13 Apr VARIAZIONE SULL’AGNELLO E TORTA PASQUALINA
Weekend Special: April 14 -17 Easter 2017
InspirationEaster is one of the most celebratory occasions in Italy: costumed processions consume city streets; ancient churches thrum with candlelit masses (the apex of which being the Pope’s elaborate sermon at Saint Peter’s Basilica); mammoth statues hover over piazzas; fireworks explode.
Chef Luisa Silvia would like to commemorate these majestic festivities that have surrounded her all her life this weekend at Merlo by expressing the very roots of Italy’s paschal fare with torta pasqualina (a traditional antipasto) and variazione sull’agnello (a multifarious presentation of lamb, perhaps the most cherished comestible during this time).
Leg of young lamb deboned and stuffed with pecorino di Pienza, our homemade pork sausage, sautéed artichokes, rolled up and cooked confit style. The chops are breaded with parmigiano Reggiano and gratined with light tomato sauce. The shoulders are transformed in lamb sausage enriched with prosciutto di Parma, spring onions sauté and pistachios. All served with roasted potatoes and wild morel mushrooms.