- 12 lamb cutlets ready to be cooked
- 120 g peeled pistachios
- 200 g fresh milk
- 200 g sweet Gorgonzola
- white flour
- ½ glass dry Marsala (Sicilian wine)
- olive oil
- 1 laurel leaf
- 2 tablespoons maize flour
- salt and white pepper
Mince pistachios and beat lamb cutlets gently to tenderize meat fibres. Coat cutlets with pistachios with a slight pressure and flour. Heat two tablespoons of olive oil in a pan, dip cutlets and brown on both sides.
Remove from the pan, drain frying fat, and place them in the pan again while sprinkling with Marsala wine (warning: the wine must not be flamed off). Let the wine evaporate on average flame. Boil up milk with a laurel leaf, salt and pepper in a small saucepan.
Thicken the sauce by adding maize flour mixed with cold water. Cook for 3 minutes, turn off the stove and combine with Gorgonzola. Mix and keep warm in bain-marie. Complete cutlet cooking in the oven. Serve with gorgonzola fondue, and drizzle over a spoonful of Marsala sauce.
Suggested wine: Ribolla Gialla Acida