Panciotti® with Asparagus Tips and Mascarpone Cheese, Lamb Tartare, Egg, and Asparagus Tips

Prepare the tartare by finely chopping the lamb meat with a knife and seasoning it with water, oil, salt, and sugar. Let it marinate in the fridge. Season the egg yolks with cheese, salt, and pepper. Seal in a vacuum bag; cook for 2 hours at 65°C. Steam the asparagus tips. Plate the dish by placing the egg at the base, the Panciotti® cooked in salted water, drained, and sautéed with a knob of butter. Add the tartare, asparagus tips, and drizzle with leek oil.

SABRINA TUZI
Recipe from Volume III “Young Talents” for Divine Creazioni
Curated by Elsa Mazzolini – La Madia Editore