The My Selection hamburger line created by Joe Bastianich for Mc Donald's has reached its third edition with two new recipes and a great confirmation. The best seller My Selection BBQ is confirmed for the third year without changing the recipe: 100% bovine from Italian farms, sauce based on Red Onion of Tropea Calabria PGI and Balsamic Vinegar of Modena PGI, with seasoned gouda cheese, coleslaw sauce, crispy bacon and salad.
Brand new instead My Selection Chicken Pepper with 100% Italian breaded chicken breast, Pecorino Toscano DOP, salad, tomato, three pepper sauce and bread with sesame seeds and My Selection Asiago DOP & Bacon with burgers of 100% beef from Italian farms, Asiago DOP, salad, crispy bacon, caramelized onion sauce, Caesar sauce and bread with sesame and poppy seeds.
They are already in 600 Mc Donald's restaurants, but we could not miss the opportunity to elbow the crowd that gathered today at the Base in Milan to try them together with Bastianich, just like in advertising. And even if we ate it comfortably seated at a table while Joe tasted them running between a photo and an interview, we can confirm his visceral love for hamburgers. That when he was a child, it was his parents' prize to tell him that he had done well, but also the perfect food to feel a bit more American and shorten distances with others.
Here's how he told us about his two new recipes of the project thanks to which McDonald's will buy 300 tons of PDO and PGI ingredients this year.
In the recipes of the new My Selection we have Asiago DOP and Pecorino Toscano DOP, why did you choose these cheeses?
"Tuscan pecorino because it is pleasantly savory, Asiago because it is sweeter, softer. Both are creamy, dark and ideal for filling a sandwich, but have very different characteristics .
How did they influence the choice of the other ingredients?
«In reality for me the basis from which to start is always the meat. Then come the cheeses, sauces and other ingredients such as bacon .
Inspired by our new American magazine, we have imagined the perfect match between hamburger and wine, but now we want to know your expert opinion (Joe Bastianich produces wines in Friuli Venezia Giulia).
"The combination of wine and hamburger is something already very loved and explored in America. There cheeseburger and cabernet is a great classic. But I recommend choosing it based on the meat. With a beef burger like the one we are eating now, I suggest a Rosso di Montalcino. With chicken, on the other hand, a good white wine like my Vespa Bianco from Cantine Bastianich .
Self? Yes, but we trust!
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