Chef Luca Fiumana
De Gustibus, Largo Massarenti, 5 – Gualdo (FE)
www.degustibusristorante.com
Cook the Voghiera Garlic (Aglio di Voghiera DOP) with the Carnaroli rice in water, milk, salt, pepper and oil for about 30 minutes until the rice is well cooked and the water reduced. Blend everything and strain to obtain a smooth and uniform cream.
Cook the black garlic with the venere rice in salted water, oil and pepper for about 40-50 minutes until the rice is well cooked and the water reduced. Blend everything and strain to obtain a smooth and uniform cream.
Coat the lamb with the black garlic skins, rubbing it with oil, salt and pepper. Sauté in a pan and then cook in the oven at 180°C for about 20 minutes. In the meantime, clean the asparagus, cut them, parboil them, cool them, and sauté them in a non-stick pan with an unpeeled clove of Voghiera Garlic (Aglio di Voghiera DOP) and a sprig of thyme.
Place the two garlic creams on a flat plate and the lamb in the centre of the dish. Place asparagus on the side.
Ingredients
Directions
Cook the Voghiera Garlic (Aglio di Voghiera DOP) with the Carnaroli rice in water, milk, salt, pepper and oil for about 30 minutes until the rice is well cooked and the water reduced. Blend everything and strain to obtain a smooth and uniform cream.
Cook the black garlic with the venere rice in salted water, oil and pepper for about 40-50 minutes until the rice is well cooked and the water reduced. Blend everything and strain to obtain a smooth and uniform cream.
Coat the lamb with the black garlic skins, rubbing it with oil, salt and pepper. Sauté in a pan and then cook in the oven at 180°C for about 20 minutes. In the meantime, clean the asparagus, cut them, parboil them, cool them, and sauté them in a non-stick pan with an unpeeled clove of Voghiera Garlic (Aglio di Voghiera DOP) and a sprig of thyme.
Place the two garlic creams on a flat plate and the lamb in the centre of the dish. Place asparagus on the side.