Bread rolls with marinated beef, Grana Padano and Radicchio
10 min + 12 h
Chef Danilo Angé
6 small whole-wheat bread rolls (25 g each) 100 g beef rump 8 g brown sugar 8 g salt 1 small bunch of herbs (rosemary thyme sage) 40 g Grana Padano over 16 months 200 g radicchio Apple vinegar 2 tbsp. extra-virgin olive oil Salt & pepper.
Rub the meat well with the sugar, salt and chopped herbs. Wrap in cling film and leave to marinate for 12 hours. Remove the meat from the marinade, rinse quickly and dry with kitchen paper.
Slice the radicchio and season with a pinch of salt, pepper, olive oil and a few drops of vinegar.
Cut the little rolls in half, arrange on a baking sheet and sprinkle with the thinly sliced Grana Padano. Bake for 4 minutes at 180 ° C oven. Fill each roll with thinly sliced meat and radicchio.