Piancone Epicureo® Lamb “Moussaka”
Piancone Epicureo® Lamb “Moussaka”
Directions
- Heat olive oil in pan, sauté onions until translucent.
- Stir in ground lamb and continue cooking until browned, drain grease.
- Add garlic, marinara, red wine, cinnamon, and oregano.
- Cook for half hour, season to taste and hold for service.
Ingredients
- 3 tbsp Brilliance Butter Flavored Oil
- 1 lb Piancone Epicureo® Ground Lamb
- 1 ea Peak Fresh Produce® Onion(s), Red, peeled, chopped
- 2 ea Peak Fresh Produce® Garlic, Clove(s), chopped
- 1 1/2 cups West Creek® marinara sauce
- 4 oz red wine
- pinch Magellan® Cinnamon
- 1 tbsp Peak Fresh Produce® Oregano, picked & chopped
- 1 tsp Peak Fresh Produce® Rosemary, Fresh, picked & chopped fine
- Morton® Kosher salt, to taste
- Magellan® Black Pepper, ground, to taste
Moussaka
Directions
- Fry eggplant in until golden brown; drain well. Place one piece of eggplant on plate. Ladle 2 oz. Alfredo sauce on eggplant, then place two pieces of roasted Yukon potato evenly on top.
- Spoon 1/4 c. lamb Bolognese over potatoes, sprinkle green onions over, and finish with 1 oz. Alfredo.
- Place one piece of fried basil on top of Moussaka.
- Fry onion straws in Brilliance® oil until crisp and golden; drain well.
- Place nest of onions on top, and garnish on the plate around the Moussaka. Dot or drizzle pesto around Moussaka.
Ingredients
- 4 pc Roma® battered eggplant cutlet
- Brilliance® soy fry oil with Plenish, as needed
- 8 pc Peak Fresh Produce® Yukon gold mashed potatoes, peeled, 1/2 in, roasted
- 12 oz Roma® Alfredo Sauce, reduced until thick
- 1 cup Piancone Epicureo® lamb Bolognese
- 2 tbsp Peak Fresh Produce® Onion(s), Green, finely chopped
- 4 pc Peak Fresh Produce® Basil, fried
- 12 pc Entice® battered onion straws, fried
- 2 tbsp Roma® pesto sauce
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
