On a well heated pan sauté the lamb wrapped in the italian spiced papers until well browned than finish in the oven. In a little butter sauté the sliced onion and quartered chicory until softened than add the black berries and toss well for 1min and remove from heat. Meanwhile prepare the pate. Add all the ingredients to a pan and sauté on low heat until softened, than blend all together to form a paste. To make the gallette, grate the potato, chop the sage and mix together with the Parmesan. Form 2 wafers on a non stick mat and grill in the oven until well browned.
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