Alessandro Giuliani

Agriturismo Il Pino Grande
Loc. Citulo-Castel del Monte, Andria

The restaurant Il Pino Grande is part of the Masseria Citulo, an ancient rural complex at the foot of the Savigliano and Caccia mountains. Inspired by organic principles and a harmony between people and nature, the restaurant is housed in a renovated barn with beautiful stone vaulting. The menu features dishes that are faithful to Puglian culinary tradition as well as more creative alternatives.

Gargano goat with almond-stuffed figs and lampascioni (tassel hyacinth bulb) with honey and grappa

The aim of this recipe is to represent Puglia from north to south, setting out from the Gargano Peninsula and its “nustrala” goat, travelling through the “imperial” Murgia area and its lampascioni (tassel hyacinth bulbs), its scents, Toritto almonds and Polignano carrots, down as far as the Salentine Peninsula, a land as sweet as its almond-stuffed figs.

Slow Food Presidia: Gargano Goat, Toritto Almond, Polignano Carrot
Ark of Taste product: San Michele Salentino almond-stuffed fig
Migrant Product: Coriander honey and barriqued grappa

Ingredients

Leg of Gargano goat
Peeled Toritto almonds
San Michele Salentino almond-stuffed fig
Coriander honey
Murgia lampascioni
Barriqued grappa
Polignano carrots
Asparagus
Coratina extra virgin olive oil
Oil aromatized with garlic
Butter
Yellow onion
Celery
Carrots
Rosemary
Sage
Salt
Black pepper

Bone leg of goat and eliminate any excess cartilage and fat. Reserve.
Fillet meat and pound with a meat tenderizer. Rub powdered sage and rosemary on both sides and leave to rest in the fridge for 24 hours.

Stuff aromatized meat with figs and season with salt and pepper to taste. Roll up meat and tie with kitchen thread. Anoint meat with garlic oil and transfer to an airtight sous-vide pouch.

Cook in water at 65°C for 15 hours.

For demi-glace, take reserved goat bones, cartilage and fat, and roast in the oven at 185°C with a mixture of coarsely chopped celery, carrot, onion, bay leaves and rosemary sprigs until bronze in color. Transfer mixture to a large pan, add vegetable stock and cook for at least 12 hours. When the time has elapsed, filter liquid through a fine colander and leave to thicken over the heat, reducing by at least two thirds to a sauce.

For Toritto almond milk, soak 1 kg of peeled almonds in about 2 liters of water for 2 hours. Add another 2 liters of water and emulsify in a mixer to a smooth cream. Filter cream through a fine colander. Continue to stir to separate the liquid part from the solid.

For almond milk demi-glace, blend almond milk with the goat demi-glace over a low heat to reduce the volume by one third. Season with salt and pepper to taste.  

For lampascioni with honey and grappa, clean lampascioni, wash and transfer to airtight sous-vide pouch. Cook in water at 75°C for about 12 minutes. Toss in butter. Add the coriander honey and barriqued grappa and allow the alcohol to evaporate.

For the side-dish of buttered carrots and asparagus, scrape carrots with a small sharp knife, wash and transfer to an airtight sous-vide pouch. Cook in water at 77°C for about 20 minutes. Eliminate the tough parts from asparagus, wash and transfer to an airtight sous-vide pouch. Cook in water at 75°C for about 8 minutes.

Before serving, toss vegetables in melted butter, season with salt and pepper to taste, and add a pinch of powdered sage and rosemary.