Tuesday, July 26, 2011

Super Sandwiches- Hamburger ‘’Di Crudo di Vitello Irpino’ by Chef Mirko Balzano

photo: Nico Boccia
I had a chance to try this bite-size sandwich prepared by Chef Mirko Balzano of Villa Assunta last week in Avellino.  Balzano uses calf meat from Irpinia for this creation al crudo (raw).  The beautiful photo by Nico Boccia gives you an idea of how super this sandwich is.

For the sandwich: 400
 g flour "00", 1 g yeast, 300 g of water, 20 g sugar
For the mayonnaise: 1 egg, 1 egg yolk, 1 tablespoon vinegar, 1 tablespoon lemon juice, 1 pinch  of salt, 500 ml extra virgin Ogliarola
For the burgers:100g beef round, 100g tenderloin, Sorrento tomatoes

Prepare the dough sandwiches with flour, water, and yeast, Once a smooth dough is obtained add the sugar and let rise. After the dough has risen, form it into small rolls of about 40/50 g each.  Let rise again.  When the sandwich rolls are almost completely risen, bake at 180 °C for 20 minutes
For the mayonnaise: Place all the ingredients (except the oil) in a glass container and blend using a minipimer. Slowly add the extra virgin olive oil Ogliarola, until it has reached its desired consistency. To create the burger, assemble the two parts of the calf, previously cut into small pieces using a knife with a smooth blade. Add a pinch of salt and shape into patties.
 Assemble the sandwich ‘to your liking’, add a few salt flakes, a drizzle of olive oil, and the final touch…a tomato from Sorrento. 

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  1. Hi Karen! I just wanted to let you know that I couldn't help but nominate you for the "7 Links Project" because I love your blog! Thanks for bringing us such great information. Saluti da California! Barbara (http://theespressobreak.blogspot.com/2011/07/my-7-links-project.html)