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| photo: Nico Boccia |
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
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.
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.
Via Capo di Gaudio
Mirabella Eclano (Av)
0825 476169
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