Here ‘s another recipe of the chef Marco Olivieri on the theme “no waste recipes after Easter lunch” gave me by the school of La Cucina Italiana in Milan. The brisée is presented already prepared.
Time of cooking
30 minutes
Servings
6
What did he use
A blender, a knife, a cutting board, a baking tray, a sheet of oven paper, a silicon brush, a large glass bowl
Ingredients
Remaining roasted lamb: 400 gr
Mortadella, cut in little pieces: 100 gr
Ham, cut in little pieces: 100 gr
Semi-soft cheese: 12 slices
Brisée: 500 gr
Fresh thyme as required
Boiled potato, peeled: 1
Egg: 1
Salt/pepper
How did he do
He reheated the oven at 200°C.
He minced finely the meat.
He added the mashed boiled potato, the thyme and he mixed well.
He formed 6 medallions with the obtained dough and stretched out the brisée with a rolling pin tall about 3 mm. He cut it in 6 big squares.
He put in the center of every of them a slice of semi-soft cheese, a meat medallion and another cheese slice. He closed the bundle so that the corners of the square united in the center and painted the beated egg on it.
He cooked in the oven for 15/20 minutes.
He served hot with cooked vegetables, zucchini cut in slices and stewed in a pan.
Buon appetito!
