Sformato
Green Peas, American Lamb Neck Conserva, Toasted Wheat Brodo, Pecorino Romano, Pen Tendrils
Chef Nick Dugan of Sorelle | Charleston, SC
Adapted by StarChefs | July 2026 | Photo: Marie Rodriguez
INGREDIENTS
Lamb Neck Conserva:
Yield: 5 kilograms
10 kilograms American lamb necks
6 liters Barolo red wine
1 kilogram diced red onions
1 kilogram diced carrots
1 kilogram diced celery
150 grams fresh rosemary
120 grams fresh thyme
2 bay leaves
Kosher salt
Ground black pepper
8 liters roasted lamb stock
750 grams Dijon mustard
250 grams Sherry vinegar
1.5 kilograms unsalted butter
Toasted Wheat Brodo:
Yield: 6 liters
1 kilogram pearled farro
500 grams parmesan rind
500 grams linguine
500 grams diced yellow onions
50 grams nutritional yeast
30 grams kosher salt
5 grams black peppercorns
2 bay leaves
Sformato di Pecorino Romano:
Yield: 12 servings
1.08 kilograms heavy cream
10 whole eggs
300 grams Pecorino Romano
300 grams Castelmagno
22 grams kosher salt
2 grams espelette pepper
1 gram ground black pepper
To Assemble and Serve:
Yield: 1 serving
75 grams green peas
30 grams unsalted butter
Kosher salt
Pea tendrils
METHOD
For the Lamb Neck Conserva:
In a mixing bowl, combine lamb, wine, onions, carrots, celery, rosemary, thyme, and bay leaves. Season with salt and pepper. Cover and refrigerate 24 hours. The next day, heat oven to 275°F. Transfer lamb to a heavy-bottomed pot over medium-high heat, reserving marinade separately. Sear lamb until caramelized on all sides. Deglaze pot with reserved marinade. Reduce until a syrup-like consistency is achieved. Add lamb stock. Bring mixture to a boil. Transfer to a braising pan. Cover with plastic wrap and aluminum foil. Cook in oven 3½ hours, or until meat is fork-tender. Let cool. Pick meat and set aside. Transfer braising liquid to a stockpot over medium heat. Cook until nappe, skimming and discarding any impurities that rise to the surface. Remove from heat and fold in mustard, vinegar, and picked lamb meat. Mount with butter. Taste and adjust seasoning. Remove from heat and let cool over an ice bath. Once cooled, transfer to an airtight container and refrigerate.
For the Toasted Wheat Brodo:
In a heavy-bottomed rondeau over medium heat, add farro. Toast until aromatic. Add remaining ingredients and 6 liters water. Bring to a boil. Reduce heat and let simmer 1½ hours, stirring occasionally. Remove from heat and season with additional yeast and salt. Strain into an airtight container and refrigerate.
For the Sformato di Pecorino Romano:
Heat a combination oven to 185°F on full steam setting. In a large mixing bowl, combine all ingredients. Using an immersion blender, purée until smooth. Divide mixture evenly into 12 bowls, approximately 140 grams per portion. Wrap bowls tightly in plastic wrap. Steam 20 minutes. Remove plastic wrap and set aside.
To Assemble and Serve:
In a small saucepan over medium heat, warm desired amount Lamb Neck Conserva. In a small saucepan over medium heat, combine peas, butter, and desired amount Toasted Wheat Brodo. Cook until warmed through. Reduce heat and keep warm. Top 1 bowl Sformato di Pecorino Romano with warmed Lamb Neck Conserva and glazed peas. Season with salt. Garnish with pea tendrils.
