We want to enrich our Easter menu with a delicious recipe from a great Michelin starred restaurant: Villa Maiella, Chieti, Abruzzo.
It’s a dish of lamb, but it’s not so easy to put it in a simple category: it’s fried, but also a tartare, we could say that it’s a slightly fried delicious lamb tartare with a Pecorino fondue. Where Pecorino are both cheese and wine, the white one from Abruzzo, virtually unknown but that deserves your full attention.
Easter is not too far away, so try this recipe if you want to offer your guests a nice and stylish dish, from one of the most genuine and skilled Michelin star chefs.
Crunchy lamb tartare with Pecorino fondue ingredients
- 400 grams of lamb meat (fillet and sirloin)
- 2 sprigs of thyme
- 1 egg
- bread crumbles
- extra virgin olive oil
- freshly ground white pepper
For the cheese fondue
- 2 dl of fresh cream
- 1 dl white wine “Pecorino”
- 50 grams of grated Pecorino cheese
How to make the crunchy lamb tartare with Pecorino fondue
Cut away the grease and the cuticle of lamb meat, then chop into small pieces and season with salt, pepper and thyme.
To prepare a perfect tartare you need a very sharp knife and a lot of patience: you have been warned!
Cut the lamb with the knife and create small cubes of 40 grams each, immerse them in the beaten egg, then roll in the bread crumbs and fry in hot oil for about 10 seconds, creating a crispy crust. Put a paper sheet.
Meanwhile, let’s prepare the Pecorino cheese fondue. In a frying pan reduce to 1/4 the white wine, add the cream and let it reduce for 3-4 minutes. Finally pour the grated cheese and cook slowly, until is the sauce is creamy and well amalgamated, more or less 3-4 minutes.
Put a drop of cream in the dish and lay down the lamb croquettes cut in half and decorate the plate with vegetables or cream of spinach.
What wine matches well with Crunchy lamb tartare with Pecorino fondue?
Let’s uncork a great Montepulciano d’Abruzzo from Praesidium winery, a small, artisanal, organic winery nestled in the majestic mountains of Maiella.
Recipe courtesy of chef Angela di Crescenzo, Villa Maiella restaurant.
Where: Villa Maiella, 30, Guardiagrele, Chieti