Gastronomixs

Smoked knuckle rolls

Creation by Sidney Schutte, Librije's Zusje** - Waldorf Astoria Hotel, Amsterdam, the Netherlands.

Smoked knuckle rolls

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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.

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