en.infoglobe.cz » Recipes Of Famous Pubs - BRESTO: Taste Of Italy - Lamb La Tagliatta - VIDEO

Recipes Of Famous Pubs - BRESTO: Taste Of Italy - Lamb La Tagliatta - VIDEO

Published: 3.12.2011
We went to the Bresto restaurant to give you instructions on how to easily adjust but very tasty lamb. From the kitchen to taste, accompanied by chef Richard Prince Brest we will move to the distant Italy, where traditional lamb dish.

Bresto Restaurant in Stepanska Street, just near the famous boulevard Wenceslas Square is a place where people go to Fried cheese or goulash. It is the right stop for true gourmets. Bresto except top and innovative cuisine that it offers the highest quality wines from around the world and it is also a specialist in coffee.

For guests of wine salon is prepared more than 200 wines. In the wine cellar there are also excellent Champagne from France, Italy, Chile, Argentina, Bulgaria and the Czech Republic. For lovers of coffee is ready Bresto paradise. It offers 13 kinds of coffee. A rarity is the coffee Kopi Luwak - Indonesian coffee. Coffee beans from which coffee is produced, is passed before the digestive tract beast - Luwak civet. A collection of droppings, but other animal fermented bean, in the forests of Ontario care of the local natives. Civet coffee is the most expensive coffee in the world. Civet is not able to "work" in captivity. Specialty coffee is also Bresto, roasted specially for this exceptional company in Prague.

 

Grilled leg of lamb marinated in la tagliatta rosemary and garlic with a salad of arugula and artichoke

Ingredients:

200g Lamb leg without bones

Pinch of fresh ground pepper

1 clove garlic

rosemary

3 tablespoons extra virgin olive oil

A pinch of sea salt

4 pieces of artichoke - heart

Half a volume rocket

Balzamico reduction

lemon

Sprouts fresh beets

Procedure:

Clean the lamb leg, cut 200g steaks. Chop fresh rosemary and garlic, meat, brush with olive oil and pepper, sprinkle with garlic and rosemary and let marinate at least an hour in the fridge.

Prepare salad as a side dish. Arugula washed and toss with chopped artichokes into smaller pieces. Fry meat on the grill until pink, then cut across the grain into slices and served on a plate of prepared salad. Salad seasoned with balsamic vinegar, salt meat flaky sea salt. The entire dish drizzle with oil, garnish with red beet sprouts and served with lemon and crispy French baguette or Italian bread.

The food is great Tuscan white wine Vermentino di Toscana Campo al Mare (Bolgheri)

Thanks for cooperation to restaurant Bresto and company OCG, Ltd. - Suppliers of meat on your table.

Text/photo/video: Klára Svobodová


 

 

 

 

 



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