In a recent workshop we revisited our Rib Eye in Three Services. In this evolution, we took a portion of the rib eye’s eye and wrapped it in pepperoni. We did not use transglutaminase to bond the pepperoni in place. We shingled the pepperoni into a mat that we wrapped around the miniature loin. We wrapped and torqued the pepperoni in place with plastic wrap. We started at one end of the wrapped rib eye and removed the plastic wrap, as if we were unwrapping a burrito. This allowed us to tie the pepperoni in place in finger-width intervals. After the loin was trussed, we slow cooked it in a combi oven for one and a half hours at 55°C. We removed the meat from the oven and deep-fried it for about 30 seconds to crisp up the pepperoni. We were able to remove the ties and slice the meat into pepperoni-wrapped meat medallions. We presented the pepperoni rib eyes with morel mushrooms braised in pressure-cooked beef sauce. The results were pepperoni-rific. I look forward to more explorations with pepperoni and rib eye, as well as taking trussed pepperoni to other cuts of meat, fish, and vegetables.
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