Abbacchio Lamb Burger Sandwich with Melted Pecorino and Pancetta

Method

1. Clean the Sicilian broccoli: remove the larger leaves, trim the tough stems, and cut any thick stems in half lengthwise for even cooking.
2. Blanch the broccoli in boiling salted water until tender but still vibrant green. Do not cover the pot.
3. Drain the broccoli well.
4. In a large pan, heat olive oil and a halved garlic clove until golden and fragrant (almost burnt). Add the drained broccoli, season with salt and chili pepper, and sauté until the broccoli softens and begins to break down, creating a creamy texture. Set aside.
5. Disoss a whole leg of abbacchio (young lamb): using a sharp boning knife, first remove the kidneys and set aside. Then carefully cut along the backbone and thigh bone to detach all meat, keeping as much meat on the bone as possible.
6. Chop the lamb meat by hand: first cut into strips, then into small cubes, then mince with a knife until you have a coarse ground texture. (For easier cutting, freeze the meat for about 30 minutes before chopping.)
7. In a bowl, combine the chopped lamb with a generous grating of Pecorino Romano, plenty of freshly ground black pepper, and chopped fresh mint (preferably mentuccia). Mix well. Do not add salt (the pecorino is salty) or any binding agents like egg or breadcrumbs.
8. Form the mixture into patties using a ring mold or by hand. Press firmly to compact. (The chef makes about 3 patties.)
9. Cook the pancetta (Giovanna) on a hot cast-iron griddle or pan until crispy and rendered. Set aside.
10. Cook the lamb burgers on the same hot griddle with a little olive oil, about 2-3 minutes per side, until nicely charred but still slightly pink inside. (Adjust time for desired doneness.)
11. Meanwhile, cut a Roman pizza bianca horizontally to create two halves. Toast the cut sides on the griddle in the broccoli oil until warm and slightly crispy.
12. To assemble: on the bottom half of the pizza, spread some sautéed broccoli. Place a lamb burger on top. Add slices of provola (or scamorza) cheese. Lay a slice of cooked pancetta over the cheese. Cover with the top half of the pizza.
13. Press down gently and serve immediately.