Lamb Pie, with Lentils, Spinach, Truffle and Porcini - Chef Recipe by Carlo Calautti
Tender lamb topped with potato mash and puff pastry makes this a warming Winter dish.
8 Slices good quality sour dough bread
4 cloves garlic
4 sprigs of dried Sicilian oregano
A mixture of various tomatoes e.g. ox heart, San Marzano, green tomato, black Russian, yellow plum
Salt and Pepper
Extra virgin olive oil.
Slice and dice the tomatoes, season with salt and pepper and dress lightly with extra virgin olive oil.
Grill the sour dough bread on a hot grill ensuring it is toasted.
Rub the grilled bread with the garlic cloves.
Top the grilled bread with the tomatoes and sprinkle over the oregano.
Drizzle with olive oil and serve.
Credits: Guy Grossi