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Przepisy Sertop - Jagnięcina w sosie miętowym

Nowości

Przepisy Sertop - Jagnięcina w sosie miętowym

Wtorek, 26 października 2021
Składniki dla 6-8 osób:
•    udziec jagnięcy (2 kg)
•    1/3 szklanki oliwy z oliwek
•    3-4 łyżeczki soli
•    3-4 łyżeczki ziaren pieprzu ziarnistego lub mielonego
•    3-4 łyżeczki tymianku
•    3-4 łyżeczki bazylii
•    3-4 łyżeczki rozmarynu
•    listki świeżej mięty do dekoracji

Składniki na sos:
•    2-3 sztuki 100 g kostek sera topionego Złoty Ementaler marki Sertop
•    1 szklanka śmietanki kremówki 30 proc
•    ½ pęczka świeżej mięty
•    Szczypta soli

Przygotowanie. Bazylię, rozmaryn i tymianek blendujemy lub siekamy tasakiem. Dodajemy sól i pieprz i mieszamy z oliwą. Mieszanką nacieramy mięso i zostawiamy w lodówce od 24 h do 48 h. Po tym czasie mięso wkładamy do piekarnika nagrzanego do 180 stopni na ok. 2 h.

Przygotowujemy sos. Śmietankę mieszamy z serem topionym Złoty Ementaler i podgrzewamy do momentu rozpuszczenia się serka. Dodajemy posiekaną miętę i sól oraz pieprz do smaku.

Sos wylewamy na talerze, tworząc okręgi, na wierzchu układamy plastry mięsa. Całość dekorujemy listkami świeżej mięty.

Więcej przepisów na: www.sertop.com.pl



tagi: Sertop , jagnięcina w sosie miętowym , przepisy kulinarne , rynek spożywczy , FMCG , serki topione , przemysł spożywczy ,


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