The Brunelleschi Hotel overlooks a small square in the historic center of Florence, a few steps from the Duomo, Palazzo della Signoria and the Uffizi Gallery: the hotel is surrounded by the shopping streets and the most famous museums in the city. The Santa Elisabetta is the hotel’s gourmet restaurant, awarded the second star in the 2021 Michelin Guide; received two forks in Gambero Rosso’s 2021 Italian Restaurant Guide and a hat in L’Espresso 2020 gourmet guide; it is located in an intimate room with only 7 tables on the first floor of the Byzantine tower which is part of the hotel. The more informal Osteria Pagliazza is located on the ground floor of the hotel and during the summer it also has outdoor tables; offers a delicious menu of dishes openly based on local ingredients.
The gastronomic proposal is signed by Rocco De Santis. Here is a recipe that the Chef makes available to the public for Easter.
For 4 people: roast lamb, Mugello goat cheese, lovage and caramelized spring onion
Ingredients
700 gr rack of lamb
200 gr of goat cheese from Mugello
250 gr of lovage
100 gr of sunflower oil
50 gr extra virgin olive oil
500 gr of nocerino spring onion
50 gr cooking cream
50 gr brown sugar
Rosmarino q.b.
Sale q.b.
Procedure
As a first step, trim and clean the rack of lamb, which must be divided into 4 parts, then place it in a pan with oil, salt, rosemary, thyme and garlic cloves and leave to flavor.
Then browse the lovage, blanch it and then squeeze it and season it with salt, seed oil and olive oil, place everything in a pacojet glass and freeze, when completely frozen it will be pacossed and left to filter in etamine, to extract the intense green oil, put in a dropper.
For the caramelized onion, blanch it for a few minutes in water, an operation that will help facilitate digestibility, then slice it thinly and brown it with a little olive oil and sprigs of thyme; once wilted, sprinkle with chicken broth, cover it with a lid and let it overcook slowly until browning. Once overcooked, lay it on a well spread plate, sprinkle it with brown sugar and caramelize it with the help of a torch or kitchen torch as if it were a crème brûlée. With the help of a thermomix, blend everything, season with salt until a smooth and homogeneous cream is obtained.
At this point, work the Mugello goat cheese with the cream and a few drops of lemon with the help of a whisk to make it soft and fluffy and place in a pastry bag.
Then brown the loins with oil and herbs until cooked, remove from the heat and leave to rest for a few seconds. In a 32 cm dish, start creating spots with the goat cheese, make a slight hollow and complete with lovage oil, arrange the onion cream to taste and finally the rack of lamb, glaze everything with the lamb jus obtained. previously with the bones, decorate the dish with a few petals of spring onion sautéed on the plate and wild herbs.