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Côtelettes d'agneau en croûte de pistaches
Temps de préparation : 40 à 45 minutes
4 portions
Ingrédients
2 carrés d'agneau (400 g chacun)
50 g de pistaches finement hachées
50 g de beurre
30 g de chapelure
1/2 cuil. à café de thym
Sel
Poivre
2 cuil. à soupe d'huile d'olive
Préparation
Mélanger les pistaches hachées très fi-
nement avec le beurre mis à tempéra-
ture ambiante et la chapelure. Saler et
poivrer, ajouter le thym.
Saler et poivrer les carrés d'agneau.
Les dorer ensuite à la poêle avec de
l'huile d'olive. Placer les carrés
d'agneau avec le côté chair vers le
haut sur le plat universel. Badigeonner
la viande avec la pâte de pistaches,
mettre dans le four préchauffé et acti
-
ver immédiatement la diffusion de va
-
peur.
A la fin de la cuisson, enrouler la viande
dans du papier aluminium, laisser repo
-
ser 10 minutes puis couper en côtelet
-
tes.
Réglages
Mode de cuisson HydraCook d
Nombre/ type de
diffusions de va
-
peur
I
Température 200–220°C + pré
-
chauffage
Quantité d’eau env. 150 ml
Niveau 2
1ère diffusion de
vapeur
juste après avoir
enfourné le plat
Temps de cuis-
son
15 minutes
Si vous utilisez une thermosonde, la
température à cœur doit être de 50 °C
Recettes
163
163


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