6 small Syracuse new potatoes 500 gr of Syracuse new potatoes 12 short ribs of lamb of 80 gr approximately 500 gr coarse salt; salt Extra virgin olive oil Wild fennel Sage flowers
Carefully wash the six potatoes without peeling them. Arrange them in a cocotte and cover them completely with salt. Heat the oven to 180 ˚C and place the cocotte in it for some 30 minutes. Once ready, remove the excess salt, keeping the skin. In the meantime, put the remaining potatoes into a casserole with cold water and cook for some 30 minutes from the point of boiling. Once cooked, peel them and mash them with a mouli or masher until smooth. Mix in four spoons of olive oil and a pinch of salt then prepare a rectangular wafer to be browned on both sides in a frying pan. Cook the short ribs of lamb on a griddle or pan, adding a branch of wild fennel and dress with oil and salt to taste. The dish will be served as follows: The wafer as a bed onto which the two short ribs are placed with the potatoes cooked in salt to the side. Add a drizzle of oil and decorate with sage flowers.