Chef Walter’s Flavors + Knowledge: Baked Lamb Strudel
Wednesday, June 07, 2017
Master Chef Walter Potenza, GoLocalWorcester Food Expert
In this recipe, I am using Australian lamb cutlet as a personal preference. Lamb is a very subjective item. Many people feel that New Zealand or Australian is the best and others feel there is no lamb other than American and are willing to pay the premium price for it. Lamb from each region has its own distinguishing characteristics including flavor, size and price. Below I have listed some info trying to facilitate your selection dilemma.
1 ½ cup flour, plus extra
4 tablespoons butter, cut into cubes
1 whole egg
Salt to taste
4 boneless lamb cutlets, about 6 ounces each, seared until well-browned, and cooled
Freshly ground black pepper
4 thin slices prosciutto
1 cup baby green, washed and drained
2 tablespoons extra virgin olive oil, plus extra
2 tablespoons parsley, minced
Preheat oven to 375F. Prepare the dough: In a large bowl, mix the flour with the butter, egg, a pinch of salt and ¼ cup of cold water. Quickly knead the dough on a floured surface just until it comes together. Add more flour if necessary. Cover, and refrigerate for 30 minutes. Cover, and refrigerate for 30 minutes. Cut the dough into 4 equal pieces, and roll each one out to 1/16-inch thickness. Set aside on a floured surface. Season the lamb cutlets with salt and pepper, and wrap each with a slice of prosciutto. Place each cutlet in the center of a sheet of dough, and wrap up to form a bundle.
Place the four bundles on a baking sheet lined with parchment paper, and bake for 30 minutes, or until golden brown. In a bowl, toss the salad greens with the olive oil, salt and pepper, and arrange on each of four plates. Remove the strudel bundles from the oven, and slice each one into 3 pieces. Arrange the slices on the greens, and drizzle with olive oil. Sprinkle with the minced parsley and serve.
American lamb is just that, it has been raised in the U.S. Most quality American lamb comes from Colorado and the Midwestern States and is grain fed. This breed is the largest in size and many say is the highest in quality and consistency. American lamb has grain in its diet and thus tastes less “gamey” compared to imported lamb which is typically grass fed. It is also the most expensive available.
Australian / Austral-American Lamb:
“Aussie” lamb has become a very popular item today. It has been cross-bred with American lamb to create a larger more consistent product. Not too many years ago Aussie lamb was very undesirable. The lambs were raised primarily for their wool and the meat was almost a by-product of that industry. This meant a very inconsistent product in size and quality. Today Aussie lamb is also raised for consumption to a specific size and weight which produces a quality product that is less expensive than American domestic lamb. It is of a medium size and resembles that of American lamb the most.
New Zealand Lamb:
New Zealand has long produced lamb for its wool industry. This breed is of small stature and many believe is of the least quality compared to American and Australian lamb. Consequently it is also the least expensive lamb. Many customers use this product because of its attractive cost and consistent sizing. When compared to American and Aussie lamb, the price is right.
Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well." Check out the Chef's website and blog.
Frozen Yogurt and summert ime almost go hand in hand and the place to go is Wooberry.
WooBerry is locally owned and is the home to 19 delicious flavors of frozen yogurt. This place is the epitome of everything that is right in this world - delicious and low in calories.
WooBerry is one of the few actual places on this list where you can't go wrong with anything you get. Don't forget about the literally millions of toppings to choose from (not literally).
Nothing like following up donuts with some fresh lobster. But that's what we're doing.
The freshest seafood in arguably the best restuarant in the city, the Sole's lobster is the best lobster you can find in Worcester County. Maybe even in the whole state of Massachusetts.
Splurge for the New England Lobster Bake. You can't go wrong.
Biting into a refreshing cannoli is a great way to spend some of your time this summer while your lounging around.
A cannoli from Wholly Cannoli = the event of the summer...for your mouth.
With 44 cannoli flavors, how can you go wrong this summer
One of the best parts of summer is ice cream, obviously.
And there's no better place in Central Massachusetts to get your ice cream fix than Gibby's in Worcester.
With over 60 flavors of ice cream, you can't go wrong.
Image: Thao L./Yelp
There is never a bad time for Nachos.
There isn't a bigger serving of nachos in the whole city then at The Banner. The Banner calls these nachos "a mountain" topped with cheese, jalapenos, olives and onions. And they aren't kidding.
The Ivory Tusk
Served on toasted Italian bread, the Ivory Tusk is Flying Rhino's most famous sandwich. It's chicken cheese steak loaded with caramelized onions and American cheese.
Be ready to bring an appetite because the Tusk is filling...in a good way.
While your eating, be sure to grab a spot outside and enjoy the summer weather.
Lobster Corn Chowder
Chowder is great, especially Bushel N Peck's Lobster Corn Chowder which they serve at all three of their locations.
The recipe has won the best chowder competition in blackstone valley in each of the last two years, so you know it is something special.
Boston Donuts coffee and donuts is a great way to get your summer day started.
With 40 flavors of donuts made fresh daily, Boston Donuts is above and beyond the best place to get your donut fix in Worcester.
It's everyone's (our) dream come true - a bar filled with cupcakes and desserts and of course, there is never a bad time for any of that, even during the summer.
Everything at Sweet is made from scratch, including it's award-winning cupcakes.
Indulge yourself - it is well worth the trip.
Wine & Cheese
The Citizen Wine & Cheese Bar in Worcester MA offers fine cheeses & food and extensive wine and beer list in a comfortable setting and an outdoor option as well.
Grab a glass of your favorite wine and enjoy the summer weather at the same time.
Ice Cream Sundae
You can never have enough ice cream, especially on these super hot days and Madulka's ice cream is a great place to grab a basic ice cream flavor or treat yourself to a sundae.
Either way, you can't go wrong.
Calamari Fritti e Ostriche
Calamari, a summer tradition, especially here in New England.
Cafe Expresso Trattoria's calamari fritti e ostrich is lightly breaded calamari and panko battered oysters served with bruschetta.
Combine that with the outdoor seating and you have it made.
So its Sushi that you want?
The highly acclaimed Baba Restaurant & Sushi Bar has been winning awards for more than seven years making it the place to go to fill your sushi craving.
If eating great Sushi isn’t enough to bring you in, maybe you’ll be interested in the weekly Sushi making classes.
Looking for some fish to chow down on? Oxhead Tavern is your place. Be sure to sit out on the deck while you do so. The view of Cedar Lake is unbeatable.
This historic Oxhead Tavern is a casual family restaurant and bar that serves everything from traditional Massachusetts scrod to thick steaks. The Oxhead Tavern serves lunch and dinner.
Can't go entire summer without a couple of hot dogs from Coney Island, could you?
There's no better way truly experience Worcester than to have your hot dogs smothered in yellow mustard, chili sauce and chopped onions.