Sicilian dominations, the pastor Polyphemus (1300 BC). Local lamb, enriched with sweet stuffing and saffron-scented yogurt sauce
«I cook better in the springtime, when there is more energy in the air; this recipe for lamb is a tribute to spring and the period of pasturization. Sheep and goats were historically the first animals to be domesticated, roughly ten thousand years ago. The lamb was dedicated to Polyphemus, cyclops and shepard».
The first characteristic of this plate is the farse, a base of dates, dried figs, almonds, pine nuts, sultano raisins, and toasted sesame. Everything is soaked and ground, and reduced into a paté. With this, you stuff the ribs and the leg, browned first on the stovetop and then in the oven.
In the center of the plate goes a yogurt sauce, cucumber, mint and garlic, finished with saffron and wild fennel. To complete the dish, a tiny pot of crunchy seasonal vegetables tossed with lamb sauce.
Saffron and wild fennel are refreshing, digestive ingredients that also add a touch of color.
Ciccio Sultano
a practical mind
