Mondeghini from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 50 g stale sourdough bread, diced
• 50 ml milk
• ½ stalk celery, roughly chopped
• salt flakes
• ½ carrot, roughly chopped
• ½ onion, roughly chopped
• 1 x 200 g beef scotch fillet steak
• freshly ground black pepper
• 100 g fine fresh breadcrumbs
• 1 handful (about ½ cup) flat-leaf parsley leaves, roughly chopped
• 1 clove garlic, finely chopped
• 1 egg, lightly beaten
• 40 g Grana Padano, freshly grated
• 75 g mortadella, roughly chopped
• 75 g Italian pork sausage meat
• 100 ml extra virgin olive oil
• 100 g unsalted butter, diced