60 minutes, plus overnight hanging for the ricotta and 7 weeks for the bresaola
Michael Wignall prepares his own bresaola for this recipe, using mutton for an intense and rich flavour that is matched by the punchy wheatgrass. To complete the dish, the goat's curd ricotta and delicate artichokes temper the strong flavours beautifully. This bresaola recipe will make more than is needed for the dish, but can be kept for up to 6 months.
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To make the bresaola, blitz all of the dry ingredients to a powder and rub into the mutton. Vacuum pack and leave for 2 weeks
25g of flaky sea salt
30g of Demerara sugar
4g of pink salt
5g of black peppercorns
6g of rosemary leaves
6g of thyme leaves
5 juniper berries
1 haunch of mutton, 2kg in weight
After 2 weeks, transfer the mutton into a new bag, add the alcohols, seal, and leave for another week. After this time, hang the mutton in a cool place to dry, checking every day and wiping away any mould that appears. It will take around 3 weeks to dry completely
20g of port
20g of red wine
For the goat's curd ricotta, line a bowl with some damp muslin cloth. Bring the milk and cream to the boil, remove from the heat and add the lemon juice and crème fraîche
750g of goat's milk
50g of double cream
1 lemon, juiced
1 tsp crème fraîche
Bring back to simmering point until the curds start to form – this will take 1–2 minutes. Carefully scoop the curds into the muslin and hang in the fridge overnight until you are left with a thick ricotta
Preheat a water bath to 92°C
Peel and trim the artichokes and brush with lemon juice to stop them from discolouring. Bring the white wine to the boil with the thyme, sage and garlic. Pass through a sieve into the oil and stock and mix together
1 globe artichoke
4 baby artichokes
250g of white wine
1 bunch of thyme
1 garlic clove
1 bunch of sage
250g of vegetable stock
250g of extra virgin olive oil
Vacuum pack the artichokes in the liquid and cook in the water bath for 40 minutes. Leave to cool in the bag
To make the wheatgrass emulsion, heat the oil to 60°C then blitz with the wheatgrass in a blender. Pass through a J-cloth and allow to cool
wheatgrass, 3 punnets
150g of sunflower oil
Cook the egg in boiling water for 3 minutes then refresh in iced water. Once cold, place the egg into a blender and emulsify with the wheatgrass oil, saving a small amount of oil for plating
Slice the hen-of-the-woods into pieces, drizzle with olive oil and season with salt. Char-grill for 3–4 minutes until cooked
hen-of-the-woods, 1 head
To serve, cut the globe artichoke into thin slices and place on the bottom of each plate. Spoon over some wheatgrass emulsion, then thinly slice the bresaola and arrange on top of the artichoke and emulsion
Spoon some ricotta onto the plates. Cut the baby artichoke into quarters then nestle between the bresaola and ricotta. Divide the hen-of-the-woods between the four plates and garnish with fresh wheatgrass stems. Dot around some reserved wheatgrass oil and serve
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