Perlotto with lamb meatballs and seasonal mushrooms
3 servings
75 minutes
Recipe by chef Dmitry Kamaev from Law & Son Bar.
1
Soak pearl barley in water for 24 hours, then cook on low heat in slightly salted water for about 45 minutes until ready.
- Pearl barley: 150 g
- Water: 700 ml
- Salt: 7 g
2
Prepare the minced meat for meatballs: grind kidneys, tenderloin, and lamb meat through a meat grinder. Add 2 grams of salt and coriander.
- Lamb kidneys: 150 g
- Beef tenderloin: 80 g
- Boneless lamb (lean meat): 200 g
- Salt: 7 g
- Ground coriander: 2 g
3
Form patties weighing 60 grams from the minced meat, wrap each in fat netting, and refrigerate for half an hour.
- Lamb caul fat: 70 g
4
Sauté finely chopped onion and carrot over low heat.
- Onion: 80 g
- Carrot: 80 g
5
Add white mushrooms to the onion with carrots.
- Porcini mushrooms: 50 g
6
Add sugar and the remaining salt there as well.
- Sugar: 10 g
- Salt: 7 g
7
Gradually add water to the mushrooms as they evaporate.
- Water: 700 ml
8
Add sautéed vegetables to the cooked pearl barley, then add butter and oyster sauce.
- Butter: 30 g
- Oyster sauce: 10 ml
9
Fry the meatballs in vegetable oil until cooked.
- Vegetable oil: 10 ml
10
Place the pearl barley in a deep dish for serving.
11
Place the meatballs on top.
12
Decorate with dried apricots, prunes, chervil, and green ice onion to taste.
- Dried apricots: to taste
- Prunes: to taste
- Chervil: to taste
- Spring onion: to taste