Makes 6 burgers of approx. 6oz each
1 lb ground veal
1 lb ground pork
¼ lb pancetta, cut in very small cubes
½ onion, peeled and diced
6-7 dried tomatoes in oil, finely chopped
3 tbsp grated Parmesan
1 tbsp finely chopped fresh rosemary
3 tbsp breadcrumbs
12 slices camembert
6 small handfuls of arugula
6 hamburger buns
2 tbsp. mayonnaise
Salt and pepper
In a large mixing bowl, combine veal, pork, pancetta, onion, dried tomatoes, egg, parmesan, rosemary, and the breadcrumbs. Season with salt and pepper and let rest in the fridge for 2-4 hours.
Divide mixture in to 6 equal patties, return to the fridge for 30 minutes.
Heat your BBQ on high and grease the grill, brush the patties with olive oil and place on the grill for 5-6 minutes on each side.
When the patties are almost cooked, add the cheese to the top of each patty so that it melts slightly. At the same time grill the buns if you wish.
Place a patty between the bun topped with some arugula and a teaspoon of mayo!
Yield: 4 servings.
4 cups of water
1 tsp. salt
1 cup instant polenta
2 tbsp. butter
3/4 cup grated Parmesan cheese
Olive oil or vegetable oil, for shallow frying
Lightly grease a loaf pan. Set aside.
Bring the water and salt to a boil. While whisking, add the polenta flour a little at a time. (Whisking will help eliminate lumps). Reduce heat to medium low and cook polenta, stirring constantly until thickened and will mound on a spoon, about 5 minutes. Stir in the butter and parmesan cheese.
Pour the polenta in prepared loaf bread pan. Let cool until set.
Remove the polenta from the loaf pan. Cut polenta into French fry sticks, about 4-inches x ¼-inch. Makes about 40 polenta fries.
In a large non-stick skillet, add enough olive oil to come up 1-inch of the sides of the pan. Heat oil over medium heat. To check if oil is hot enough, add one polenta fry. If steady small bubbles surround the fry, the oil is hot enough. Fry polenta fries in batches, being careful not to over crowd the pan. Cook until light golden brown, about 4 to 5 minutes. Drain on paper towel to remove excess oil. Serve hot with Spicy Mayo Dip.
½ cup mayonnaise
1 tsp. cayenne pepper, or to taste
2 tsp. smoked paprika, hot or sweet
1 tbsp. chopped fresh chives
Salt and freshly ground pepper, to taste
In a small bowl, combine mayonnaise, cayenne, smoked paprika and chives. Season the dip with salt and pepper.