Lechazo meat cooked at low temperature, a truffle parmentier and crunchy Zamorano DO cheese.
Today Sergio Santos and Jennifer Corvo from “Mise en Place” share with us their Rulo de Lechazo IGP, 2019 Tapas Award Winner in the Autochtonous Zamora Category.
Vacuum pack all of the ingredients and cook at low temperature for 24 hours at 65 degrees.
Remove the lamb, crumble and with the help of film form rolls with the meat.
Pour out the cooking juices from the bag and reduce in a saucepan.
When the meat is cold, cut and mark grilled.
Cook the potatoes with the truffle and when they are boiled strain and crush them with olive oil until you get a smooth and creamy mixture.
Crusty Zamorano DO Cheese
Melt and dry DO Zamorano cheese in the oven for 6 hours at 45 degrees.
At the base of the plate put the Parmentier. On top of it place the lamb roll with the reduction of its sauce and crown with crunchy DO Zamorano cheese.
For the PGI Lechazo Roll
- Lechazo Necks
- Bay Leaves
- Olive Oil
For the Parmentier
- Olive oil
For the Crunchy Zamorano DO Cheese
- DO Zamorano Cheese
For Zamorano EVOO Pearls (Extra Virgin Olive Oil Pearls)
- Sunflower Oil
- Olive Oil
Add agar-agar to very cold olive oil, stir and then heat to 60 degrees. With the help of a needleless syringe aspirate the oil.
In a bowl or deep glass with very cold sunflower oil, we slowly start making EVOO drops with the syringe. Small perfectly round and gelatinous spheres will emerge and fall to the bottom of the glass.
The hot liquid immersed in the very cold seed oil causes the algae to solidify immediately: the seed oil, in fact, acts as a mould for the preparation.
At the base of the plate put the Parmentier. On top of it place the suckling lamb roll with the reduction of its sauce and crown with EVOO pearls.