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Ratatouille Tartlet With Lamb And Rosemary Sabayon
- Yellow pepper 2 each, chopped
- Zucchini 1, sliced
- Aubergine 1, chopped
- Onion 2 each, sliced
- Olive oil 45 ml
- Garlic 1 clove, crushed
- Puff pastry 4 sheets, approx. 30 x 30 cm each
- Melted butter 40 g
- Butter to grease the dishes
- Tomato 4 each, peeled and diced
- Thyme 2 sprigs, chopped
- Lamb 600 g of saddle, trimmed, ready to cook
- Olive oil 30 ml
- Garlic 2 cloves, finely chopped
- Rosemary 2 sprigs, chopped
- Vegetable stock 100 ml
- Egg yolk 3 each
- Balsamic vinegar 15 ml, white
Directions:View on Fine Dining Lovers
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