From Gigione in Pomigliano d'Arco is one tradition family – the family Cariulo – which has been handed down for five generations and which today unites one of the symbols of the American street food all'attenza choice of Italian meats of the highest quality, carried out personally by Luigi Cariulo, the father of this project. This is precisely from Gigione: a journey that starts in Butcher's shop, from deep knowledge of the raw material, up tohamburger joint, where it is possible to savor the meat in all its glory, through the innovative combinations of gourmet sandwiches. To be enjoyed also thanks to home delivery.

#OggiDelivery: Black-no

NERA-NO is a special sandwich inspired by one of the most famous dishes of the Campania tradition. There zucchini (and its thallus) is the protagonist together with the meat and is present in 3 different eco-types, all deriving from a small cultivation in theagro nocerino-sarnese (Montoro Erbe by Dario Montoro): yellow "baby" with the largest flower of the fruit, light round of Nice and San Pasquale.

The chef Gennaro Cariulo he says it this way: "The goal is to create a sandwich that recalls the idea of ​​the recipe for the most famous pasta dish in Campania, the Nerano, whose basic ingredients are zucchini, a blend of cheeses, butter and basil, but with digressions. In this case, we put the "vegetable" at the center, working it as little as possible to preserve the consistencies and therefore the difference between the eco-types. Me too'caloric intake it is very low because the fat is reduced to a minimum and the frying is done quickly, without giving up the gluttony, the main mantra for a sandwich. Butter is eliminated, replaced by vegetable fats, and two types of basil are used ("Thai" very fragrant and "Red" with balsamic notes). The cheese blend does not keep the courgettes, but becomes a sauce that acts as a binder. Each variety, according to its characteristics, is cooked in order to make the most of it. They are applied four types of processing: siphon frying and marinating for San Pasquale, raw vacuum marinating for yellow baby, cream for Nizza rotunda and Josper grill for thalli.

Ingredients for 1 sandwich

1 100 g "Da Gigione" sandwich made with 0 Italian stone-ground flour, lightly matured 24 hours
1 “Da Gigione” hamburger 100% IGP Marchigiana breed veal 170 g without salt, additives and added colorings

Zucchini

2 baby courgettes with flower
2 "round" courgettes
2 San Pasquale courgettes
1 thallus of courgettes

For the marinade of San Pasquale courgettes and yellow baby and the dish

Thai and Red Basil
Extra virgin olive oil to taste
40 g of raspberry vinegar
1 clove of garlic
Salt to taste.
Black pepper to taste

For the Nice round courgette cream

150 g of round Nice courgettes
50 g of boiling water
50 g of parmesan
extra virgin olive oil to taste
Salt to taste.
pepper as needed.

For the cheese sauce

50 g of goat cream
100 g of Noble milk
75 g of Provolone del Monaco Dop
75 g of “Scorzanera” Parmigiano Reggiano

Method

Zucchini

Cut the yellow baby courgettes in half, coarsely round the courgettes, 3.5 mm San Pasquale slices and the thalli in half.

Cooking and marinades

Vacuum condition the yellow baby courgettes with oil, salt, pepper and basil and keep in the fridge.
Fry San Pasquale courgettes in peanut oil at 170 degrees very quickly.
Insert a filler into the siphon and add extra virgin olive oil, salt, pepper, basil, garlic and raspberry vinegar. Marinate for an hour.
Roast the courgette talli raw on the lower grill of the Josper embers (alternatively barbecue or fire grill) at a temperature of 250 degrees and season with extra virgin olive oil, salt and pepper.

For the Nice round courgette cream

Combine all the ingredients in a food processor and mix for 5 minutes at medium speed.

For the cheese sauce

Combine all the ingredients in a food processor and mix for 15 minutes at medium speed.

For the composition

Grill the hamburger in the Josper grill (alternatively barbecue or fire grill) for 4 minutes. Heat the bread on both sides in the same oven. Cut the sandwich in half and place it on the plate so that you can see it cooking in the blood. Compose with all the ingredients at room temperature.

In combination, the chef recommends: Campania Fiano PGI – "Oi Nì" vintage 2012 – Tenuta Scuotto

Other Recipes you can read:

• enjoy the charm of the Neapolitan culinary tradition – Italian ..

  This is a recipe that will make you travel back in time, reliving the culinary traditions of times gone by. ..

• Cheese and pepper pasta with black truffle: Umbrian innovation – ..

  Cacio e pepe pasta with black truffle represents an incredible fusion of tradition and culinary refinement. This delicious and enveloping dish offers a taste experience...

• Casatiello: grandmother’s recipe that you never forget – Italian cuisine ..

  The casatiello it's a rustic cake typical of Campania which is generally prepared during the Easter period along with other typical local recipes. Let's discover the tradition and ..