Pizza Base - Chef Recipe by Luca Ciano
"Keep it fresh, simple and especially seasonal." - By Luca Ciano
5 brown onions, peeled, diced finely
120 g black rice
1 L water
8 free range eggs, soft boiled, no shell
250 g veal mince
250 g beef mince
250 g pork mince
50 g seeded mustard
40 g fresh horseradish, grated (use a micro plane)
1 bunch parsley, finely chopped
1 free range egg
1 loaf day old bread, crusts removed
2 cloves garlic, crushed
200 g ghee or clarified butter
100 g cornichons
Extra virgin olive oil
Pre heat the oven to 160 degrees C. Line a ceramic terrine mould with silicone paper.
Cook onions in a fry pan, gently on a moderate heat, stirring occasionally until they are golden and taste sweet. Allow to cool.
Combine, rice and water in a saucepan and cook on a gentle simmer until tender; this may take up to 30 mins. Strain and allow to cool.
In a large mixing bowl combine all the mince, with the seeded mustard, horseradish, parsley, salt and bind it all with an egg. Mix well with the caramelised onions and the black rice.
Place a 1 inch layer on the base of the mould and a 1cm layer up the sides. Arrange the eggs gently into the form, and pack the rest of the farce on top and in between the eggs. It should be no more than 1 inch layer of farce on top of the eggs.
Cover with foil and cook in the oven for 45 mins. Take off the cover and continue to cook for another 15 mins so it has a chance to attain a bit of colour.
When cooked, allow to cool at room temp and then refrigerate.
Dice the loaf of bread to make the croutons into square pieces. In a large frypan gently heat the ghee with the garlic and add the bread. Toss carefully and frequently until golden brown. For the best result, take your time, the more you look after them the more delicious they are!
Portion the terrine once set into desired slices. Its best consumed at room temperature. Serve with the cornichons and garlic croutons.
Makes: 1 terrine
Credits: George Calombaris for Essential Eggs
Photo Credits: Sam Karanikos