Claudia Kober, Küchenchefin
transgusto GmbH
Restaurant Libelle
Maihofstrasse 61
6006 Luzern
03.09.2021
Young beef cutlet with wild garlic pesto, gnocchi
Young beef cutlet
Ingredients
| 4 x 280 g | young beef cutlet |
| salt & pepper | |
| thyme, rosemary, garlic |
Preparation
Season the beef with salt, pepper and herbs and cook it in rapeseed oil. Cook it in the oven at 180° for 8-10 minutes until it’s pink.
Wild garlic pesto
Ingredients
| 80 g | wild garlic |
| 60 g | grated parmesan cheese |
| 40 g | pine kernels |
| 3 EL | olive oil |
Preparation
Blend all the ingredients.
Gnocchi
Ingredients
| 300 g | floury potatoes |
| 3 | egg yolks |
| fresh nutmeg | |
| salt & pepper |
Preparation
Cook the potatoes until they’re soft, peel them and squeeze them through the potatoe press.
Add all the ingredients to the potatoes and mix it to a smooth mixture. Form it to gnocchi and use it right now or deep freeze it.
Ingredients
| 300 g | white aspargus |
| 300 g | green aspargus |
| 2 dl | cream, lightly reduced |
| 2 Tbsp | chopped herbs |
| salt & sugar |
Preparation
Peel the aspargus, cook it and cut it in pieces.
Reduce the cream and season it with salt and pepper.