Slow cooked muttOn with salsa verde and Artichoke Giudea by Giovanna Eusebi of Eusebi Deli in Glasgow
Eusebi’s is a multi award-winning restaurant and deli in Glasgow’s West End. Enjoy authentic Italian Dining in our restaurant, open daily for Breakfast from 8am, Lunch and Evening Dining. Our Bellini Brunch is available Saturdays and Sundays from 11am – 3.30pm.
The menu changes seasonally, and is inspired by our family’s Italian heritage and passion to showcase the diversity of Italian cuisine from North to South. Shop and eat from the Deli counter packed with freshly baked Italian produce, Sicilian street food bites, Umbrian hams and salamis, imported tomatoes from Calabria and fine Italian wines.
In this dish we use organic Mutton from Peelham Farm, which makes it so rich and flavoursome. Sustainability, provenance and quality are values we certainly have in common with them as a producer.
For more information on Eusebi Deli visit www.eusebideli.com
Ingredients: Serves 4
1kg of boned and rolled organic mutton shoulder
1 litre chicken stock
100ml white wine
Aromatics: roughly chop 1 carrot, celery stick , 1 leek, ½ bulb of garlic , bay leaf & small bunch thyme
50g each of fresh parsley/mint/basil/oregano
100ml olive oil
4 salted anchovies
Dash of red wine vinegar
Juice of ½ a lemon
4 violet artichokes (tough outer leaves removed and stalk peeled. Blanch in salted water for 5 minutes before assembling).
4 baby carrots and courgette (blanched for 1 minute).
Pea Shoots to garnish.
1. Preheat the oven to 130C.
2. Sear the mutton in a hot pan until all meat is beginning to brown.
3. Place in an ovenproof dish with the aromatics, stock and wine.
4. Cover and cook in the oven at 130C for 3-3.5 hours until tender. Then let it rest.
5. Pass the remaining stock and aromatics through a muslin-lined sieve and keep warm.
Artichoke Giudea Garnish
Deep-fry the artichoke at 180C in sunflower oil until golden and the leaves open.
1. Carve the shoulder into 4 pieces and place one piece in the centre of a bowl.
2. Spoon the Salsa Verde onto the meat.
3. Top with the artichoke giudea followed by the carrots and courgette.
4. Spoon the broth around the plate and garnish with pea shoots.
In association with Taste Communications.
Source : HeraldScotland