Recipes

Recipe created by @reliablesugo

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Lamb scottadito, a pork and fennel sausage coil and juicy beef and pork burgers, all brought together with a punchy salsa verde. An Italian-style feast for your next backyard barbecue.

Step 1

Boil the eggs. Cook 2 eggs for 10 minutes, cool them in cold water, peel and keep only the yolks.

Step 2

Soak the bread. Tear the bread into a small bowl, pour over the vinegar and leave for 5 minutes. Squeeze out most of the vinegar, keeping the excess.

Step 3

Make the salsa verde. Put the garlic, anchovies and capers in the food processor and pulse until finely chopped. Add the parsley (make sure it's dry), the squeezed bread and the egg yolks, then pulse in short bursts, scraping down the sides, until finely chopped but not a purée. With the motor off, add the olive oil and pulse just 2 or 3 times to bring it together. Stir in the chilli if using. Taste and adjust with the reserved vinegar and a little salt (the anchovies are salty). Cover and rest for at least 1 hour.

Step 4

Marinate the lamb. Toss the cutlets with the garlic, rosemary, lemon zest, olive oil and pepper. Hold off on the salt for now. Leave them at room temperature for 30 minutes.

Step 5

Shape the burgers. Gently mix the beef and pork mince together until just combined, without overworking. Form into 6 patties slightly wider than the buns, with a thumb dimple in the centre. Don't salt them yet. Chill until needed.

Step 6

Skewer the sausage coil. Push the two skewers through the coil in a cross so it flips as one piece and holds its shape.

Step 7

Preheat the grill. Turn all burners to high with the lid down for 15 minutes, until the bars are smoking hot. Scrape and oil the bars.

Step 8

Grill the lamb. Season the cutlets with half the salt flakes. Stand them fat-edge-down for a minute to render, then lay them flat on high heat. Cook for 3 minutes without moving them, flip, then cook for 2-2½ minutes more for medium-rare (about 55°C inside).

Step 9

Serve the scottadito. Rest the cutlets for 1 minute, finish with the remaining salt flakes and the lemon wedges, and eat straight away with your hands.

Step 10

Grill the sausage. Turn the burners down to medium. Lay the skewered coil on the grill, close the lid and cook for 9 minutes.

Step 11

Flip the coil and start the burgers. Flip the coil and cook until it reaches 71°C in the thickest part. Meanwhile, salt the patties and put them on the hottest section of the grill for 4-5 minutes.

Step 12

Flip the burgers and add the provolone. Flip the patties and cook for 2 minutes, then top each with a slice of provolone and close the lid for 2-3 minutes, until the cheese melts and the patties reach 71°C inside. With the pork in the mix, they need to be cooked through rather than pink. Toast the cut sides of the buns on the grill for the last minute.

Step 13

Rest the sausage. Take the coil off the grill and rest it for 5 minutes, then remove the skewers and cut it into lengths.

Step 14

Assemble the burgers. Build each one in this order: bottom bun, a good spoon of salsa verde, patty with provolone, a handful of rocket, more salsa verde, then the top bun.

Step 15

Serve. Bring everything to the table on a chopping board for your hungry guests, and now it's time to mangiare!

Tips and Tricks for Using Your BBQ & Burger Set

• Line the burger press with baking paper. Use a sheet top and bottom so the sticky beef and pork mix releases cleanly.
• Weigh the mince into 6 even portions. About 125g each, so the patties cook evenly.
• Flip the burgers only once with the turner. Never press down on them, or you'll squeeze out the juices.
• Grip the sausage coil by the skewers with the tongs. Holding the skewers rather than the casing stops it from splitting.
• Hand wash only. Never rest the tools on the hot grill, as the acacia handles can scorch and crack.