Blog

To celebrate Easter, our Executive chef, Carmine Calò, decided to create a new recipe with waveco^® to highlight, once more, how the innovative focused-ultrasound technique of induced maturation^© could enhance every food you use in the kitchen.

The new Easter recipe is a “Matured lamb shoulder with artichokes and egg-and-cheese pallotte (patties)”, a dish that features so many local traditions and symbols of dining conviviality. 

Ingredients for 4 people

• 1 lamb shoulder
• 4 artichokes
• 100 gr of grated parmesan
• 1 egg white
• 50 gr of salt
• 50 gr of sugar
• 2 lemons
• Frying oil

Directions:

For the artichokes: mix salt and sugar in 1 liter of hot water, let them melt thoroughly and cool down. Clean the artichokes and  vacuum-seal them with the water you previously prepared. Mature them with waveco^® for 60 minutes and let them stand for 2h.

Extract the artichokes from the bag and dry them with a paper towel. Slice them thinly with a slicer.

In order to make the egg and cheese “pallotte” (patties): mix the parmesan and the white egg and vacuum-seal them, mature with waveco^® for 15 minutes, extract the mix and make some small balls of about 20 gr each. Fry in plenty of hot oil.

For the lamb: season your shoulder lamb with herbs of your choice and salt it slightly. Mature with waveco^® for 50 minutes, then cook it on the barbecue. Cut it in 4 parts.

Presentation:

Place the previously prepared artichokes on the plate, place at the center a piece of lamb shoulder and garnish with the “pallotte” previously fried.