For the burnt eggplant sauce: prick the whole eggplants and roast them on the barbecue grill until soft. Peel and place them in a food processor with extra virgin olive oil, half a garlic clove with the core removed, and a few marjoram leaves. Strain and set aside. For the confit cherry tomatoes: wash the cherry tomatoes and cut them in half. Place them on a baking sheet lined with parchment paper and sprinkle with a mixture of chopped garlic, thyme, marjoram, and a bit of powdered sugar. Bake at 130°C for 90 minutes. For the lamb: cut the lamb into small pieces and marinate them for an hour with the wine and aromatic herbs. Remove the marinade, dry, and briefly sear the lamb on all sides in a cast-iron pan. Keep warm. Cook the Bauletti® in plenty of salted water for 5 minutes, drain, and toss with extra virgin olive oil. Plate the dish by placing the Bauletti® on the plate and topping them with the lamb pieces and wild fennel; next to each Bauletto, place a drop of eggplant sauce, a confit cherry tomato, and fresh mint. Finish with a drizzle of extra virgin olive oil.
Chef Michele Alessio
Recipe from volume III “Giovani Talenti” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
