Italian
Sheep Tartare with Mixed Greens Salad
by Gambero Rosso · 452K subscribers on YouTube
A refined dish by chef Arcangelo Tinari featuring a raw sheep tartare arranged as arrosticino skewers with guanciale, served on a vanilla-scented corn cream with wild herbs, corn powders, and a rich meat reduction sauce.
- Difficulty
- medium
Ingredients
16 items- Costata di PecoraUsed to make the reduction sauce
- Sella di PecoraThe saddle cut, used raw for the tartare
- Guanciale di Maiale Nero d'AbruzzoCured pork cheek, used in pieces on skewers
- Sanguinelle(optional) — Small blood oranges or similar fruit, optional addition to skewers
- WaterFor deglazing and reducing the sauce
- Crema di MaisCorn cream, scented with vanilla
- VanillaFor scenting the corn cream
- MisticanzaMix of wild herbs: crespigno, dandelion, immortelle, sciso
- Barbe del MaisCorn silk for texture
- Polvere di Mais (Foglie)Powder made from dried outer corn leaves with salt
- Polvere di Mais (Crema)Powder made from leftover corn cream solids
- Gran TurcoCorn kernels cooked in water
- Smoked SaltSmoked salt for seasoning
- Peperone Rosso DolceSweet red pepper, used as seasoning
- TurmericTurmeric for seasoning
- ThymeThyme for seasoning
Method
- Cut the rib section of the sheep and sear it evenly to create a fond.
- Clean the saddle of the sheep as for a tartare, cutting it into coarse cubes.
- Cut the guanciale (black Abruzzo pig cheek) into small pieces.
- Assemble the arrosticino skewers by alternating cubes of sheep meat and pieces of guanciale (and optionally pieces of sanguinelle fruit).
- Deglaze the seared rib meat with water, cover with water, and let it reduce gently for about two hours until a thick sauce forms.
- Prepare a vanilla-scented corn cream.
- Collect wild herbs (crespigno, dandelion, immortelle, sciso) for the misticanza salad.
- Prepare corn silk and two corn powders: one from dried outer leaves mixed with salt, and one from the leftover corn cream solids.
- Cook corn kernels (gran turco) in water.
- Glaze the arrosticino skewers with the reduced meat sauce and let them warm.
- Plate: spread the corn cream as a base, arrange the wild herb salad, scatter corn kernels and corn silk, then place the glazed arrosticino on top.
- Season with smoked salt, sweet red pepper, turmeric, and thyme.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
