Molise highlands
Molise's celebration lamb with wild mushrooms and black truffle — a mountain dish that epitomises the region's position between Abruzzo's Apennines and the Campanian coastal influence. Lamb cutlets or leg braised with mixed wild mushrooms (porcini, ovoli, chanterelle depending on season), white wine, and shaved black truffle from Molise's own foraging grounds. The truffle is added at two points: finely sliced into the braise for depth, and thin slices laid over the lamb at service. Molise black truffle is less aromatic than Norcia but earthier.
Delicate lamb sweetness; earthy truffle perfume; wild mushroom depth; wine-braised richness; mountain and seasonal
{"Young lamb (under 12 months) cut into cutlets or bone-in pieces — older lamb requires a longer braise and dominates the delicate truffle","Fresh wild mushrooms cleaned and torn (not sliced) — larger pieces hold their texture through the braise","Deglaze with Molise Tintilia red wine — the indigenous grape gives a cherry-spice character that works with lamb and truffle","Black truffle: 20g shaved into the braise for the last 20 min; additional thin slices at service","Finish with a knob of butter off heat to gloss the sauce — truffle perfume carries better in fat"}
{"Dried porcini rehydrated in warm water can supplement fresh mushrooms; add the strained soaking water to the braise","Tintilia is Molise's indigenous red grape — increasingly available; Montepulciano d'Abruzzo is the best substitute","The truffle butter technique: truffle shaved onto cold butter the day before, allowed to infuse overnight in the fridge — add this at finish","Serve with farro grain cooked as a pilaf — a Molise staple grain that pairs well with the mountain flavour profile"}
{"Using button mushrooms instead of wild — the earthy complexity of wild mushrooms is the bridge between lamb and truffle","Adding truffle too early — its volatile aromatics dissipate with prolonged heat; add in final 20 min","High-heat braising — lamb and truffle both need gentle heat; vigorous boiling destroys the delicate aromatics","Using Périgord truffle instead of local Molise truffle — the intention is to show the region's own ingredients"}
La Cucina Molisana — Liliana Lombardi