Restaurant "Roscioli" - Rome
The company Roscioli, a historic bakery, delicatessen, restaurant, coffee and cocktail bar in Rome, is run by Alessandro Roscioli, together with his brother, Pierluigi.
A dynamic hard worker, Alessandro has always been in touch with the family business: today, as he did years ago, he co-ordinates and spearheads the Roscioli brand. In more than 20 years of activity, it has created a delicatessen with a kitchen, a cafe, a pastry shop and a cocktail bar, along with tasting menus and cooking classes for people at large.
The care he shows for the product and for the quality of Italian artisanship applied to high gastronomy are the mainstays of his work.
Ingredients for 4 people
- 480 g Pork Shoulder “Spalla di San Secondo” (4 slices)
- 400 g buffalo mozzarella
- 4 slices of ham in brioche bread
- 60 g basil
- 120 g De Carlo semi-dried cherry tomatoes
- 10 g salt
- 15 g black pepper
- 120 g red wine jelly
- 200 ml De Carlo Extra-Virgin Olive Oil "L’Olio di Felice Garibaldi”
- 3 ice cubes
Liquidize the stalkless, washed basil, the De Carlo extra-virgin olive oil and the ice cubes. Cut the San Secondo pork shoulder to a thickness of about 3-4 mm. Cut the mozzarella into slices of at least 1 cm.
Heat the broiler grill and cook over intense flame as if they were a steak, but without drying it. Carefully roast a slice of pan brioche. When the shoulder is well grilled, place it on a chopping board and divide it into three chunks.
Begin to assemble the dish: put the toasted bread at the bottom, then the wine jelly, a slice of shoulder, a slice of mozzarella, the shoulder, and so on until the ingredients are used up. There will be a turret of about three layers of shoulder and mozzarella. Spread a generous spoonful of De Carlo tomatoes and basil sauce over each burger.