Dante Sollazzo
Northern Indian prawn curry in a salad by Alex Gares
Dall'Italia Paolo Griffa al Caffè Nazionale di Aosta rivela una maturità poliedrica e sorprendente
For 4 people
For the lamb 4 racks of Sambucano lamb 2 cloves of garlic 1 sprig of dried fennel butter salt and pepper
For the goat's milk cheese 100 g of goat's milk 1 g of agar 50 g of fresh goat's milk cheese
For the garnish candied lemon purée lamb gravy blanched Swiss chard leaves powdered liquorice dill seeds herb oil (made by blending and filtering parsley and tarragon, blanched and squeezed, with a double amount of extra virgin olive oil) Maldon salt
For the lamb Roast the racks with the garlic, fennel, butter, salt and pepper, leaving them pinkish. Then leave them in a warm place to rest.
For the goat's milk cheese Bring the milk to the boil with the agar, leave to cool and blend with the cheese to obtain a cream.
Place a small amount of candied lemon purée on one side of a dinner plate, with the cheese on the other side and the rack of lamb in the middle, with its gravy and the blanched chard, previously dressed with herb oil and salt. Sprinkle with liquorice and dill seeds before serving.
(482)
