Gennaro Contaldo lamb fillet with quails’ eggs and spring salad recipe on Saturday Kitchen

Gennaro Contaldo served up lamb fillet with quails’ eggs and green beans and spring leaves salad at Easter on Saturday Kitchen.

The ingredients for the salad: 2 celery stalks, sliced lengthways into small julienne strips, 100g green beans, cut into quarters, 100g young spinach leaves, washed, 100g rocket leaves, washed, 6 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, salt and freshly ground pepper.

For the lamb fillets and quails’ eggs: 500g lean lamb fillet, 6 tbsp extra virgin olive oil, 2 garlic cloves, lightly crushed, 4 thyme sprigs, 60g butter and 8 quail’s eggs.




See recipes by Gennaro in the book titled: Gennaro’s Classic Italian Cookbook available from Amazon now.

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