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Pastrami with Parma ham and sage

Pastrami on a crispy brick dough with Parma ham, served with sage mayonnaise and fried sage.

Ingredients

2units.itemsBrick pastry
Egg white
Parma ham

60gsage leaf
400mlGrape seed oil

180gsage oil
45gYogurt
40gEgg white
Salt

150gFlour
sage leaf
50gcorn grits
1Icing sugar
400mlButtermilk

Pastrami

Preparation

  1. Generously brush a sheet of brick dough with egg white and cover with Parma ham.
  2. Place a new sheet of brick dough on top and brush again with egg white.
  3. Cut out to the desired size.
  4. Bake the brick dough between two baking mats at 180°C in the oven for about 10 minutes.

  1. Blanch the sage.
  2. Cool down in ice water.
  3. Blend the sage at 70°C in the thermoblender with the grapeseed oil for about 4 minutes on high speed. Let cool.

  1. Put the egg white, yogurt, and sage oil in a measuring cup and blend into a smooth mayonnaise.
  2. Season with salt.

  1. Mix the flour, cornmeal, powdered sugar, and buttermilk into a smooth batter.
  2. Dip the sage leaf into the batter.
  3. Fry the sage leaf at approximately 175°C for about 3 minutes until nice and crispy.

  1. Finely chop the veal pastrami and mix with the sage mayonnaise.

  1. Top a Parma ham chip with the pastrami.
  2. Pipe some mayonnaise onto the pastrami.
  3. Top with another chip, place the fried sage on top, and decorate with some mayonnaise.