In the Bender Kitchen: The Ingredient Challenge You Voted for With Scena Restaurant

in-the-bender-kitchen

 

 

NEW HAVEN, Conn. (WTNH) –  You voted, and Scena responded! The winning ingredient in the Ingredient Challenge is the pumpkin.

CT Style viewers voted that they wanted to see Chef Jonn to cook with pumpkin.

Roast Rack of Lamb with Pumpkin-Leek Farrotto and Rosemary Red Wine Sauce recipe:

Pan sear the rack of lamb until browned on all sides. Place lamb in oven at 400 degrees for about 20 minutes to cook through.

While lamb is in oven, prepare the Farrotto and the Rosemary Red Wine Sauce.

 

Farrotto

  • Heat in pan:
  • ¼ cup molten (melted) leeks
  • ¼ cup diced, roasted Pumpkin

Allow to come to a simmer, then add:

  • ½ cup chicken or vegetable stock
  • 1 cup Farro

When Farro begins to absorb the liquid, stir in:

  • butter
  • 2 Tbsp. ground Parmesan
  • 1 Tbsp. chopped Parsley
  • Salt and Pepper to taste

 

Rosemary Red Wine Sauce

  • Boil and reduce to 1 cup liquid:
  • 1 Quart Cabernet Wine
  • 3 sprigs of Rosemary
  • 1 cup Veal Stock

Simmer to achieve desired consistency.

To Serve:

Spoon some Wine Sauce onto a dish. Add the Forrotto on top. Place the Rack of Lamb atop the Forrotto. Enjoy!

More Information:

Scena opened its doors in 2010. Owner siblings Kleber, Nube and Vicente Siguenza teamed up with cousins Cristian and Wilson Siguenza to create an inviting, Mediterranean inspired atmosphere and dining experience that Scena offers.

Learn more at www.scenawinebar.com

 

 

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