Lampredotto sandwich

Andrea Menichetti - Valeria Piccini

INGREDIENTS

For 6 people

Lampredotto
1 lampredotto (cow abomasum) weighing about 700 g
2 medium onions
2 sticks of celery
1 ripe tomato
extra virgin olive oil
salt
2 medium carrots
50 g of grated fresh Pecorino cheese
1 medium leek
30 g of fresh ginger

Green sauce
100 g of parsley
4 boiled egg yolks
5 g of white vinegar
50 g of desalted capers
50 g of salted anchovies
extra virgin olive oil
water

The Sandwich
285 g of manitoba flour
160 g of water
65 g of plain flour
11 g of brewer's yeast
20 g of extra virgin olive oil
8 g of salt
4 g of malt
3 g of honey

 

METHOD

Lampredotto
Make a vegetable stock with one of the carrot, an onion, a stick of celery, the leek and tomato. Boil for about 10 minutes and then add the lampredotto and a little salt. The lampredotto is cooked when it is soft to touch. Drain and cool. When cold, cut into julienne strips. Finely chop the remaining vegetables and cook in water and oil for about 10 minutes. Add the lampredotto and ginger to the vegetables. Stir in the grated Pecorino.

Green sauce
Place all the ingredients in the blender, add the water and oil a little at a time, until you have a medium density sauce. Add salt and pepper to taste and place in the fridge.

The Sandwich
Make the first dough (Biga) with 160 g of manitoba flour, 160 g of water and 2 g of brewer's yeast. You will have a very soft dough which has to rest for 12 hours.
Add the rest of the brewer's yeast to the Biga, kneading the dough. When it has been absorbed, add the malt, honey and extra virgin olive oil and continue kneading to obtain an even mixture. Add the remaining flours and the salt; make into a loaf and leave to rise for at least 3 hours.
When the dough has risen, roll out the dough to a thickness of about 1.5 cm and cut out 4 cm diameter rounds. Imprint with a "rosette" mould and rise in the mould for another 45 minutes. Bake at 180 °C for about 15 minutes.

Place the lampredotto inside the sandwich, spreading a little green sauce on the top of the bread, Sprinkle with black pepper, drizzle with extra virgin olive oil and enjoy.