Hilde Soliani
Slow cooked lamb shoulder with smoked bulghur pilaf, plum pestil and sour pomegranate reduction, tarhana&chili cream and salted yoghurtby Mehmet Gürs
In cantina Silvia Imparato, nostra signora di Montevetrano
For 4 people
100 g of sliced bread whole eggs 4 slices of beaten fassona beef (each weighing 15 g) 400 g of clarified butter 100 g of olive oil 1 lemon baking paper
Grind the bread in the Bimby to make breadcrumbs Cut the baking paper, making rectangles of about 8 x 5 cm. Beat the eggs, coat one side of the baking paper with the egg and then with the breadcrumbs. Repeat the operation twice. Fry the breadcrumb coating obtained in olive oil and clarified butter. Once fried, trim it with a knife to make it rectangular once again. Salt the breadcrumbs and the meat. Position the breadcrumbs in the middle a plate, lay the raw meat on the top and end with a grating of lemon zest.
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