Italian
Lamb in Salmi with Truffle
by Gambero Rosso · 452K subscribers on YouTube
A traditional Marche recipe reinvented by chef Daniele Citeroni: lamb sous vide, finished in lard, served with a powder of salmì (pickled peppers, capers, tuna, anchovy, and parsley), sweet-sour pepper gel, lamb jus, and fresh black truffle.
- Difficulty
- hard
Ingredients
16 itemsMethod
- Prepare the salmì: coarsely chop pickled peppers, capers, tuna, salted anchovy, and fresh parsley. Do not add garlic or other ingredients.
- Cook the mixture on the fire for 15–20 minutes until it becomes more intense.
- Dry the cooked mixture until it becomes a powder.
- Season the lamb with salt, pepper, a drizzle of oil, rosemary, bay leaf, and garlic. Vacuum-seal and cook sous vide.
- After sous vide, sear the lamb in lard in iron pans on both sides. Allow to rest.
- Prepare the sweet-sour pepper gel: cook the peppers, blend, cool, and gel. Use as a topping.
- Make a lamb stock (fondo) from the bones and meat scraps.
- Serve the lamb with the pepper gel, the salmì powder, a drizzle of lamb stock, and freshly grated black truffle.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
