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People always say they want to open a bottle of wine on a special occasion. We keep it there, waiting for the right moment. But there is no perfect moment, until we decide that that moment is NOW.

Lamb spare ribs

1. Lightly beat the spare ribs, season with salt and pepper and then brown them on a high heat with a little garlic, for 2-3 minutes on each side.

2. Dry the spare ribs with kitchen paper, brush them with mustard, and then dip them into chopped herbs and breadcrumbs.

3. Roll out the very thin filo pastry, brush with egg white, and wrap around the spare ribs leaving a little bone projecting.

4. Cook in the oven at 180°C for 5-6 minutes.

5. Wash the vegetables and cut them up. Whiten them in salted water and then stir fry them in a pan with oil, butter and a little garlic.

6. Make some little tarts with a pastry cutter and place them on an oven tray covered in greaseproof paper. Sprinkle with Parmigiano cheese, add some knobs of butter, and then brown in the oven.

7. Serve the vegetable tart in the middle of the dish. Put the spare ribs over it, and garnish with aromatic herbs.

Venison medallions

1. Cut the venison into 2cm thick fillets, cover them with a slice of lard salted on the outside. Tie them up and brown them well over a high heat on both sides.

2. Take them out of the pan and continue cooking them in the oven for 4 minutes.

3. Meanwhile, remove the fat from the pan, return it to a high heat, add some meat broth and the blueberries, with a little sugar and then reduce the sauce. Add some knobs of fresh butter.

4. Take the venison fillets out of the oven, remove the string and put them in the middle of the dish.

5. Drizzle with sauce and serve with Romanesco broccoli with butter and polenta.

Pigeon breast

1. Gut the pigeons well and burn any remaining feathers over a gas flame, wash them and brown them on all sides in a little oil.

2. Leave them to cool, remove the pigeon carcasses beginning with the breast and form two pieces without the wing and thigh. Roast any remaining bones and the livers in a very hot oven for 10 minutes.

3. Drain off the fat, put the carcasses in a saucepan, fill it with cold water, add a mixture of vegetables and a bunch of herbs and slowly bring to the boil, reducing it by more than half. Strain it and keep it warm.

4. Finish cooking the pigeon breasts in the oven.

5. Caramelise part of the sugar in a saucepan, add the balsamic vinegar and the pigeon broth. Reduce it by more than half, season with salt if necessary and add a little fresh butter to the sauce.

6. Slice the pigeon breast, place it in a circle on a warm dish, drizzle with balsamic vinegar and serve with “Maranelo” polenta.

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