Potato ravioli
second courses from Italy
fillet in crust with potatoes
fillet in crust with potatoes
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
the softness of the fillet and the crunchiness of the bread
preparation
step 1
on a hot plate, seal the fillet on all sides.
step 2
still warm, brush with oil and the mix of aromatic herbs, sage, rosemary and juniper. pepper. and wrap in foil making it stand for 30 minutes.
step 3
lay the fillet in the baguette and brush with white wine
step 4
close with the other part of the baguette
step 5
wrap the outside of the bread with bacon or lardo di colonnata. And bake at 200 for 45 minutes
step 6
let it rest. cook the potatoes that in the meantime you have cut into cubes, put in a pan with oil, garlic, rosemary, pepper and salt. And fired at 220 for 30 minutes.
step 7
slice the fillet and serve with the potatoes.