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Lamb fillet and tagliatelle
Lamb fillet and tagliatelle
4.7
3 Reviews.
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A different way to cook lamb file, a red wine sauce fits good to this dish.

Ingredient List for 4 servings:
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400 gr Lamb fillet
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500 gr Tagliatelle pasta
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100 ml Red wine
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1 teaspoon Salt
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1 teaspoon Black pepper
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1 teaspoon Basil
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1 teaspoon Rosemary
Instructions:
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Start to put water and a pinch of salt in a casserole and wait for it to boil.
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Pour the tagliatelle pasta in the water and let it boil for approx. 10 minutes.
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During the pasta is boiling start a frying pan. When the frying pan is warm, pour the wine in and add preferred spices like salt, black pepper, basil, and rosemary. Fry the meat until it is ready after preferences.
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Serve as soon the meat is ready.
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It is really good to eat a fresh salad with this food, or/and if you prefer a red wine sauce.
A selection of recipes from the same country.
This recipe is from Italy
Cannelloni is a very special kind of Italian pasta shaped as a tube. In this recipe I use fresh lasagna plates instead, because it is easier to prepare them like that. This way you get this Italian dish wonderfully crispy on the outside, and soft on the inside. One can use different ingredients in cannelloni, but the most common way is to prepare them with spinach and ricotta cheese. In this recipe I make them with ham, zucchini, spinach, arugula and mozzarella cheese.
This is a typical Italian recipe with veal that is either topped or rolled in prosciutto ham and sage leaves. To get the meat moist you need to cook it in butter and white wine very slowly on low heat. For an increased Italian touch serve it with tagliatelle, arugula and small sweet tomatoes on the side.
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