Tag: Crust

Roast in crust – Recipe Roast in crust of – Italian Cuisine

»Roast in crust - Recipe Roast in crust of Misya


Brown the garlic in a large non-stick pan with oil, sage and rosemary.
Add the meat (after it has been well tied: here is the guide to see how to do it) and brown it well on all sides to seal the juices inside, then blend with the white wine and, once evaporated, add water (or broth, both vegetable and meat is good) until half the meat is covered and cook over low heat for 1 hour: halfway through cooking add salt and pepper and turn the meat.

Unroll the first sheet of puff pastry, brush it with lightly beaten egg and distribute the slices of bacon over it (leaving a slightly free edge to seal the pastry).
Place the roast in the center of the pastry and wrap it completely, sealing the edges well.

Arrange the roast on the baking sheet lined with parchment paper, brush the pastry with beaten egg, then use the second roll to create decorations.
Bake for about 30 minutes or until golden brown at 180 ° C, in a preheated convection oven.

The crusted roast is ready: let it rest for at least 5-10 minutes before serving.

Roast beef in crust – Salt & Pepper – Italian Cuisine









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<a href="https://gordon-ramsay-recipe.com/tag/roast">Roast</a> beef in <a href="https://gordon-ramsay-recipe.com/tag/crust">crust</a> – Salt & Pepper























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Posted on 11/30/2021

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Recipe Timbale of pasta in crust – Italian Cuisine

Recipe Timbale of pasta in crust


  • 750 g bechamel
  • 300 g short pasta (half sleeves)
  • 150 g turkey breast
  • 150 g pork pulp
  • 70 g raw ham
  • 20 g dried mushrooms (to soak)
  • olive oil
  • 200 g butter
  • salt
  • grated Parmesan cheese
  • sage
  • 400 g white flour
  • flour
  • dry white wine
  • pepper
  • butter
  • one egg and one yolk

For the recipe for the timbale of crusted pasta, soak the butter and flour by rubbing them between your hands and obtaining a pile of crumbs that you will quickly knead with 100 g of water and a pinch of salt.

Let the pasta rest in the refrigerator and, in the meantime, pass the pork pulp, the turkey breast and the ham to the mixer; mix the obtained with the egg, yolk, salt, pepper; form small meatballs, flour them, brown them in a drizzle of hot oil, flavored with a sprig of sage, blend them with half a glass of wine, cover and simmer for about 10 '.

Boil the pasta al dente, cool it and season with the bechamel sauce, the meatball sauce, the squeezed and chopped mushrooms. Roll out the shortcrust pastry to a thickness of 3 mm, line a 26 cm diameter movable hinged mold with it and fill it with the already seasoned pasta. Sprinkle with plenty of Parmesan cheese, flakes of butter and bake at 200 ° for about 40 '. When cooked, unmold the timbale and serve hot.

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