烤羊肩肉配炒蘑菇

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烤羊肩肉配炒蘑菇

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Niko Romito

Il Ristorante - Niko Romito 创始人

【英文名称】 Glazed roast lamb with spiced mushroom

【食材甄选】选取羊肩肉作为主料，肉味浓郁，肥瘦相宜，很适合慢烤，达到鲜嫩多汁、柔软馥郁的口感。

【烹饪创意】餐厅招牌菜，将羊肩肉烹至表层顶部微微有些焦香，入口丰盈，肉汁饱满。搭配羊肚菌、鸡枞菌、牛肝菌等优质菌菇，将羊肉与蘑菇的不同风味巧妙碰撞，演绎香浓滋味。

【餐酒搭配】佐上一杯宝格丽家族帕德诺蒂拉干红葡萄酒，深宝石红色酒体透着黑樱桃、甘草、巧克力以及辛香等气息，风味优雅浓郁，令羊肩肉和菌菇回味悠长。

主料

--
羊肩肉用料/For lamb shoulder
2块（1千克/kg）
羊肩肉/lamb shoulder
150克/gr
芹菜/celery
150克/gr
白洋葱/white onion
150克/gr
胡萝卜/carrots
300克/gr
干白葡萄酒/dry white wine
20克/gr
白葡萄酒醋/white wine vinegar
适量/q.s.
迷迭香/rosemary
适量/q.s.
百里香/thyme
适量/q.s.
大蒜/garlic

辅料

--
蘑菇汁用料/Mushroom Infusion
2升/l
水/water
50克/gr
芹菜/celery
50克/gr
胡萝卜/carrot
800克/gr
牛肝菌/porcini mushrooms
110克/gr
干牛肝菌/dried porcini mushrooms
6克/gr
百里香/thyme
2瓣/clove
大蒜/garlic
适量/q.s.
洋葱/onion
适量/q.s.
辣椒/chili
适量/q.s.
龙蒿/tarragon
适量/q.s.
八角/star anise
适量/q.s.
盐/salt

调料

--
炒蘑菇用料/Sautéed Mushrooms
500克/gr
羊肚菌（泡发）/morels
30克/gr
特级初榨橄榄油/extra virgin olive oil
500克/gr
白玉菇（泡发）/jade
适量/q.s.
香菇（泡发）/shitake
适量/q.s.
其他种类蘑菇 /other mushrooms
适量/q.s.
百里香 /thyme
适量/q.s.
披萨草 /marjoram
适量/q.s.
西芹 /parsley

做法

1
【羊煎肉制作 For lamb shoulder procedure】将羊肩肉加盐调味（盐的用量为羊肩肉的重量× 0.001为宜），放入平底锅中用植物种子油将羊肩肉煎至棕褐色。将切好的蔬菜放入锅中，做成肉香味浓郁的蔬菜汤，加入白葡萄酒和白葡萄酒醋，煮至风味浓缩。///Season the lamb shoulders with salt (multiply the weight of the shoulders by 0.0010) and brown them in a pan with seed oil on all sides. Separately in a pot brown the vegetables cut into mirepoix with the smells and deglaze with white wine and vinegar.
2
在深盘中将蔬菜和烤至褐色的羊肩肉码好，加水浸没后盖上盖子，在110°C蒸汽中烹制1个半小时至2小时左右（根据羊肩肉的体积和肉的质量而定）。羊肩肉冷却后，将其从汤汁中取出。///In a deep gastronorm plate arrange the vegetables and browned lamb shoulders, cover with water at height, close with a lid and cook at 110 ° C steam for 1h30/2 hours depending on the size of the shoulders and the quality of the meat. Cool the shoulders inside the liquid and once cold place them gently remove them from the cooking juice.
3
将羊骨与肉分离，取出160克羊肉，置于真空袋中并放入冰箱保存。///Separate the bone from the meat and portion to 160gr of meat, put under vacuum and store in the fridge.
4
出菜前将羊肩肉以60°C再次烹饪10分钟，放在平底锅中煎烤，加入油和羊肉酱汁，用勺子辅助，一边加热一边淋在羊肩肉上，使风味浓缩。///During the service regenerate the shoulder at 60 ° C for 10 minutes, roast the regenerated shoulder in a pan with a drizzle of oil and deglaze with the lamb sauce and glaze the meat with the help of a spoon.
5
【羊肉酱汁 Lamb Sauce】去除表面油脂并用纱布过滤酱汁，将液体浓缩至原来的三分之二，直至其羊肉味道足够浓郁。/// Remove the fat and filter the sauce with ethamine, reduce by 2/3 until it has an intense taste of lamb.
6
【蘑菇汁 Mushroom Infusion】将所有食材放入容器中，在100° C的蒸汽烤箱中烘烤1小时。///Put all the ingredients in gastronorm. Bake in a steam oven at 100 degrees for 1 hour.
7
从烤箱中取出移入容器。称取2升蘑菇汁和100克肉汤，加入100克干牛肝菌和6克百里香，并将其浸泡 30 分钟。///Remove from the oven and switch to tamina. Weigh 2lt and 100 grams of broth and add 110gr of dried porcini mushrooms and 6 grams of thyme infused for 30 minutes.
8
收紧纱布用力挤压。///Strain to the etamine by squeezing well.
9
按每100克肉汤加入0.07克的比例加入黄原胶。///Tie with 0.07grams of xanthan per 100gr of broth.
10
【炒蘑菇 Sautéed Mushrooms】将香菇、白玉菇与其他食材分别以60°C真空低温慢煮烹熟。///Vacuum close The shitake and jade mushrooms separated with the ingredients and steam 60 degrees.
11
【最后修整完成 Finishing】将羊肩肉放入慢煮机中再次烹饪，使其呈浅褐色，并在表面淋上酱汁。///Regenerate the shoulder in the slow cook machine, brown it lightly and glaze it with its sauce.
12
用大蒜和辣椒油将蘑菇炒至褐色，加入百里香和迷迭香，再加入蘑菇汁慢慢浓缩，使其呈现最佳风味。如图所示，最后用新鲜迷迭香作为摆盘装饰，淋上特级初榨橄榄油。///Brown the mushrooms with garlic and chili oil, when browned add thyme and rosemary, finally deglaze with the infusion of mushrooms and reduce slightly letting the mushrooms take the perfect falvour. Serve as in the picture with fresh rosemary leaves and extra virgin olive oil.