Fiore Sardo Polenta, with Braised Lamb, Charred Fennel, Olives, and Minted Almond Gremolata
by Chef Dan Kish
The name Fiore Sardo is said to derive either from the use of a coagulant obtained from a flower, most likely the thistle, or from the use of wooden stamps molded with an engraved flower on the disk that until recent times served to distinguish and decorate the cheese. Program funded by the Autonomous Region of Sardinia with L.R. n. 5/2015 art. 15.
This recipe is produced in partnership with 3 Pecorini and FOH.
COMPONENTS
for 6 servings
POLENTA
INGREDIENTS
- Coarse Ground Corn Meal 200 g
- Water 850 g
- Kosher Salt 15 g
- Mascarpone 75 g
- Pecorino Fiore Sardo, grated fine 75 g
METHOD
- Bring water and salt to a boil.
- Add corn meal, and cook over low heat for 35-40 minutes, stirring occasionally.
- For service, bring to a boil, then briskly fold in the Mascarpone and Pecorino.
- Adjust seasoning to taste as needed.
LAMB SHANKS
INGREDIENTS
- Lamb Shanks 1 per person
- Lamb Broth 75 g per lamb shank
- Blended Olive oil as needed
- Bay Leaf 1 each
- Red Wine, reduced to syrup 15 g per lamb shank
METHOD
- Based on the total weight of the lamb shanks, Season with 1% sea salt and .15% black pepper
- Sear on all sides in a hot pan with blended olive oil.
- Cool completely.
- Place in a Sous Vide pouch with lamb broth, bay leaf, red wine reduction.
- Chamber vacuum to 10Mbar of pressure/Seal.
- Cook Sous Vide in a water bath with an immersion circulator set to 65.6*C for 48 Hours
- Serve warm with Lamb Broth, or Chill after cooking.
MINTED ALMOND GREMOLATA
INGREDIENTS
- Mint, fresh, chopped 50 g
- Parsley, fresh, chopped 50 g
- Rosemary, fresh, chopped fine 5 g
- Garlic, fine chopped 10 g
- Lemon Zest, micro plane 5 g
- Flaked finishing Salt 2 g
- Black Pepper, ground 1 g
METHOD
- Chop Herbs just before serving.
- Blend all ingredients together.
- Reserve for service
