for the warm pasta salad:

method:

500g orrechiette

Cook the pasta in salted boiling water. Drain . In a large bowl toss together the pasta, gremolata and labna. To plate up, place the warm pasta salad onto plates and top with the olive tappè. Place lamb cutlets to one side, garnish with roasted vine tomatoes and drizzle over more of the gremolata dressing. Fill your glasses with Sangiovese... and discover how good life can be!          serves: 4

250g fresh labna cheese, diced

1 qty anchovy gremolata*

80g pure greed olive tappè

2 vines of roasted vine tomatoes

for the roasted vine tomatoes:

method:

2 vines of vine-ripened tomatoes

Place the tomato vines on a baking tray and roast at 180°C with a little oil, salt and pepper until they start to split, about 8-10 mins.

olive oil

salt & pepper

for the grilled lamb cutlets:

method:

1 x 12 finger lamb rack (trimmed)

Slice the rack in 12 equal cutlets. Char-grill lamb cutlets and cook until medium rare. Rest in a warm place.

olive oil

Chef’s note: you could substitute crumbled fresh goat’s cheese for the labna, if unavailable.