Pintxo Moruno
Seared lamb skewers, pickled shallots, salsa verde
Final Plating
Delivery Plating
Server Description
2 Lamb skewer marinated in olive oil with herbs and spices, then seared on the plancha. Served on toasted bread with fresh herb salsa verde and pickled shallots.
pronunciation
PEEN CHOES - MORE EW NOES
runner description
Lamb skewer
Line up notes
allergies
–
–
Gluten
–
–
–
ingredients
- 100g / 2 each lamb skewer in marinade
- 60g / 2 1/2 slice 3/4" grilled filone bread
- 50g / 4T Salsa Verde (already seasoned for service)
- 20g pickled shallots
sourcing
PREP recipe 1
Moruno MarinadePREP recipe 2
Salsa Verde MorunoPREP recipe 3
Pickling LiquidPREP recipe 4
procedure
- Season each pre-marinated lamb skewer with salt and sear each side on the plancha until browned and medium rare to the touch.
- Meanwhile heat the half slice of filone toast on the plancha with a little olive oil.
- On a small plate, place a piece of Boqueria branded paper, place the bread down first, then the skewer on top of the toasted bread.
- Top with pickled shallots, season with 1 T seasoned Salsa Verde on the skewer.
critical control points
- Salsa verde at the pass must be seasoned with Olive oil, Kosher salt, sherry vinegar and lemon juice. Salsa Verde should always be bright green!! Season in small batches over the course of service.
PACKAGING
Plateware