Grilled Chicories With Nduja Vinaigrette
- 2.7 kg Radicchio, fresh
- 2 kg Belgian Endive, fresh
- 355 ml Gordon Signature Extra Virgin Olive Oil
- Trade East Salt, to taste
- Trade East Black Pepper, to taste
- 770 ml (Recipe) Nduja Vinaigrette
- 710 ml GFS Clear Canola Salad Oil
- 236 ml Rice Wine Vinegar
- 114 g Recipe: Nduja Sausage
- 57 g Markon Essentials Cleaned Shallots
- 114 g (Recipe) Nduja Sausage
- 181 g Trade East Paprika
- 2 Tbsp Trade East Smoked Paprika
- 2 Tbsp Trade East Crushed Red Pepper
- 2 Tbsp Trade East Ground Cayenne Red Pepper
- 2 tsp Trade East Ground White Pepper
- 907 g Pork Belly
- 454 g Prosciutto Ham
- 340 g Duck Fat Oil
- 57 g Roasted Garlic
- 170 g (Recipe) Baked Parmesan Croutons
- 1/2 tsp GFS Canola Oil Pan Coating Spray
- 340 g Parmesan Cheese, shredded
- 60 g Markon Italian Parsley
(Recipe) Nduja Vinaigrette
1. Place the canola oil, rice vinegar, nduja and shallots in a blender. Puree until smooth. Season to taste with sea salt.
2. Place in a nonreactive storage container. Cover and refrigerate until needed. Mix well before each use.
(Recipe) Nduja Sausage
1. Place the paprika, smoked paprika, crushed red pepper, cayenne and white pepper in a stainless steel mixing bowl. Mix together until blended.
2. Dice the pork belly and prosciutto into 1/4" pieces. Keep separate when chopping. In small batches, place the pork belly in a food processor fitted with a metal chopping blade. Pulse chop into coarse granular pieces. Place in a chilled electric stainless steel mixing bowl fitted with a paddle attachment. Place the prosciutto in the food processor. Pulse chop into coarse granular pieces. Add to the electric mixing bowl with the pork belly. Add the duck fat, garlic and seasoning mixture.
3. Mix on the lowest speed until blended. Do not over mix. The pork belly and prosciutto should be in small granular pieces small enough to be spreadable. Place in a nonreactive storage container. Refrigerate for 24 hours.
(Recipe) Baked Parmesan Croutons
1. Lightly spray two parchment lined sheet pans with pan spray.
2. Spread 170 g of shredded parmesan on pan liner in a thin even layer.
3. Bake in a 177°C degree convection oven until cheese is evenly browned.
4. Allow pan to sit at room temperature. Invert pan over a large cutting board. Cheese should fall from pan in one large sheet. Dislodge any stuck portions with a small metal spatula.
5. Break into desired size pieces or croutons.
6. Store in an airtight container between parchment paper layers at room temperature until needed.
Slice the radicchio into 28 g wedges with core attached. Slice the Belgian endive into quarters. Place in separate storage containers. Cover and refrigerate until needed.
To Prepare A la Carte
1. Brush 113 g of radicchio and 85 g of Belgian endive with 1 tbsp. of olive oil. Season to taste with salt and pepper. Place sliced side down on a heated char grill. Cook until just warmed through or to desired doneness.
2. Shingle the radicchio on a warmed serving plate. Shingle the Belgian endive on top of the radicchio. Ladle 32 ml of nduja vinaigrette on top of the chicories. Place 7 g of parmesan crisp (3-4 pieces) on top of the chicories. Place 3 parsley sprigs on top of the chicories.