Recipe created by Guglielmo Giudice, chef of Rivington, the first New York-inspired restaurant at the Hyatt Centric Milano Centrale The pairing we have chosen is with the Amarone della Valpolicella Classico Riserva Terre di Cariano 2016 Cecilia Beretta.
Lamb de pré-salé is a type of lamb raised on the salt marshes of France, particularly in Normandy and parts of the United Kingdom and the Netherlands. The lambs graze on grasslands with high salinity and iodine content, giving their meat a distinctive and naturally savory flavor.
Ingredients for 2 people
1 kg rack of lamb, pre-salted
For the herb breadcrumb coating: 100 g breadcrumbs, 50 g parsley, 1 sprig of thyme, 6 basil leaves, 4 mint leaves, extra virgin olive oil to taste, salt, pepper
For the lamb stock: 1 onion, ½ carrot, 1 sprig of rosemary, 1 sprig of thyme, 200 g lamb trimmings, 200 g lamb bones previously roasted in the oven for 20 minutes at 200 degrees For the red fruit jus: 30 g blueberries, 30 g blackberries, 30 g raspberries, 1 knob of butter
For the truffle potatoes: 2 potatoes, oil, salt, pepper, scorzone truffle
Directions:
For the breadcrumb coating: Blanch the aromatic leaves for 30 seconds, then cool them in ice water to preserve their color. Dry them with a cloth and blend them together with the breadcrumbs in a food processor. Add a drizzle of oil and season with salt and pepper.
For the lamb stock: Brown the vegetables, add the meat scraps previously sautéed quickly in a pan over high heat and the bones. Add 500 g of ice and return to the heat. Each time the base dries, repeat the ice process (3 times). Bake for about 2 hours.
For the red fruit jus: Separately, sauté blueberries, blackberries, and raspberries in a knob of butter for a few minutes. Once ready, add a ladle (50 cl) of stock and mix.
For the truffle potatoes: Bake the potatoes wrapped in aluminum foil in the oven for about 1 hour at 180°C. Once cooked, peel them. Mash them while still hot, using a fork, and season with salt, oil, and pepper. Enrich them with black truffle to taste.
To prepare the meat: Sear the portioned rack of lamb with aromatic salt. Next, vacuum seal the previously seared lamb, adding a clove of onion roasted on a griddle, a clove of garlic in its skin, and extra virgin olive oil. Cook for 1 hour and 30 minutes in a Roner at 56°C. If you don’t have a Roner, bake for 10 minutes at 180°C, making sure the meat remains pink inside.
When cooked, brush the meat with honey diluted in warm water (if desired). Coat with the herb breadcrumb mixture and bake for another 5 minutes at 185°C.
Plate starting with the lamb chops, add 2 truffle potato quenelles, and finish with the hot lamb and red fruit sauce.
Wine pairing:
(Edited by Stefania Vinciguerra)
Amarone della Valpolicella Classico Riserva Terre di Cariano 2016 Cecilia Beretta
Very intense ruby. Nose with notes of green coffee, blackberries, blackberry jam. Sweet attack on the palate, followed by an austere finish, with herbaceous and tannic notes returning. Structured.
Production area: San Pietro in Cariano, with alluvial soils, fine and gravelly sediments, and limestone.
Grape Varieties: Corvina 60%, Rondinella 25%, Corvinone 5%, Croatina 5%, Oseleta 5%.
Harvest: The grapes are harvested by hand and placed in crates to dry in the fruit cellar for about 3 months, where the bunches lose 25-30% of their weight, resulting in a concentration of the substances present in the berries.
Vinification: After crushing, alcoholic fermentation begins in steel fermenters for about one month at a controlled temperature. Continuous hand fulling is carried out to promote the extraction of color and structure. Subsequently, approximately 70% of the wine is transferred to French oak and Italian cherry wood barrels, while the remainder is transferred to tonneau barrels, where malolactic fermentation takes place. After about 24 months of aging in wood, the wine is transferred to steel tanks and then bottled.
2016 Vintage: Winter 2016 saw above-average temperatures across all growing areas, with no precipitation except for a small amount of snowfall. The following months saw alternating temperatures with values below the historical average, particularly in July and August. The summer saw the usual thunderstorms, with a single hailstorm affecting a small area of Valpolicella. The weather turned favorable with the arrival of September, when high temperatures and good ventilation kept humidity low, allowing for a successful conclusion to the growing cycle. Autumn ended with pleasant temperatures until early December.
Alcoholic content: 15.5% vol.
Interesting fact: Through Cecilia Beretta, the Pasqua family aims to rediscover the strength and personality of the traditional wines of Valpolicella and Soave, the precious fruit of a unique and original history and culture.
