Luca Marchini's recipe: Hamburger di Cotechino Modenese
Ingredients for 4 people
For the bread
- 1 kaiser pear
- 100 g butter
- 40 g sugar
- 250 g flour
- 50 g sourdough or 12 g brewer's yeast
- 40 ml milk
- 2 eggs
- 8 g salt
For the green sauce
- 2 anchovies
- 20 small capers
- 1 hard-boiled egg
- Parsley
- Extra virgin olive oil
- Salt
- White wine vinegar
- ¼ crushed garlic
For the horseradish sauce
- Half a horseradish root
- Half a pint of milk
- Salt
- Sugar
- White wine vinegar
- 1 cotechino cooked in the classic way
Procedure
For the bread
Mix all the ingredients, leaving the salt for last, knead well and let rise for a couple of hours. Form rolls to which will be added some cold cubes of pears caramelized in a pan with 25 g butter and 20 g sugar. Raise and bake at 180°C.
For the salsa verde
Finely chop all the elements individually, combine and season with oil, salt, white wine vinegar and let stand for at least a couple of hours.
For the horseradish sauce
Grate the horseradish into the milk, add the sugar and bring to a boil. Reduce it and blend in a blender, adding a little salt and more sugar if necessary. It should be creamy, though not perfectly smooth.
Dish composition
Cut the bread in two horizontally, spread the green sauce on the base and the horseradish sauce on top. In the middle lay a thin slice of hot cotechino. Close and wrap in a paper towel as if it were the filling of a tortellini.
