Culinary Creations

8 Culinary Creations SPICY ITALIAN SAUSAGE DYNAMITE ROLL ROTOLO DI DYNAMITE CON SALSICCIA PICANTE ITALIANO From The Kitchen Of The Grams Family with Porcini ge Dynamite Roll usa icy t ian Sa I al Asparagus , Green Sp shroom Risotto , Pickled omato with a drizzle , Mu Olives , Fresh & Sundried T of Tomato Wasabi Aioli & Balsamic Reduction , lavours . nce the f ved warm to enha ser You ’ ll need a bamboo rolling matt , sharp knife & small zip lock bag or piping bag . INGREDIENTS • Schneiders Hot Italian Sausage Meat • Japanese Nori Sheets • Risotto, Porcini Mushrooms (any leftover Risotto or your favorite recipe) • Pickled Asparagus • Green Olives • Tomato, Fresh • Tomato, Sundried • Mayonnaise • Tomato Paste • Wasabi Powder • Balsamic Reduction (optional) • Soya sauce with wasabi (optional) • Parmesan Cheese, shredded, fresh DIRECTIONS STEP 1 1. Gather ingredients. 2. Use 1 or two asparagus spears / roll, depending on size, keep them whole, use thinnest available. 3. Use largest kalamatas or queen olives, sliced, two or three/roll. 4. Dice a f resh tomato, remove the seeds, keep the meat. 5. Soften sun dried tomatoes if dry, slice to about 1/8 – 1/4 inch, likely 1 f ilet / roll. 6. Add Wasabi Powder about ¼ -½ tsp & Tomato Paste/ about a tsp / fluid oz of mayo, or to taste. You’ll need 2 or 3 fl oz in total. This will go into a baggy or small piping bag to drizzle over the top of the roll. 7. Have all ingredients prepared and at hand to make the roll as soon as the risotto and sausage are prepared / warmed to taste. Steps 2 and 3. This item is best served and consumed warm. STEP 2 Porcini Mushroom Risotto: I made the Porcini Mushroom Risotto from scratch utilizing ingredients on hand, Olive Oil, Butter, White Wine, f resh Garlic, f resh Shallots, dried Porcini Mushrooms (soaked and softened), Homemade Chicken Stock (premade will suffice), f resh shredded Parmesan cheese. Any Risotto would work, f resh or leftover. In this instance I used fresh and kept it warm, the consistency should be moist not too runny but for sure moist. Use warm in step 4. STEP 3 Spicy Italian Sausage Meat: Depending on how many rolls you intend to produce, you’ll need about 6-8 oz of thawed sausage meat / roll. 1. Using the Nori Sheet as a guide, f irst form a ball with the meat and flatten it like an elongated burger patty. 2. Place the meat onto a piece of plastic f ilm (saran wrap), cover with a second piece placed over top. Square the edges as much as possible. 3. Using a rol l ing pin shape sausage meat to the approximate 2/3’s the size of the nori sheet, it’ll end up ¼ inch to ½ inch thick, give or take. Slightly wider at width than the Nori Sheet width wise.