Bresc BV

Open ravioli with pork tenderloin and the first vegetables of the season


  • 8 sheets lasagne
  • 2 pork tenderloins
  • 75 g Bresc Erbe Italiano
  • 200 ml white-wine sauce
  • 5 g Bresc Lemongrass puree
  • 2 carrots
  • 1 turnip
  • 1 courgette
  • 2 spring onions
  • 10 g Bresc Freshly chopped shallot
  • 3 g Bresc Parrillada mojo verde
  •   chervil

Preparation method

Pre-cook the sheets of lasagne. Season the pork with the erbe Italiano, then vacuum-seal it. Cook it while vacuum-sealed at 60°C for 50 minutes. Wash all the vegetables. Cut the carrots into triangular pieces. Cut the turnip into julienne. Scoop out little balls from the courgette with a Parisienne scoop. Boil all the vegetables separately in plenty of salted water until they are al dente. Drop them immediately into iced water as soon as they are ready. Slice the spring onions very diagonally.
Fry the meat in a pan until it is golden-brown. Cut the meat into slices. Heat the sheets of lasagne in boiling water or in a steamer. Fry the vegetables gently in butter with the shallot, salt and pepper. Heat the white-wine sauce and finish off with the lemongrass, salt and pepper. Serve the dish in a dish; place one sheet of lasagne in the dish and arrange the vegetables on top. Arrange the meat on the vegetables and then add a second sheet of lasagne. Finish off with the sauce, fresh chervil and a few drops of mojo verde

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