Ingredients for 4 people
Elements for the composition of the dish:
16 Quadrelli with lamb and thyme
EVO oil
For the Parmesan sauce:
100 g grated Parmesan
100 g water
A pinch of dried thyme
Balsamic reduction (as needed)
Fresh thyme for garnish
Procedure
Prepare the sauce in a double boiler by mixing the Parmesan with water and cooking until you obtain a smooth cream; always stir with a whisk and add the dried thyme. Boil the Quadrelli with lamb and thyme for 4 or 5 minutes in already salted water. Drain and sauté in a pan with a tablespoon of EVO oil and 1 tablespoon of cooking water. Place the Parmesan sauce on a warm serving plate. Arrange the Quadrelli and garnish as desired with a few drops of balsamic reduction and sprigs of fresh thyme.
Chef Teresa Buongiorno for the Master Show event on April 4, 2016. Bari Eataly.
