Torrisi’s fresh pepperoni, steamed egg yolk, mint

1.For fresh pepperoni, blend ‘nduja, sambal oelek, garlic, wine and food colouring in a food processor to combine, then refrigerate to chill. Meanwhile, combine pork and spices and refrigerate for 3 hours (keep chilled until required). Mince pork mixture in a mincer on a medium-coarse setting (see note). Transfer to a chilled bowl in an electric mixer fitted with a paddle attachment, add ‘nduja mixture, 2 tsp sea salt flakes and 50ml water and mix on high speed until wet and sticky. Divide into 4, place onto double sheets of plastic wrap and wrap each tightly to form 4cm-thick, 15cm-long sausages. Twist and tie ends to seal securely, then refrigerate until well chilled and firm (1 hour). Meanwhile, bring a large saucepan of water barely to the simmer (57C) over very low heat, add pepperoni in 2 batches and cook, turning occasionally, until just cooked through and internal temperature reaches 57C on a meat thermometer (10-20 minutes). Drain, cool slightly, then refrigerate until chilled (1 hour). Remove plastic wrap, cut eight 4cm-thick slices (you will have some pepperoni left over) and refrigerate until required. Remaining pepperoni will keep refrigerated for 2 weeks.

2.Heat butter, garlic and thyme in a frying pan over medium-high heat until thyme pops (1-2 minutes). Add breadcrumbs, season to taste and stir occasionally until golden (5 minutes). Spread on absorbent paper to cool.

3.Preheat a char-grill pan over high heat. Char-grill pepperoni slices, turning once, until warmed through (1 minute each side).

4.Meanwhile, steam yolks in small oiled dishes (to fit a single yolk snugly) placed in a steamer over a saucepan of simmering water until just warm (1-2 minutes).

5.Combine pea shoots, asparagus and mint in a bowl with lemon juice, season to taste. Divide among plates, add a slice of pepperoni, top with a warmed yolk, scatter with breadcrumbs and serve.