About the Dish
A fresh and fruity rosé. A charming fruit flavor reminiscent of pomegranate and strawberry, and a crisp and smooth comfort. I made the representative appetizer “Rillette” with lamb. Rillettes are usually very time-consuming, but the recipe is super simple. The lamb rillettes, which are light yet have a firm aftertaste, are an excellent pairing with a light rosé.
- 100g Lamb (cut off)
- 1/4 Onion
- 4 Rakkyo pickles
- 3 pieces Cardamom
- 1/2tsp Salt
- Pinch of Black pepper (grain)
- 1 Laurier
- 2tbsp Fresh cream
- Olive oil: as needed
- Pink pepper: as desired
Place the lamb, thinly sliced onion, cardamom, black pepper, and bay leaf in a small pot, pour in just enough water to cover, and heat. Bring to a boil, then reduce heat and simmer for 5 minutes.
Turn off the heat, remove the lid of the pot, discard the hot water, remove the bay leaves, add the shallots, and mix with a hand mixer or food processor.
While stirring, add fresh cream and olive oil in 2-3 batches until smooth and season with salt.
Put it in a cocotte and leave it in the refrigerator for half a day to harden. Spread on baguette and sprinkle with pink pepper if desired.
Wine name: Rose
Importer: Nichio Shoji