Smoked knuckle rolls
Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.
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Ingredients
|
600 |
g |
knuckle |
|
400 |
g |
beef fat |
|
|
|
Lardo di Colonnata |
|
Per kg of meat: |
|
|
|
16 |
g |
salt |
|
6 |
g |
piment d’Espelette, lightly smoked |
|
8 |
g |
ground black pepper |
|
75 |
g |
onion, finely chopped |
Preparation method
- Freeze the Lardo di Colonnata.
- Remove the membranes from the knuckle and push through the mincer (4mm plate) together with the fat.
- Add the spices to the mixture.
- Roll the mixture into sausages 12cm in length and with a 4cm diameter.
- Place in the refrigerator for two hours.
- Cut the lardo into thin slices 2mm thick and trim into squares measuring 10cm by 10cm.
- Wrap each sausage in a lardo square and shape to form a neat roll.
Serving suggestions
- Delicious with a conical cabbage salad and mustard dressing.
- As a composition with potato, red cabbage, parsley root, carrot, and spinach components.