When I combine a culinary tradition with another, each time with the same passion, I think of it as a dish possessing the extraordinary ability to peacefully welcome a multitude of cultures, traditions, and stories, creating a brand new shared heritage. Today, we introduce you to a dish that is dedicated to Roman passions, without losing sight of the “contaminated” approach that characterizes my way of expressing myself in the kitchen. The ingredients and their harmoniously tasty coexistence are fascinating symptoms of a rich multiculturalism from which I continue to learn a lot.
Lamb, sumac, sautéed chicory and aged pecorino: ingredients for 4 servings: 1 bunch of mint, 5 cantabrian anchovies, 300 g of extra virgin olive oil, chilli pepper, 60 g of sumac, 3 cloves of garlic (2 stemless and 1 whole), 400 g of lamb sirloin, 2 bunches of chicory, 60 g of seasoned pecorino, demi-glace to taste, 1 bunch of fennel, 8 leaves of black cabbage, peanut oil to taste.
For the lamb marinade: blend the mint, the anchovies, the two cloves of garlic together with the oil. Put the meat in vacuum-sealed bag together with the marinade and leave it in the fridge overnight.
To cook the lamb: remove the meat from the marinade and dry it with a paper towel. With the help of clingfilm, make some sausages with the sirloin, vacuum-seal them and cook at 58 ° for 40 minutes. Allow time to cool down.
For the chicory sauce: blanch the chicory in salted water for a few minutes and cool in water and ice. Blend half of the chicory in a mixer, adjusting with salt and oil. Switch to chinoise and set aside.
For the sautéed chicory: heat a little oil in a pan, add the whole garlic clove and then the remaining chicory and the chilli. Sauté in a pan for a few seconds and add salt.
For the grated pecorino: freeze the pecorino and then finely grate it. Store in the freezer.
For the fennel and black cabbage: peel the fennel and fry it in peanut oil. Dry with a paper towel. Then fry the black cabbage leaves and dry.
Serving: bread the lamb in the sumac and blanch it on all sides in a pan using a little oil. Let the meat rest for a few minutes. Place the chicory sauce in the center on a plate, place the seared lamb and chicory on the side. Add the demi-glace, fennel and cabbage leaves to the lamb and finish with grated pecorino.
On the menu at Glass. Glass Hostaria, Vicolo del Cinque 58, 00153 Rome, +39 (0) 658335903.