and garlic, brown in olive oil and extinguish with enough balsamic vinegar.
Clean the ruccola, dress one part with balsamic vinegar and olive oil, lay it out on a plate and place the oyster mushrooms on top. Prepare the remaining ruccola with olive oil and a clove of garlic to make a pesto.
Cut the lamb fillet, put it on skewers alternating with the dates, season them with salt, garlic and pepper, brown them on both sides and pile them on the oyster mushrooms. Later, drizzle everything together with ruccola pesto and dress up with basil.
From the Loire in France.
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