{"id":30025,"date":"2019-07-08T10:08:46","date_gmt":"2019-07-08T08:08:46","guid":{"rendered":"https:\/\/www.luxury-estate-magazine.com\/?p=30025\/"},"modified":"2024-03-14T16:53:57","modified_gmt":"2024-03-14T15:53:57","slug":"the-burger-nustrale-guests-signature-recipes","status":"publish","type":"post","link":"https:\/\/www.luxury-estate-magazine.com\/en\/the-burger-nustrale-guests-signature-recipes\/","title":{"rendered":"The Burger Nustrale, one of the Guest\u2019s signature recipes"},"content":{"rendered":"<h2>Always in the search of good products, the Guest was founded in Porto-Vecchio with the desire to share, welcome and make its customers feel right at home. Discover the secrets of the making of the Burger Nustrale, one of the Guest\u2019s signature recipes.<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2019\/07\/Luxury-Estate-le-Guest-01.jpg\"><\/p>\n<h5>Serves 4:<\/h5>\n<h6>The buns<\/h6>\n<ul>\n<li>4 burger buns fresh from the bakery<\/li>\n<\/ul>\n<h6>Ratatouille<\/h6>\n<ul>\n<li>2 courgettes<\/li>\n<li>\u00bc of a red pepper &#8211; \u00bc of a yellow pepper &#8211; \u00bc of a green pepper<\/li>\n<li>1 aubergine<\/li>\n<li>2 ripe beef tomatoes<\/li>\n<li>Seasoning: thyme, garlic, olive oil, salt, pepper and Corsican herbs<\/li>\n<\/ul>\n<p>Dice the vegetables individually, place the tomatoes to one side and fry the remaining vegetables together in a pan with a dash of olive oil, garlic, thyme, salt and pepper.<br \/> Mix the cooked vegetables together and add the tomatoes. Put the ratatouille to one side and allow to cool for 2 hours.<\/p>\n<h6>Slow-cooked lamb<\/h6>\n<ul>\n<li>1 shoulder of lamb<\/li>\n<li>8 slices of pancetta<\/li>\n<li>Corsican tomme cheese<\/li>\n<li>1 carrot, 1 shallot<\/li>\n<li>Seasoning: thyme, garlic, salt, pepper<\/li>\n<li>Rocket<\/li>\n<\/ul>\n<p>Heat the oven to 12O\u00b0. Thinly slice the carrot and shallot.<br \/> Cover the bottom of a roasting tray with the sliced vegetables, add a clove of garlic and the thyme. Lightly season the shoulder of lamb with salt and pepper and place it on the vegetables. Cover with a lid or tin foil and cook for 4 hours at 120\u00b0.<br \/> <strong>Cooking tip:<\/strong> once cooked, allow the lamb to cool so that it is easier to shred. Cut the Corsican tomme cheese into large cubes and the pancetta into thin slices.<br \/> Shape the shredded lamb into balls of approximately 90g per person. Insert pieces of the Corsican tomme cheese into each ball. Chill in the fridge.<\/p>\n<h6>Assembly<\/h6>\n<p>Reheat the ratatouille in a saucepan. Fry the lamb steaks on both sides in a frying pan over a high heat with a dash of olive oil so their surfaces become slightly crispy. Then add the pancetta to the frying pan until golden. Assemble the burgers!<\/p>\n<h6>Recommended drink<\/h6>\n<p>Corsican red wine<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2019\/07\/Luxury-Estate-le-Guest-02.jpg\"><\/p>\n<div class=\"adresse\">\n<h3>RESTAURANT DE BURGERS<\/h3>\n<p><a href=\" _builder_version=\">3.0.106<\/a>Salon de th\u00e9<br \/>\nlieu dit campiccicoli<br \/>\n20137 porto vecchio<br \/>\n04 95 70 37 39<br \/>\nService en continu &#8211; livraison &#8211; \u00e0 emporter\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Always in the search of good products, the Guest was founded in Porto-Vecchio with the desire to share, welcome and make its customers feel right at home. Discover the secrets of the making of the Burger Nustrale, one of the Guest\u2019s signature recipes. Serves 4: The buns 4 burger buns fresh from the bakery Ratatouille 2 courgettes \u00bc of a&hellip;<\/p>\n","protected":false},"author":3,"featured_media":31504,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52],"tags":[],"coauthors":[15],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Burger Nustrale, one of the Guest\u2019s signature recipes<\/title>\n<meta name=\"description\" content=\"Always in the search of good products, the Guest was founded in Porto-Vecchio with the desire to share, welcome and make its customers feel right at home. Discover the secrets of the making of the Burger Nustrale, one of the Guest\u2019s signature recipes.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.luxury-estate-magazine.com\/en\/the-burger-nustrale-guests-signature-recipes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"G\u00e2teau de Brocciu aux Pomelos et \u00e0 la Nepita par Pierre Herm\u00e9\" \/>\n<meta property=\"og:description\" content=\"Pierre Herm\u00e9, \u00e9lu Meilleur P\u00e2tissier du Monde en 2016, nous livre la recette d\u2019une douce association de produits\u00a0corses.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.luxury-estate-magazine.com\/en\/the-burger-nustrale-guests-signature-recipes\/\" \/>\n<meta property=\"og:site_name\" content=\"Luxury Estate\" \/>\n<meta property=\"article:published_time\" content=\"2019-07-08T08:08:46+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-03-14T15:53:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2017\/07\/luxury-estate-pierre-herme-01-e1499854548309.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"805\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Antoine Rocca\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"G\u00e2teau de Brocciu aux Pomelos et \u00e0 la Nepita par Pierre Herm\u00e9\" \/>\n<meta name=\"twitter:description\" content=\"Pierre Herm\u00e9, \u00e9lu Meilleur P\u00e2tissier du Monde en 2016, nous livre la recette d\u2019une douce association de produits\u00a0corses.\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2017\/07\/luxury-estate-pierre-herme-01-e1499854548309.jpg\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Antoine Rocca\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.luxury-estate-magazine.com\/en\/the-burger-nustrale-guests-signature-recipes\/\",\"url\":\"https:\/\/www.luxury-estate-magazine.com\/en\/the-burger-nustrale-guests-signature-recipes\/\",\"name\":\"The Burger Nustrale, one of the Guest\u2019s signature recipes\",\"isPartOf\":{\"@id\":\"https:\/\/www.luxury-estate-magazine.com\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.luxury-estate-magazine.com\/en\/the-burger-nustrale-guests-signature-recipes\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.luxury-estate-magazine.com\/en\/the-burger-nustrale-guests-signature-recipes\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.luxury-estate-magazine.com\/wp-content\/uploads\/2019\/07\/Luxury-Estate-le-Guest-01.jpg\",\"datePublished\":\"2019-07-08T08:08:46+00:00\",\"dateModified\":\"2024-03-14T15:53:57+00:00\",\"author\":{\"@id\":\"https:\/\/www.luxury-estate-magazine.com\/en\/#\/schema\/person\/eb264b65de0a03a73bfcc3fdf715e912\"},\"description\":\"Always in the search of good products, the Guest was founded in Porto-Vecchio with the desire to share, welcome and make its customers feel right at home. 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