Guy Grossi | Hart & Co.
Guy Grossi cooked from his heart, in our very own kitchen, Culinary Heart using the Smeg Dolce Stil Novo combi steam oven and the revolutionary blade flame gas cooktop.
Ingredients
- 2.5kg Arkady lamb shoulder boneless
- 1 onion finely diced
- 120ml of good quality extra virgin olive oil
- 3 ripe tomatoes 5mm dice
- 10gm rosemary chopped
- 10gm sage chopped
- 3 garlic cloves
- 100 grams grated Parmigiano
- 150 grams breadcrumbs
- 10gm flat leaf parsley, chopped
- ½ long red chili, chopped
- 150ml white wine
- 500ml water
- Salt
- Cracked black pepper
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