Goat’s purses (small pouches) filled with grains and Bayonne ham

Ingredients

• 12 cuts of lamb (from the breed scottona), prepared by the butcher
• 100 g of grated Parmesan cheese
• a few slices of Bayonne ham
• 20 grams of butter
• 1 tablespoon of olive oil
• 2 cloves of garlic
• A pinch of pepper
• a few sprigs of rosemary
• 10 cl of full-bodied red wine
• 1 tablespoon of Maizena (or potato starch)
• 1 drop of tomato concentrate

Lightly grease a non-stick pan and heat it over low heat without letting the oil smoke. Turn off the heat, wait for about two minutes, then remove any excess oil paint with paper towels, making sure there are no traces of plastic that could melt on the hot pan.

Place the pan back on the stove. Once it’s hot, use tongs to flip the slices over, placing them on a plate as you go. They should lose their red color and remain slightly undercooked.

Prepare finely grated Parmesan or Grana Padano cheese (not overly aged, maximum 24 months) using a grater or a truffle shaver.

Arrange the ingredients on a board or platter: alternate layers of meat, grated cheese, another layer of meat, and then some Bayonne ham. Continue in this manner, finishing with a final layer of meat.

In a pan, melt the butter with a drizzle of olive oil, chopped garlic (one large clove per serving), a pinch of pepper, and a few sprigs of rosemary. Cook for a short time, then quickly remove the garlic and rosemary.

Deglaze with the red wine. Add the cornstarch, stirring constantly as the wine reduces, then dissolve a small amount of tomato paste into the resulting liquid.

Finish cooking the purses by pouring the sauce, which should still be quite liquid, into the pan over medium heat. You can also use the microwave (2 minutes on high power) or the oven at 150-160 °C (10 minutes). Allow to cook for 5-6 minutes in the pan.

Serve on hot plates with freshly fried French fries, roasted or baked potatoes, or gratinated cabbage, arranging the toppings around and the sauce on top.