Minced Mora Romagnola beef with crunchy Altamura bread, spicy Piennolo tomato sauce and cabbage chutney

Aldo Zivieri - Igles Corelli

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

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.

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.