For the buns
500 g type 0 flour
250 g water
4 g brewer’s yeast
2.5 g malt
12 g salt
25 g sugar
1 egg
75 g softened butter (at room temperature)
For the filling
2 artichokes
5 slices Speck Alto Adige PGI
1 egg
Mayonnaise
1 tsp. whole grain mustard
Zest of 1 lemon
1 hamburger
Parmesan flakes
Radicchio lettuce
Olive oil
Salt
Pepper
White wine vinegar
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Preparation
To make the buns, place the flour and water in a bowl (set 1 glass of water aside) and leave to rest for 30 minutes. This procedure is known as the autolyse method, and leads to a softer, smoother bread. You can use a food processor for the following steps, but if you knead by hand it is easier to determine when the ingredients are well-blended before adding to the mixture.
Dissolve the yeast, malt and salt in the remaining water, leave to rest for 30 minutes and add to the flour and water mixture. Add the sugar, the beaten egg, and the butter, in two stages. Leave to rest for 40 minutes. Divide the dough into small balls, space them out on a baking tray and proof for another 20 minutes. Beat the egg yolk with a little milk and brush the buns. Place in the oven, preheated to 200°C, and bake for 15 minutes.
In the meantime, slice the artichokes finely and place in a bowl of water and vinegar to keep them from turning brown. Drain and dry.
Boil the egg in boiling water for 4 minutes, cool under running water and peel. Place the mustard, oil, salt, pepper, egg and a drop of vinegar in a bowl and blend until creamy. Dress the artichokes with this emulsion.
Fry the hamburgers to taste in a preheated frying pan with a drop of oil.
Season the mayonnaise with the lemon zest and mustard.
Wash and slice the radicchio, drizzle with oil and salt and roast in the oven for 4 minutes. Slice the buns in half and, if desired, toast slightly in the frying pan for a crispier crunch. Spread with mustard mayonnaise followed by the dressed artichokes, burger, parmesan flakes, cooked radicchio, Speck Alto Adige PGI, and close with the top half of the bun.
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