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.

Ingredients
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

Directions
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. 

Villa Assunta Ristorante & Cantine

Via Capo di Gaudio

Mirabella Eclano (Av)

0825 476169