Stuffed roasted rib with mushroom flour mixture, cherry tomato vinaigrette and rice with lemon

Published: 10/09/2014 | Profile views: 1.398

Stuffed roasted rib with battered mushroom, cherry tomato vinaigrette and rice with lemon

Ingredients:

CSeasoned stuffed rib 2,5 to 3 kg

Cherry tomato vinaigrette

Cherry tomato
Onions
1 tahiti and 1 sicilian lemon
100 ml extra virgin olive oil
15 leaves basil

Battered Mushroom
50 grams sliced leek
50 ml butter without salt
150 grams cassava flour
150 grams corn flour
200 grams shitake sliced mashrooms
200 grams shimeji loose mashrooms

Rice
200 grams rice
Garlic
50 ml canola oil
Tahiti and Sicilian lemon zest

Rib method of preparation:

In a very hot frying pan, brown the meat on all sides. Cook the rib in a 180 c oven preheated for 50 minutes

Vinaigrette

Cut the tomatoes in half and the onion very thinly. In a bowl, combine the remaining ingredients and season with salt and pepper. Cool in the refrigerator.

Batter mix

Bring a pan to medium heat. Add the butter, when the foaming begins. Add the leek and sauté for 1 minute, add the mushrooms and stir for 2 minutes, add the flour, lower the fire flame and stir for a further 2 minutes season with salt and pepper and set it to one side.

Rice

Boil the rice and before serving mix in the zest of lemons

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