Buffalo ricotta and lamb

Name: Buffalo ricotta and lamb
Ingredients: Salt and pepper; 100 g Panko; 240 g buffalo ricotta; 100 g Flour; 60 g lamb ham; schug; 3 Onions; 10 Garlic cloves; 50 g Thyme; 2500 g San Marzano tomatoes; 4 Eggs; 100 g Parmesan cheese; 4 Shallot; 300 ml White wine; 80 g Taggiasca olives; 10 g cold gel; Pepper and salt; 40 g Green olives; 500 g Tomato sauce; 30 g Anchovy; Lime juice; lamb ham; Green asparagus; Salt; 30 g Capers; Cress

Balls filled with buffalo ricotta, lamb ham, and Parmesan.

Breaded in a mix of panko and schug, finished with a puttanesca cream and asparagus.

Ingredients

Salt and pepper

100gPanko

240gbuffalo ricotta

100gFlour

60glamb ham

schug

4Eggs

100gParmesan cheese

3Onions

10Garlic cloves

50gThyme

2500gSan Marzano tomatoes

300mlWhite wine

4Shallot

80gTaggiasca olives

10gcold gel

Pepper and salt

40gGreen olives

500gTomato sauce

30gAnchovy

Lime juice

30gCapers

Green asparagus

Salt

lamb ham

Cress

Preparation

Cut the lamb ham into fine brunoise.
Mix the ricotta, Parmesan cheese, and lamb ham.
Form into balls and freeze until firm.
Dust the balls with flour, dip in beaten egg, and finally coat with panko and schug.
Briefly freeze the balls again so the panko with schug adheres better.
Fry the balls at 180°C for about 3 minutes.

Sauté the onion, garlic, and thyme well in the pan.
Add the wine and reduce completely.
Add the tomatoes and let simmer for about 40 minutes.
Strain the mixture.
Season with pepper and salt.

Finely chop the shallot, taggiasca olive, green olive, capers, and anchovies and sauté in a pan with olive oil.
Deglaze with the tomato sauce and let simmer for about 20 minutes on low heat.
Blend the sauce and strain through a sieve.
Add the cold gel and blend well.
Season with salt and chill (the mixture should set on its own).
Mix the cold mixture well with the hand blender and your cream is ready.