Guglielmo Paolucci
Pizza Expressby Giuseppe Giordano
Dall'Italia I Winklerhotels e lo chef che “parla” con i piatti
For 4 people
For the mince 280 g of beef thigh minced with a knife Cervia salt Black pepper ½ a glass of extra virgin olive oil 100 g of Altamura bread cut into cubes and dried in the oven at 90 °C
For the spicy Piennolo tomato sauce 200 g of “Piennolo” tomatoes 50 g of celery, carrot and onion 2 basil leaves ½ a chili Cervia salt Pepper
For the cabbage chutney 200 g of Savoy cabbage cut into cubes 100 g of cane sugar 1 dl of water
For the mince Season with salt, pepper and oil, mix and divide between four round pastry cutters, filling them ¾ full. Top with the crispy bread, pressing the surface. Set to one side.
For the spicy Piennolo tomato sauce Put all the ingredients in a vacuum bag and cook in a Roner at 80 °C for 2 hours. When cooked, sieve and leave to cool.
For the cabbage chutney Put the cabbage and sugar in a container and leave overnight in the fridge. The following day, place the liquid, cabbage and water in a terracotta pot and cook at a very low temperature for 2 hours. Leave to cool.
Presentation Smear a plate with the tomato sauce, tip the pastry cutter upside down so that the crispy bread is underneath and press to slide the meat out of the mould. Spoon the cabbage chutney over the meat and garnish with a few flowers and sprouts.
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