Ingredients for 4 people
20 Scrigni® cacio e pepe Divine Creazioni Surgital
280 g lamb
1 onion
40 g butter
150 g fresh cream
50 g Parmesan cheese
4 quail eggs
1 g saffron threads
15 g 70% dark chocolate
red garlic from Sulmona
Trebbiano wine
parsley
rosemary
salt to taste
Procedure
Sear the lamb meat, cut into small squares, in extra virgin olive oil, previously marinated in wine, garlic, parsley, and rosemary. Separately, sauté the onion in butter, then add the cream, grated Parmesan cheese, and saffron. Keep the mixture warm over a double boiler to prevent it from solidifying, and use it later for the final assembly of the recipe. On the plate, create circles with the saffron cream alternating with the Scrigni®, lamb ragout, saffron threads, and quail eggs fried in extra virgin olive oil and seasoned with sea salt crystals, finishing with a sprinkle of grated dark chocolate.
