Pastrami Sandwich by Michelin chef Claudio Sadler with Lorenzo Sacchi 

Chef Claudio Sadler together with Lorenzo Sacchi, executive chef of the Circolino, a brand new upcoming restaurant in Monza, accompany us to the discovery of Pastrami Sandwich: a historic recipe that from Romania passing through New York has become a planetary gastronomic phenomenon. Long marinating and cooking, several steps and technical tools, for cosmopolitan recipe that enthusiasts can replicate in the homemade version with great satisfaction (Find the list of ingredients below).
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INGREDIENTI/INGREDIENTS
Salamoia/Brine:
Punta di petto di manzo/Beef brisket 6 kg
Pepe nero/Black pepper 4 g
Semi di senape/Mustard seeds 6 g
Semi di coriandolo/Coriander seeds 3 g
Acqua/Water 4,5 lt
Sale/Salt 300 g
Zucchero/Sugar 275 g
Zucchero di canna/Brown sugar 90 g
Miele/Honey 85 g
Aglio/Garlic 60 g
Peperoncino secco/Dry chilli 1,5 g
Pepe jamaica/Jamaica pepper 2,5 g
Cannella/Cinnamon 1 g
Chiodi di garofano/Clove 2,5 g
Zenzero in polvere/Ginger powder 3 g
Anice stellato/Star anise 3
Salnitro/Potassium nitrate 0,5 g per litro/per liter
Marinata/Marinate:
Semi di coriandolo/Coriander seeds 45 g
Semi di senape/Mustard seeds 42 gr s
Pepe nero/Balck pepper 65 g
Semi di finocchio/Fennel seeds 25 g
Paprika affumicata/Smoked paprika 20 g
Senape/Mustard q.b./to taste
Maionese/Mayonnaise:
Tuorlo d’uovo pastorizzato/pasteurized egg yolk 50 g
Sale/Salt 1 g
Aceto di mele/Apple cider vinegar 15 g
Succo di limone/Lime juice 3 g
Senape/Mustard 4 g
Olio girasole/Sunflower oil 160 g
Olio EVC/EVO oil 40 g
Maionese di rafano/Horseradish mayonnaise
Maionese/Mayonnaise 200 g
Yogurt 50 g
Rafano/Horseradish 17 g
Cetriolini tritati/chopped gherkins 30 g
Albume uovo sodo tritato/chopped hard-boiled egg white 30 g
Cipollotto finemente tritato/Fnely chopped spring onion 8 g
Senape in grani/Mustard in grains 12 g
Succo di limone/Lemon juice 5 g
Scorza di limone/Lemon zest 5 gr s
Erba cipollina, prezzemolo, cerfoglio,
Sale pepe/Chopped chives, parsley, chervil
Salt and pepper qb/To taste
Choucroute di finocchio/Fennel choucrote:
Finocchio/Fennel 1,1 kg
Verza/Savoy cabbage1,1 kg
Sale/Salt 45 g
Ginepro/Juniper 10 g
Cumino/Cumin 10 g
Semi di finocchio/Fennel seeds 10 g
Cetrioli sott’aceto/Pickled cucumbers:
Mini cetrioli/Mini cucumbers 7 m
Aceto di mele/Apple cider vinegar 80 g
Olio di girasole infusionato con 8 gr di semi di finocchio/Sunflower oil infused with 8 gr of fennel seeds 80ml
Rametto di finocchietto/Sprig fennel 1
Sale/Salt qb/To taste
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