Lamb In Olive Crust With Breaded Mozzarella And Puntarelle

Preparation:

Preparation: Clean the rack of lamb and sear it in a pan with a drizzle of extra virgin olive oil, garlic, rosemary and sage. Season with pepper. Separately, dry the Taggiasca olives in the oven at 100 degrees for 2 hours and then chop them with a knife. Once ready, pass the lamb in the beaten egg and then in the chopped dried olives. Brown it again in the pan with the herbs and oil and finish cooking in the oven for 8 minutes at 180 degrees. Cut the mozzarella into slices, pass it first in the egg and then in the breadcrumbs. Repeat the operation 2 times then fry in sunflower oil. Prepare an emulsion with the anchovy fillets, the vinegar and the anchovy oil, season with salt and season the chicory. Serve lamb, mozzarella and chicory. To decorate.