Ingredients

  • Lamb belly n.1
  • Red cabbage n.1
  • Thyme q.s.
  • Organic Extra Virgin
  • Olive Oil q.s.
  • Pepper q.s.
  • Vinegar q.s.
  • Salt q.s.

Procedure

  1. Begin by boning the lamb and taking the belly part.
  2. Overlap two pieces of belly (meat against meat) and vacuum-cook with Organic Extra Virgin Olive Oil and herbs at 80 degrees steaming.
  3. Place a weight on top of the freshly cooked belly, bake and cool. Meanwhile, continue with the preparation of the kale.
  4. Chop it finely and let it marinate with vinegar, Organic Extra Virgin Olive Oil and scented salt.
  5. Polish the lamb belly with thyme-flavored oil and then arrange the belly on the plate and top with marinated cabbage.

EXTRA VIRGIN OLIVE OIL PAIRING

With thyme oil we can use an evo Ascolana Tenera (Marche). Medium fruity, herbaceous type, with hints of tomato, apple, almond. Spicy and bitter notes of medium intensity, green color with yellow highlights, medium fluidity. Raw on delicate fish and white meat dishes but also on vegetables and wild herbs.