Difficulty:[usr 2]
Cut the slightly defatted meat into 2 cm dice. Score a stew with meats, onions, tomatoes, rosemary, green pepper, bouquet garni and white wine. Once cooked, reserve half of the diced stew, the other half chop with a knife. Recover the filtered cooking juice. Book.
Bake the aubergines in the oven, open them in half and scoop out the pulp with a spoon, put it in a salad bowl.
Line individual charlotte molds (lightly oiled) with zucchini strips previously blanched in boiling salted water, then cooled and drained) overlapping them, while leaving the strips on the outside.
Mix the minced lamb and the cubes, fill the charlotte molds with this stuffing, close by folding the zucchini slices towards the center,
Bake in a bain-marie in the oven at 180°C for about ten minutes, then drain them on a wire rack and then on absorbent paper.
Unmold the charlottes in the center of the plate;
In a small sauté pan, reduce the raspberry vinegar and add the ragout juice. season and add the butter in pieces, incorporating it into the sauce.
Coat the very hot charlottes with the sauce. Decorate with herbs and diced blanched peppers.
This recipe, if done well, is a marvel.
Creation of chef Hubert
