Cuscino on Mediterranean baguette
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with grate, plancha
Ingredients
• 4 cushions
• a few sprigs of rosemary
• a few sprigs of thyme
• 1 baguette
• 400 ml olive oil
• 100 g pickled light and
dark olives
• 100 g dried tomatoes
• 2 bowls of cherry tomatoes
• 2 bunches of rocket
• 1 jar of capers
• 1 red onion, finely chopped
Cut into strips
• 1 glass of olive tapenade
• 1 bunch of basil
• Sugar
• Salt
• Pepper
Cuscino from shoulder of pork
I had never heard that before, when Fabian Beck told me he would like to prepare a cuscino for the FIRE&FOOD readers. What is a cuscino? A term from the Italian for a pillow. He explained to me that it is a piece of pork shoulder. In Swabia and Franconia, where Fabian comes from, it is a piece of pork shoulder. There you find the cuscino directly on the shoulder blade. When cut, it looks like a steak. A tender, quick-grilled piece with a nutty note, something delicate from the Swabian-Halle pork.
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preparation
➊ Season the meat with salt and pepper and grill it on the grill or plancha. Place the rosemary and thyme sprigs on the grill, place the meat on top and let it cook until the core temperature reaches approx. 58 °C.
➋ Cut the baguette in half and brush the cut sides with olive oil. Roast on the grill until nice and brown. Then brush with a little olive tapenade.
➌ In the meantime, halve the tomatoes, wash the rocket and put them in a bowl with all the other ingredients. Season with a little salt, pepper and sugar. Finally, finely chop the basil and add it to the bowl. Mix well and spread over the baguette. Thinly slice the cuscino and spread on top.
Recipe by Fabian Beck
Fabian Beck is a trained master chef. Today he runs the kitchen at the König-Ludwig-Haus Würzburg. Grilling is his great passion. He regularly competes in championships with his team "Smoking Cowboys" and has won the title of "Franconian Grill Master" among others. His book "Ceramic Grilling in Perfection" was published in October 2017. When it comes to grilled food, the Rieden native places particular emphasis on quality and regionality.
Recipe from FIRE&FOOD issue 02/2018
