#TBT Circa 2013. Lamb porchetta, ricotta, pea greens, pickled onion blossoms
With Easter coming up this weekend, we are looking back on a dish i first made for Easter 2013. A lamb belly, soaked in milk for 24hrs, seasoned with fennel pollen then rolled and slow roasted.
With a little creamed sheep's ricotta this plate always stood out to me, finished with fresh pea greens and acidic pickled onion blossoms.
Maybe its time to look at making this dish again, what do you think?
*Recommended pairing for this article: Say it with Flowers
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