Lamb Rack, Eggplant parmigiana, peperonata, belgian endive marmelade and rosmarin l
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This dish was a last week creation, so i caramelized some cauliflower and i made a puree, carrots and sauteed wild mushrooms. finished with red wine jus and fried sage.
Pickled Red Beets, pickled golden beets, pickled turnips, pickled yellow beets, beets powder, pickled red beets encapsulation and balsamic caviar.
I just love this dish.
So I started from a whole lamb, I saved the saddle and then I cut off the striploin and tenderloin. I vacuum packed the striploin and sous vided it with garlic and rosemary. The tenderloin is cooked on the plancha with garlic, rosemary and beurre noisette. I made a delicious and classic eggplant caviar the day before to intensify the flavour, salted roasted carrots and a few cherry tomatoes. The lamb rillettes it's made from the trims of the saddle with a lots of spices, then breaded and fried. The lamb jus was made from its own bones and infused with rosemary and black pepper. I made the tartare using yellow and red tomato concasse, shallots, capers, gherkins, parmesan and balsamic vinegar. Mixed all together and well seasoned. I served it with home made ricotta and focaccia.
Paella is derived from the french word "paelle" and it is a international Spanish dish everybody knows.
I used chicken stock infused with Saffron to cook the base and then I added home made Chorizo, chicken and prawns. Tomato Tart, Black olive tapenade, Roasted tomato and shallots vinaigrette, Ricotta and Balsamic.
I cured the trout with one of my favorite combination, orange and juniper berries.
Taste is very delicate and fresh. I served it with pickled candy beets, chevre, purple asparagus and a classic salsa Verde. |
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AuthorChef Michele Pizzulo Categories |