Lamb collars with green pistachio, quinoa ratatouille and caramelized sweetbreads
Author Óscar Viñuales Liso
Neck of Ternasco de Aragon (young lamb)
Red, green and yellow pepper
Sweetbread of Ternasco de Aragón (young lamb)
De-bone the neck. Make a paste using the wine, the pistachios, the grilled garlic and water.
Season the neck with salt and pepper and spread the paste on the inside of the necks. Roll up and cook in aluminum film 80 minutes at 120 Cº.
Roast the apples and blend with hand mixer.
Make a roasted bone broth.
Make a ratatouille with the vegetables and add the cooked quinoa.
Make a cream with the pumpkin.
Clean the neck sweetbreads and cook in water with bay leaf, onion, and pepper grains.
Caramelize and sprinkle with mint.
To assembly: slice the neck roll and place on a plate in a form of a ladder. Add the ratatouille with quinoa, the pumpkin cream and the caramelized sweetbreads. Cover with the sauce and sprinkle with chopped pistachio.