Courtesy of Chef Lucais Syme of La Pentola.
ingredients
Kale Pesto
Boar Sausage
Peperonata
directions
In a food processor, combine blanched kale and garlic. Add pine nuts and pulse. Add half of the Parmesan and pulse.
With blade spinning slowly pour in oil, as the oil appears to no longer be integrated to the mixture stop and add the rest of the Parmesan to emulsify. Season to taste with salt.
Mix together all ingredients in Kitchen-Aid or by hand in bowl. Let sit in fridge overnight (wrapped).
Roll meat into 4” x 6” cylinders, ensuring meat is wrapped air tight with Saran wrap. Submerge meat in boiling water, letting it simmer for 45 minutes at roughly 64ºC.
Check temperature is 64ºC, then place into ice bath. Slice into rounds, and pan-fry to brown.
In a pan, slowly soften the onions and garlic without colour. Add tomato paste and cook slowly, stirring often. Add chopped basil. Add peppers and salt to taste.
Assembly: Slather ciabatta with pesto, top with Fontina cheese, peperonata and sausage. Enjoy!