Nick Stellino revels in his love of good food and infuses each new book with the kind of zest for living that has become the hallmark of his television shows and personal appearances. This collection is no exception, with more than one hundred recipes celebrating the quintessential Italian comfort foods that have such enduring and universal appeal.
When I came to the States, I fell in a big way for hamburgers. Experimenting with leftovers from my refrigerator, I ended up with this version of the all-American sandwich.
4 hamburger buns, or soft Kaiser or onion rolls, sliced open
1 clove garlic, peeled
4 thin slices sweet onion
4 ounces provolone cheese, sliced
4 thin slices fresh tomato
Preheat the broiler.
Process the pepperoni in the food processor until finely minced. Combine the pepperoni, sausage, lamb, veal, egg yolks, bread crumbs, and Romano. Do not over-mix. With clean hands, loosely form 4 hamburger patties, 1/4- inch thick.
Place on a broiler pan and broil for 4 to 5 minutes per side, until cooked through.
Toast the buns or rolls lightly, and rub the toasted interiors gently with the garlic.
Place a slice of onion on the bottom half of each bun or roll. Top each with a burger, and top each burger with a quarter of the provolone and a slice of tomato.
Chef's Tip:
These are moist burgers with a kick. If you can't find spicy sausage, use sweet and add 1/4 to 1/2 teaspoon red pepper flakes when combining the meats.
