4 lamb hearts
1/2 cup extra virgin olive oil, plus 1/2 cup, plus 3 tablespoons
1/4 cup dry white wine such as vermentino
1 bunch fresh mint finely chopped
1 tablespoon chili flakes plus 1 teaspoon
1 pound raw cardoons, tough strings peeled away and cut into 3 inch pieces
2 medium waxy potatoes
1 red bell pepper
1/4 cup red wine vinegar
1 tablespoon mustard seeds
1 tablespoon dried oregano
6 wooden skewers, soaked overnight in cool water
juice and zest of 1 lemon
1 teaspoon fennel pollen
Wash lamb hearts in cool water and trim off connective tissue. Cut into 1 inch cubes and place in a bowl with evo, wine, mint and dried chili flakes and allow to marinate 30 minutes or over night
In a large pot, combine the cardoons, potatoes lemon juice, and water to cover. Bring to a boil and cook until the cardoons and potatoes are tender and easily pierced with the point of a paring knife, about 15 minutes. Drain. Allow to cool and slice cardoons into matchsticks and potatoes into 1/2 cubes. Set aside.
Roast bell pepper over open flame till blackened and allow to rest in a paper bag 5 minutes. Remove from bag and peel away darkened skin and remove seeds and stem. Place in a food processor or blender with oil, vinegar, mustard seeds and oregano and blend till smooth. Season with salt and pepper and set aside.
Place 3 pieces of lamb heart on each skewer and heat grill or plancha to hi heat
dress cardoons and potatoes together with evo and lemon and remaining chili flakes and divide among 6 plates
Place lamb heart skewers on grill and cook until nicely charred, turning after 2 minutes.
Place 1 skewer on each plate and drizzle with red pepper vinaigrette and sprinkle lightly with fennel pollen
Serve immediately.
.
|
