Name: Chianina burger with Chianti ketchup
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Ingredients: 4 Chianina striploin steaks (about 200gm each), finely chopped (see note); 2 golden shallots, finely chopped; For deep-frying: vegetable oil; 4 Desiree potatoes, cut into matchsticks; Milk panini; 10 gm dried yeast; 250 gm “00” flour, sieved; 20 gm caster sugar; 95 ml milk, at room temperature; 50 gm softened butter; For brushing: eggwash; 2 tsp sesame seeds; Chianti ketchup; 500 ml tomato passata; 200 ml red wine vinegar; 200 gm caster sugar; 150 ml Chianti, or another medium-bodied red wine

Chianina burger with Chianti ketchup

Australian Gourmet Traveller Italian recipe for Chianina burger with Chianti ketchup by Fratelli Paradiso restaurant in Sydney.

Serves 4

Prep

30M

Cook

1H 30M

Total

“This dish is dedicated to Dario Cecchini, the famed butcher of Chianti.”

Ingredients

4 Chianina striploin steaks (about 200gm each), finely chopped (see note)

2 golden shallots, finely chopped

For deep-frying: vegetable oil

4 Desiree potatoes, cut into matchsticks

Milk panini

10 gm dried yeast

250 gm “00” flour, sieved

20 gm caster sugar

95 ml milk, at room temperature

50 gm softened butter

For brushing: eggwash

2 tsp sesame seeds

Chianti ketchup

500 ml tomato passata

200 ml red wine vinegar

200 gm caster sugar

150 ml Chianti, or another medium-bodied red wine

Method

Main

1.For milk panini, combine yeast, 50gm flour and 60ml lukewarm water in the bowl of an electric mixer fitted with a dough hook, set aside until foamy (8-10 minutes). Add remaining flour, sugar, milk and 1 tsp fine sea salt, stir to combine, then, with mixer on medium speed, add butter a little at a time until incorporated and dough is smooth and elastic. Cover with plastic wrap and set aside until doubled in size (50 minutes-1 hour).

2.Meanwhile, for Chianti ketchup, combine ingredients in a saucepan over low-medium heat and bring to a simmer, stirring occasionally, until thick and rich (45 minutes-1 hour).

3.Preheat oven to 180C. Divide dough into 4 pieces, shape into ovals, place on baking trays lined with baking paper and set aside until doubled in size (45 minutes-1 hour). Brush with eggwash, scatter with sesame seeds, bake until golden and cooked through (20-25 minutes). Cool on a wire rack, halve horizontally and set aside.

4.Meanwhile, combine beef and shallot in a bowl, season to taste, then shape into 4 even-sized patties. Set aside until required.

5.Preheat oil in a deep-fryer or deep-sided frying pan to 120C. Fry potato in batches until just cooked through (2-3 minutes). Drain well, set aside to cool completely. Increase deep-fryer to 180C.

6.Heat a large frying pan over high heat, add patties and cook, turning once, until cooked to your liking (3-4 minutes each side for medium-rare). Set aside to rest, keep warm.

7.Deep-fry chips until golden and crisp (4-6 minutes), season to taste with sea salt and serve with patties, Chianti ketchup and panini.

Chianina beef is available from Isola Chianina Beef. If unavailable, substitute Angus beef.
This recipe is from the May 2010 issue of
.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Vanessa Austin