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Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, CA, demonstrates how to make lamb roulade, a traditional dish that she reimagined for her menu. She stuffs lamb necks with mint, freekeh, and dried sour cherries that she then rolls, ties, and braises. Chef Mica slices the roulade and serves it with a salad of grilled romaine lettuce, freekeh, and a preserved lemon vinaigrette. This combination of ingredients elevates and complements the flavor of the lamb neck. This video was produced by the Culinary Institute of America as an industry service to the American Lamb Board.
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Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
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