- Preheat the oven to 155˚C / 135˚C fan / Gas 2.
- Season the lamb with salt and pepper. Heat the olive oil in a large casserole/sauté pan and sear the lamb with the halved garlic bulbs. Pour in the wine and let it evaporate. Then add the rosemary, paprika, peppers and chillies. Add the tomatoes, stock and season with salt. Cook, uncovered, for about 2 hours 30 minutes to 3 hours.
- Meanwhile make the pickled cucumbers. Thinly slice the cucumbers lengthwise. In a shallow dish, add the salt, sugar and dill. Slice the ginger and add to the dish. Lay the slices of cucumber on top, add more salt and dill and pour over the vinegar. Leave to marinate for about 1 hour.
- Once the lamb has cooked and cooled down, remove it from the pan. Remove all the flesh from the bone and shred it by hand.
- Transfer all the sauce from the pan into a mouli or blender (you will need to squeeze the garlic cloves out of the bulbs). Blitz the sauce until smooth. Adjust with salt if needed, and the vinegar. Set aside.
- To make the piadina, mix the flour, salt, lard and baking soda in a bowl. Start adding the water and knead by hand. When combined, transfer to a table and continue to work until smooth. Wrap in cling film and leave to rest for about 30 minutes.
- Roll the dough into a sausage shape and cut into 6 equal parts. Roll each piece into a ball, cover with cling film and rest for another 30 minutes. Lightly flour the worktop and roll out the balls with a rolling pin to a thickness of about 2-3mm.
- Heat a 22cm non-stick pan over a medium heat. Cook each disc of dough for about 2 minutes each side, constantly rotating them to allow for an even cooking.
- Lay the piadina on a work surface or board and spread with some of the sauce. Place the lamb on half of each piadina, add some sliced mozzarella and pickled cucumber. Fold the piadina in half, and half again and place in the oven at 170˚C / 150˚C fan / Gas 3 for 3 minutes or until crispy. Serve alongside the sauce.
Francesco Mazzei’s pulled Welsh Lamb piadina mozzarella
- Prep time 45 mins
- Cook time 3 hrs 30 mins
- Serves 5+
Ingredients
For the lamb:
- PGI Welsh Lamb shoulder, boned and excess fat removed (approx. 1.5kg)
- 3 garlic bulbs, each bulb cut in half
- 30ml extra virgin olive oil
- 250ml Pinot Grigio
- 500ml vegetable stock
- 4 chillies
- 4 green peppers, roughly cut
- 4 red peppers, roughly cut
- 750g canned peeled tomatoes, without juice
- 40g spicy paprika powder
- 20ml Sauvignon vinegar
- Few sprigs of rosemary
- Pinch of sea salt
For the piadina:
- 500g ‘00’ flour
- 170ml water
- 125g lard
- 15g fine salt
- 1½ tsp baking soda
For the pickled cucumbers:
- 600g cucumber
- 100g chardonnay vinegar
- 25g brown sugar
- ½ bunch of dill
- 10g fresh ginger
- 25g salt
For the garnish:
- 250g mozzarella