Heat 4 tablespoons of extra-virgin olive oil in a large pan, add the lamb chops and fry them for a few minutes on both sides. Season with salt and remove from the cooking juices.
Place the thinly sliced onion, the peeled and sliced carrot and a clean spring of rosemary in the pan. Sauté over a medium flame for five minutes, stirring frequently, then put the lamb chops back in the pan.
Add the white wine, let it evaporate and then add the stock in which you have previously dissolved the saffron. Cook with the lid on for about 25 minutes.
Distribute the lamb chops on the individual plates and complete with flakes of aged strong Provolone Valpadana PDO.
For a spicy evening that just thinking about it makes you blush, ideas from Provolone Valpadana Are you planning a romantic dinner that will literally leave you speechless?
For a romantic evening, hard to forget: the sweet advice of Provolone Valpadana Many people say it and it is probably true, to make yourself even more
Five most read autumn recipes on the Provolone Valpadana DOP website Autumn is coming. Everything around you is changing: the leaves are turning orange, the
GAL Oglio PO
Website created with FEASR co-financing
Information manager: Consorzio Tutela Provolone Valpadana
Program Management Authority: Regione Lombardia
Consorzio Tutela Provolone Valpadana
Piazza Marconi, 3
26100 Cremona (Italy)
Tel. +39 0372 30598
Paid-up share capital: €517,995.35
Registro imprese di Cremona N. CR-100170
VAT number IT00870400199
© Copyright Consorzio Tutela Provolone Valpadana – Privacy Policy – Cookie Policy
