Today’s recipe comes from Mont Rochelle’s fine dining restaurant Mange Tout which is beautifully appointed to give full expression to the spectacular valley views. The décor is classic Provencal and the menu is elegant with a South African flare.
The chef selects the freshest produce seasonally for the a la carte menu and the degustation menu changes daily, complimenting the fine wines accompanying it.
Most people know mange tout as the variety of pea eaten whole in its pod but the literal translation from french is eats everything. I won’t go into the literal translation of Puttanesca but this dish is best served with a bottle of the 2005 Mont Rochelle Cabernet Sauvignon. Boasting a deep garnet red colour and complimented by a lengthy bouquet of cassis, black cherries and cigar box. Richly textured with lush ripe flavours of blackberries, and displaying smooth velvety tannins.
LAMB PUTTANESCA , CANDIED OLIVES AND VINE RIPE TOMATO SAUCE
Ingredients (serves 2)
300g Lamb loin
30 g Calmat Olives
50g icing sugar
10g Parsley
10g Capers
12 g Spanish Anchovy’s
100ml Olive oil
5g Confit garlic
Salt and pepper to taste
1 L Vegetable stock
Angel hair pasta
Method
Candied olives:
Season with icing sugar and bake on low temperature (100°C) for 30 minutes.
Lamb:
Marinade the lamb for 24hrs in olive oil, olives, confit garlic, parsley and Spanish anchovy’s. Grill for 10 – 15 minutes at 200°C (depending on how rare you want to serve it, 10 minutes = medium)
Make the Tomato sauce:
Sauté onion, garlic, parsley, chopped fresh tomato and vegetable stock and it let simmer +- 15 min. Add chopped parsley, capers and season to taste.
Plate the pasta, cut the lamb loin into slices and add on top of pasta. Cover with tomato sauce. Add candied olives and serve.