Slow cooked muttOn with salsa verde and Artichoke Giudea by Giovanna Eusebi of Eusebi Deli in Glasgow
Eusebi’s is a multi award-winning restaurant and deli in Glasgow’s West End. Enjoy authentic Italian Dining in our restaurant, open daily for Breakfast from 8am, Lunch and Evening Dining. Our Bellini Brunch is available Saturdays and Sundays from 11am – 3.30pm.
The menu changes seasonally, and is inspired by our family's Italian heritage and passion to showcase the diversity of Italian cuisine from North to South. Shop and eat from the Deli counter packed with freshly baked Italian produce, Sicilian street food bites, Umbrian hams and salamis, imported tomatoes from Calabria and fine Italian wines.
In this dish we use organic Mutton from Peelham Farm, which makes it so rich and flavoursome. Sustainability, provenance and quality are values we certainly have in common with them as a producer.
For more information on Eusebi Deli visit www.eusebideli.com
Ingredients: Serves 4
Mutton
1kg of boned and rolled organic mutton shoulder
1 litre chicken stock
100ml white wine
Aromatics: roughly chop 1 carrot, celery stick , 1 leek, ½ bulb of garlic , bay leaf & small bunch thyme
Salsa verde
Blend:
50g each of fresh parsley/mint/basil/oregano
100ml olive oil
25g capers
4 salted anchovies
Garlic clove
Dash of red wine vinegar
Juice of ½ a lemon
Garnish
4 violet artichokes (tough outer leaves removed and stalk peeled. Blanch in salted water for 5 minutes before assembling).
4 baby carrots and courgette (blanched for 1 minute).
Pea Shoots to garnish.
Method:
1. Preheat the oven to 130C.
2. Sear the mutton in a hot pan until all meat is beginning to brown.
3. Place in an ovenproof dish with the aromatics, stock and wine.
4. Cover and cook in the oven at 130C for 3-3.5 hours until tender. Then let it rest.
5. Pass the remaining stock and aromatics through a muslin-lined sieve and keep warm.
Artichoke Giudea Garnish
Deep-fry the artichoke at 180C in sunflower oil until golden and the leaves open.
To Assemble
1. Carve the shoulder into 4 pieces and place one piece in the centre of a bowl.
2. Spoon the Salsa Verde onto the meat.
3. Top with the artichoke giudea followed by the carrots and courgette.
4. Spoon the broth around the plate and garnish with pea shoots.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article