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Pecorino Perfetto Bao Buns

Ingredients for 4 people:

For the Bao Buns:

-7oz Type 0 flour

-0.7oz Granulated sugar

-0.14oz Dry Beer Yeast

-½ Cup Water (moderately warm)

-4 Teaspoon Seed Oil

-0.3oz Salt

For the filling:

-10oz Rump Beef

-7oz Pecorino Perfetto

-3oz Radicchio

-1 Large Yellow/Red Peppers

-Evo oil


-Black Pepper



Place flour, sugar, water, yeast, salt and seed oil in the pitcher of a dough mixer and mix until a smooth dough is obtained that will easily separate from the sides.

Let it rest and rise in a cool place for 6 hours. Then form the dough into balls by rounding and let rest for 1 hour.

Boil the peppers in a saucepan for about 6 minutes, making sure to separate them by color and then transfer them to a pitcher to blend by immersion adding olive oil, salt and pepper. Transfer the obtained creams into squeezers and keep them aside.

Cook our bao balls in a steamer for exactly 16 minutes and let them cool.

Chop the rump and marinate it with evo oil, salt, pepper and lemon zest to form hamburgers.

Pan fries the late radicchio, unseasoned, in a hot skillet for about 2 minutes.

Cut slices of Pecorino Perfetto about 0.11 inches thick.

All that's left is to stuff the bao buns and dress with the bell pepper creams.

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