Mercat a la Planxa
Take me back to Spain! Executive Chef, Jose Garces & Chef de Cuisine, Michael Fiorello are bringing their experiences together in Barcelona to the guests at Mercat. The culinary duo is making their own pasta using a traditional agnolotti dough recipe; flour, milk and egg yolks, filling it with braised rabbit leg and mascarpone, completing it with a rich truffle-chestnut purée, brandied cherries and brown butter froth.
They also showcase this same technique with their version of dumplings, the Pelotas de Calabaza con Cordero which are house-made dumplings, filled with a whipped butternut squash purée; served with lamb ragout, house-cured lamb bacon and a beech mushroom escabeche. Delicious.
To learn how to make your own lamb bacon visit Sage Restaurant Group’s YouTube channel & watch Chef Michael’s step-by-step video instructions.