ITALIA

Gourmande

   Where food & wine meet culture and lifestyle

THE CHEF RECIPE Paolo Donei

Shoulder of spring lamb in mountain flowers

Malga Panna

Contemporary cuisine with traditional products, the Trento ones. In a refined mountain atmosphere, surrounded by the nature of Val di Fassa, the dishes of Chef  Paolo Donei (Michelin stars) have a keen eye to the flavours of the land, together with that extra mile which amazes us.

 

 

 

Ingredients

1 part of spring lamb shoulder 
300 gr reduced lamb fund *

 20 gr dehydrated  mountain flowers, calendula, heather, chamomile, mallow etc.

30 gr heather honey or fir tree honey

8 cl Marzemino poiema, Eugenio Rosi
400 gr white turnips
Charcoal
Cherry tree wood shavings, barrique Eugenio Rosi

500 gr  yellow onions
4 gr Agar agar
Garda extra virgin oil  
Wild thyme
Garlic
Salt
Pepper

*(translator’s note: A fund is a strong, liquid extract from bones or fish ones with a composition of vegetables, herbs and spices)

 

Preparation

Debone the lamb shoulder and make it marinade with the mountain flowers, the honey, little extra virgin oil, some wild thyme sprig and a clove of poached garlic. Put the meat in a vacuum bag and cook in steam oven at 85° for 3 hours. Then dry the meat and place it in a smoker oven with the charcoal and the cherry tree shavings at a temperature of 70°.

Meanwhile cook the turnips together with their shoot, pan-fry them and season to taste.

Stew the onions until they puree and add the agar-agar. Let everything go cold and whip the onion jelly with an immersion blender, by mixing in some extra virgin oil.

Presentation of the dish: brown the lamb with hot oil and lay it on the turnips shoots, drop some onion jelly and some flowers and sprinkle with with the Marzemino Poiema flavoured gravy.

 

WHERE THE RECIPE COMES FROM…

 “It’s a recipe that calls back  the rural culture of the hay cooked meats: the best is the one of May, rich of flowers and flavours. In this case it is made of spontaneous and dehydrated flowers, picked up during the Summer season. I think it’s a nice way to bring the smell of the flowers to the table, also in the cold season. Once it’s ready, we’ll oven-bake it with vegetable charcoal in order to have the smell of old times cooking. Then we’ll  match it with white turnips and a jelly that reminds of an onion soup, a traditional peasant dish. This  will transform the rural cooking into haute cuisine”.

 

WHERE TO TASTE THE CHEF DISHES

Malga Panna

Strada de Sort 64

Moena (Tn)

Tel. 0462.574142

www.malgapanna.it

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