Chef: Claudio Melis

Sedani rigati with asparagus from Zambana, lamb sauce from the Valbadia Valley, and carpaccio of lamb marinated in horseradish sauce

  • PT100M 100min
  • Difficulty


  • 250 g0SXE057
  • 1 shoulder of lamb, approx 700 g
  • 12 white asparagus from Zambana
  • 1 lamb fillet boned and trimmed
  • 2 tablespoons of horseradish sauce
  • 1 carrot
  • 1 small onion
  • 1 stalk of celery diced
  • 1 glass of dry white wine
  • 100 ml stock from the roast lamb
  • 200 ml of meat stock
  • 2 ripe tomatoes
  • 3 oves of garlic
  • 1 bunch of thyme
  • 1 tablespoon of parsley
  • sprigs of chervil, extra virgin olive oil, butter, salt and pepper
Sedani Rigati n° 57


Rub salt and oil over the shoulder of lamb, brown it briefly in a frying pan, then transfer it to a lidded casserole. Pour over half of the wine, add part of the chopped vegetables, two crushed cloves of garlic and a few sprigs of thyme.Bake, with the lid on, in the oven at 100°C for about three hours adding, if necessary, a little hot water to complete cooking. Remove from the oven and allow to cool. Sieve the natural gravy, bone the shoulder of lamb and dice it.Fry the remaining vegetables in a casserole with the rest of the garlic, the thyme and a little oil and butter. Add the diced meat and allow it to soak up the flavours. Add the remaining wine, let it evaporate and add the gravy and the stock and reduce them.Wash and trim the tomatoes, quarter them and remove the seeds, dice one of them, and put the other to bake in the oven at 80°C for about three hours. Wash and trim the asparagus, cook in salted water, leaving them slightly crunchy, remove the tips and put aside, dice the stalks. Take the fillet, spread it with the horseradish sauce and leave it to marinade in the fridge for an hour, then slice it very thinly and season it with salt, pepper, oil and a little finely chopped thyme.Cook the pasta and toss it in a pan with the meat sauce, the diced asparagus, the tomatoes, and the chopped parsley.Arrange the lamb carpaccio on a plate beside the pasta and garnish with the asparagus tips tossed in a pan with a little oil, with the simmered tomato petals and sprigs of chervil.