ADVERTISEMENT

Kale Pesto, Fontina, Peperonata and Boar Sausage on Ciabatta

Kale Pesto, Fontina, Peperonata and Boar Sausage on Ciabatta

Courtesy of Chef Lucais Syme of La Pentola.

ADVERTISEMENT

ingredients

Kale Pesto

3
bunches kale, blanched in salted water until soft (thicker part of stalk removed); lightly squeezed to remove excess water
1
clove garlic, blanched at least once
cup pine nuts
cup Parmesan, grated
½
cup olive oil
salt, to taste

Boar Sausage

4
lb(s) boar meat, ground
½
lb(s) boar back fat, ground
10
g salt
25
g sugar
20
g fennel seed
3
g coriander
3
g dried chili
10
g black pepper
60
mL red wine vinegar
2
cloves garlic, ground
1
cup ice

Peperonata

2
onions, thinly sliced
4
cloves garlic, thinly sliced
4
Tbsp tomato paste
6
peppers (use various colours for greatest effect), roasted, peeled and julienned
fresh basil
olive oil
salt
1
ciabatta bun
Fontina cheese
ADVERTISEMENT

directions

Step 1

In a food processor, combine blanched kale and garlic. Add pine nuts and pulse. Add half of the Parmesan and pulse.

Step 2

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.

Step 3

Mix together all ingredients in Kitchen-Aid or by hand in bowl. Let sit in fridge overnight (wrapped).

Step 4

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.

Step 5

Check temperature is 64ºC, then place into ice bath. Slice into rounds, and pan-fry to brown.

Step 6

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.

Step 7

Assembly: Slather ciabatta with pesto, top with Fontina cheese, peperonata and sausage. Enjoy!

Rate Recipe

My rating for Kale Pesto, Fontina, Peperonata and Boar Sausage on Ciabatta
ADVERTISEMENT