Lamb ribs and Truffle Burrata Cream

Lamb ribs and Truffle Burrata Cream

For 4 servings

  • 4 lamb ribs
  • 4 lettuce hearts
  • 4 mushroom heads
  • 4 small potatoes
  • 1 burratina with truffle
  • Salt and pepper to taste


Steam the lettuce and put it aside. Cut the burrata and separate the mozzarella ribbons from cream. Wrap each potato in tin foil and cook in the oven for 40 minutes at 200°. Brown the ribs in a pan and add the mushroom heads, a small sprig of thyme and salt and pepper to taste. On a warmed plate, put the lettuce leaf, the potato (after removing the tin foil and have added salt and pepper to taste) and the stracciatella of the burrata with truffle. Place the lamb and mushroom on the plate and serve with the burrata cream (put aside previously).

A winter dish in all its essence.