You can turn this second dish into a finger food appetizer: compose it by superimposing layers of parmesan, dandelion, thinly sliced loin and cheese and pepper sauce
- 800 g dandelion
- 450 g 2 lamb sirloins (3-4 cm thick)
- 100 g grated pecorino romano
- chili pepper
- Grana Padano Dop
- extra virgin olive oil
- mixed peppers (mixed creole)
- black pepper
FOR LAMBATINE OF LAMB
Flavor the loins with a drizzle of oil, black pepper and a sprig of chopped thyme, leave them to rest for 30 minutes, then steam them for 4-6 minutes; then wrap them in aluminum foil and let them rest for 5-10 minutes.
FOR THE CONTOUR
Peel the dandelion removing the fibrous base of the head. Boil the leaves in boiling water, without a lid, for 30 seconds after boiling again; drain them, squeeze them slightly and cut them into pieces. In the same saucepan brown in a veil of oil 1 clove of garlic mashed with the peel, a piece of chilli pepper and a mince of mixed peppers; add the dandelion, salt it a little; after 2 minutes turn off and cover with the lid, so it does not dry.
distributed 1 tablespoon of parmesan on a sheet of baking paper forming a disc and cook it in the microwave for 1 minute and a half at maximum power. To create the tiles, place the freshly baked disk on a rolling pin and let it harden. So prepare 3 more tiles.
FOR THE CACIO AND PEPPER SAUCE
toast generously ground black pepper in the pan; as soon as you smell an incense, add 5-6 tablespoons of oil, turn off the heat and let it cool. Mix the pecorino with 90 g of cold water (use a whisk) and then, a little at a time, add the oil flavored with pepper.
Cut the loins in 1-2 cm slices and serve with the dandelion, the sauce, a drizzle of oil and the parmesan waffles.
Accompany with a red wine, the perfect one with lamb is Pinot Noir. Brusafer 2016, produced in Trentino by Cavit, is elegant and velvety.
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