Croutons with lamb salad, boiled eggs and truffle mayonnaise



Cooking instructions:
fillet the lamb in small pieces and mix with salad, washed and reduced in small pieces. Dress with oil, salt and some black pepper. Cut each slice of bread with a round potato cutter to obtain a round shape and a square one with a round hole in the center: toast both in a pan without condiment. When serving put in each plate the round slices, lay down on each one salad, meat, half egg and close with a square slice. Complete with some Mayonnaise with truffle.

Author: Concetta
Blog: Sale e pepe quanto basta

Cascina San Cassiano s.r.l.

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