Loin of lamb with demi-glace and Lessinia black truffle The chefs of the Borgo Antico recommend you this traditional Easter recipe,that you can prepare at home. Discovering through making is a nice way to try Borgo Antico dishes, by actively entering in the spirit of Villa Quaranta Tommasi Wine Hotel & SPA. By really manipulating ingredients and with the sense of touch your sense experience is really complete. Ingredients for 4 people 4 boned loins of lamb 1 Lessinia black truffle Packed demi-glace sauce 1 twig of rosemary 1/2 glass of brandy extra virgin olive oil salt, pepper, butter to taste Preparation Salt and pepper the boned loins of lamb on both sides and put them to brown in a pan with extra virgin olive oil, butter and rosemary. Sear them for 3 minutes on each side. When they look enough browned add the brandy and leave it flaming. Add the demi-glace sauce and cook it 4 minutes more, mixing now and again and check the sauce doesn’t become too dense. In this case adjust it with hot water or vegetable broth. Dish it and add truffle flakes. We suggest you to complete it with some seasonable side dishes. We suggest to enjoy this preparationwith our Tommasi Ripasso Valpolicella Superiore doc.