Rack of lamb en crepinette, panisse, romanesco, parmesan.

Hristo Zisovski, chef of the famous restaurant Ai Fiori in New York, presents us this interesting second course, in perfect combination with Amarone della Valpolicella Classico DOC.

Recipe – 8 portions
2 pc Australian Rack of Lamb – Frenched
Caul Fat
Season the lamb rack with salt, pepper. Portion into individual chops, 16 chops 2 per person.
Rinse the Caul Fat in cold water until water turns clear.

Crepinette:
600g Ground Lamb
75 g Shallots
45 g White Bread
4 g Savory, chopped
3 g Rosemary, chopped
75 g Foie Gras, grade B soft
75 g Foie Gras, grade B frozen, small dice
8 g Salt
0.5 g Pink Salt / Curing Salt / Nitrate
Black Pepper to taste

Soak bread in a little bit of milk until moist all the way through. Brunois shallots and sweat in olive oil until tender and translucent. In a kitchen aid using a paddle combine all the ingredients except the frozen cube foie. Once all combined fold in the frozen foie by hand. Portion into 60g balls. Yield 16 balls.
Wrap each chop with one ball spreading the mixture evenly around the whole surface, avoiding the bone. Then take each chop and wrap it in caul fat making sure it is pulled tight around the crepinette. This will hold it all together.

Panissa:
500 g Chick Pea Flour
500 g Water
1000g Milk
75g Olive Oil
65g Parmesan Cheese, grated
2g Salt

Soak the chick pea flour in cold water for 1 hour. Combine milk and salt in a pan, bring to a boil, whisk in chick pea mixture. Cook over low heat for about 25 minutes, stir frequently avoiding any scorching on the bottom of the pan. Take warm mixture and place in a blender, slowly drizzle in olive oil and parmesan cheese until smooth and creamy. Pour into a flat sheet pan covered in parchment and allow to set in the refrigerator overnight. The next day cut into 8 equal rectangles.

Romanesco:
2 pcs Romanesco
50g Parmesan
50g Olive Oil
25g Parsley Leaves
Salt, Peper, Olive oil

Remove the florets from the romanesco, cutting bite size pieces. Blanch in salted boiling water, shock in an ice bath. Set aside for garnish later. Blanch the parsley leaves, shock and also set aside.
Take the remaining stems of the romanesco, chop into small pieces and sweat in a pan with olive oil salt and peper. Cook until tender. Place in a blender while it is still hot and blend in parmesan, parsley and olive oil. Cool and set aside.

Putting it together:
Place individual chops on a rack sprayed with pam spray, in a 325F oven for 25-30 min or until med rare.
Sear panisse rectangles in a non stick pan with a little bit of olive oil until golden brown on both sides.
Take the blanched romanesco and sear in a pan with with a little bit of olive oil until golden brown.
Warm puree.
Granish with shaved parmesan, parsley leaves and castelvetrano olives.
 
 

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