands or a fork to distribute the ingredients evenly. Add the olive oil and stir with a fork. Add 3 cups of cold water, a little at a time, stirring. Stop adding water when the dough has reached the right consistency: it must be hard.

Transfer the dough on the floured work surface and knock it for 10 minutes with his hands. Formed a ball, infarinatela, wrap it in a towel and let it rest for 30 minutes in the refrigerator less cold. Roll out the dough with a rolling pin on floured work surface into a rectangle with a thickness of 2/3 mm. Divide into two parts, cover with a wet kitchen towel and well wrung out, so the dough dries out.

Heat the oven to 220°, line a plate with a piece of baking paper and eliminate fat and the nerves to the chicken breast. Frullatelo along with the cream, a pinch of salt and a sprinkling of pepper. Bring to a boil 2 litres of water in a wide based saucepan. Salted with coarse salt. Remove the stems of the spinach leaves, wash and drain.

Cook for 30 seconds in boiling water and raccoglietele with slotted spoon; the leaves should only soften. Pour in cold water, so retain the color bright green and remain crisp, drain and place on kitchen towels. Try to enlarge the well with your hands so as to avoid creases.

Spread the chicken Smoothie on the rack, leaving the ribs, wrap the bread with the leaves of spinach, press down with your hands to make them join. Break the egg, the yolk separated from the egg white and beat it lightly with a fork. Wet the two pieces of pastry with egg white and thin veil covered the rack with the pieces of pastry.

Because the dough will not open after cooking, pressatela well as a rib. Beat the egg yolk for 30 seconds with a fork along with a tablespoon of water. Spread the dough with the egg yolk, using a brush or a piece of balled-up paper towels, rib bones covered with aluminum paper and, if you don't Cook right away, store it in the refrigerator. Place the sliced bread on the plate and cook in the oven for 20 minutes.

Place on a serving dish, after removing the foil and cut them on the table by the cuts between the ribs into the already eroded by the butcher. Serve accompanied with herb sauce.

herb sauce

Preparation: 15 minutes

Cooking time: 2 minutes

FIX: minimal

Wash Rosemary and Sage, parsley, dry with paper towel and remove the leaves from the sprigs. Clean Mint with damp paper towel, remove the Peel half garlic clove and chop all finely with a knife or with the Crescent. Put in a bowl the butter left soften for 20 minutes at room temperature, add the chopped herbs and mix well with the blade of a knife or a spatula. Remove the crust from the bread, Crumb passed through a sieve, add the butter and mix well.

Bring to a boil two glasses of water in a pan and melt in the nut. Incorporate gradually the mixture of breadcrumbs and butter, stirring constantly with a wooden spoon. Cook for two minutes on medium flame. Taste the sauce and, if desired, season with a pinch of salt; pour into a gravy boat and serve hot with the rack of lamb.