Syrah has a particular liking for the Crozes-Hermitage terroir.
This grape variety produces wines with dark fruit aromas, such as blackberry and blackcurrant, as well as fine peppery and spicy notes. On the palate, there is a distinctive contrast between the wine’s body and structure and its freshness, typical of wines from the northern Rhône valley.
Its dark colour already indicates that it has a good, firm structure.
It can be deduced that this wine will pair nicely with rich, full-flavoured meats. The pronounced flavour of the lamb marries well with the richness of the Crozes-Hermitage; and conversely, the youthful tannins are mellowed by the tender, succulent lamb.
The courgette adds a light, sweet element to the pairing, while the lamb, used as a filling for the pasta preparation, adds a delicious, full flavour. The subtle yet complementary addition of mint and lemon gives the dish just the right amount of freshness and vitality.
In the bowl of a food processor, incorporate the ingredients in the following order with the processor running: flour, salt, egg yolks - one at a time, olive oil and white vinegar. Shape into a ball and cover with plastic wrap. Leave to rest overnight in the fridge.
Peel and finely chop the onion. In a pressure cooker, melt the butter and heat together with the olive oil on a medium heat. Add the onion, and continue cooking for 2-3 min, stirring continuously so that the onions do not brown. Season the lamb shoulder with salt and pepper and brown it well on a higher heat with the onion. Pour in the vegetable stock and throw in the thyme, bay leaf and peeled garlic clove. Close the lid of the pressure cooker, bring it to boil, and then put the steam outlet valve on. Cook for 40 min from when the cooker reaches full pressure. Remove from the heat and allow the pressure to fall slowly. Lift out the meat and then strain the cooking juice through a sieve. Shred the meat with a fork and then place it into a large bowl. Add some of the cooking juice and the finely chopped mint, mix together. Season with salt and pepper if required, then put aside in the fridge.
Wash the courgettes, and then cut them into quarters lengthwise. Slice them thinly. Cook in olive oil in a pan for about 3 min. Season with salt. Pour the vegetable stock into the pan and bring to the boil. Continue boiling until the stock has evaporated and the courgettes are cooked, then remove the pan from the heat. Crush the courgettes with a fork and then add the grated lemon zest and salt.
The same day, roll out the pasta dough into a thin sheet and cut out circles of 8 cm diameter. Then make up and shape the tortellini containing the lamb confit.
Cook the tortellini in a pan of boiling salted water for 2 to 3 min. At the end of the cooking time, lift them out and drain them off using a slotted spoon so that they don’t break up. In a large bowl, mix them together delicately with the stock and butter.
Place a pastry cutter on a plate and delicately spoon the crushed courgettes into the bottom until you have a thickness of 1-2 cm. Remove the pastry cutter. Repeat this process on each of the plates. Place the cooked, hot tortellinis on top of the courgettes, and decorate with some mint leaves.