Starter:
Mini octopus cooked in tomato sauce and pasta salad with pan fried fennel seed bread sticks.
Tomato, fine chopped spring onion, shiitake mushrooms, estragon, oregano, S/P, some capers
Pasta Salad: Durum wheat semolina fettuccine. Black olives, sweet reed paprika, olive oil, sherry vinegar.
Delicious!
Main:
Lamb Shank
Lamb shank de-boned, SV, 6 hr. at 56° C, Pan seared in clarified butter and fresh rosemary,
Compressed blanched spinach medallion with grilled parmesan topping.
Potato puree with fine chopped butter seared shitake mushrooms, spring onion green and dried nutmeg blossom, S/P.
Oven grilled.
Sauce mirror: (1/3 beef fond/ 2/3 Lamb fond) reduced, fine chopped ginger, garlic fresh rosemary, 10 ml Primitivo ,red wine, 10 g. light roux, strained before serving.
In combination with the potato puree, the parmesan spinach, and the sauce it was just genius. The lamb was extremely tender, and juicy.
An enjoyable easter dinner.
