Ingredients
- 400 g Bra sausage
- 150 g shelled pistachios
- 50 g soncino
- 3 striped turnips (yellow, red, white)
- 2 egg yolks
- 1 cooked beetroot
- White wine vinegar
- vegetable broth
- extra virgin olive oil
- lemon
- sunflower oil
- mustard
- salt
Peel beetroot and cut into small pieces. Then blend it with 120 g of water, 2 tablespoons of vinegar and a pinch of salt. You will get a fluid cream.
Wash and dry the turnips, cut them into thin slices with the mandolin and put them in a bowl with water and ice for 10-15 minutes.
Brown them then in a pan with a drizzle of oil, then add a splash of water and a pinch of salt and let them simmer until all the liquid has dried: a few minutes will suffice.
Cut the sausage into chunks, if you want, eliminating the thin casing that you can eat anyway
Prepare a mayonnaise by blending 2 egg yolks with 1 teaspoon of mustard and then with 150 g of sunflower oil poured slowly and 1 teaspoon of lemon juice.
Toasted the pistachios in a pan and blend them while still hot with 125 g of seed oil and a pinch of salt.
Season the soncino with oil and salt, arrange the turnips and sausage on top, season with a drizzle of extra virgin olive oil and serve with the beetroot cream, mayonnaise and pistachio pesto.
To know: Bra sausage is a specialty of the Piedmontese town of the same name, once prepared exclusively with beef, for the needs of the Jewish community of the municipality of Cherasco, who bought supplies from the market of Bra. Today, a small percentage of pork belly is added to the beef. It is excellent both raw and cooked, especially grilled.
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