Tag: Roast

Recipe Cold roast and triple eggplant – Italian Cuisine

Recipe Cold roast and triple eggplant

  • 900 g veal magatello
  • 2 long purple eggplants
  • a carrot
  • a stalk of celery
  • half onion
  • tahina (sesame cream)
  • garlic
  • lemon
  • mint
  • dry white wine
  • extra virgin olive oil
  • peanut oil
  • pepper
  • salt

For the cold roast and triple eggplant recipe, peel and chop the carrot, celery, onion, a clove of garlic and brown them in a saucepan with a spoonful of extra virgin olive oil and a pinch of salt; then wet with half a glass of wine, let it evaporate, add the meat and cover everything with cold water. Cook it for about an hour and 30 minutes over medium-low heat. Finally, let it cool for an hour.
For the aubergines: Wash the aubergines, divide them in half, cut the pulp and season with a pinch of salt and a drizzle of extra virgin olive oil. Bake at 200 ° C for 25-30 minutes. Then collect the pulp, keeping the skins.
Dry them in the oven at 180 ° C for about 15 minutes; cut them into lozenges and fry them in peanut oil for a few seconds. Drain them on kitchen paper and add salt.
Chop half the aubergine pulp and season with a few finely chopped mint leaves, a tablespoon of extra virgin olive oil and a pinch of salt. Blend the rest of the eggplant pulp with a tablespoon of tahini, 2 tablespoons of lemon, salt and pepper. Cut the roast into thin slices and serve with the two sauces, fried eggplant peels and Taggiasca olives to taste.

Roast beef recipe with fried shallots and cucumbers – Italian Cuisine

Roast beef recipe with fried shallots and cucumbers

  • 1 kg rump of beef
  • 100 g mayonnaise
  • 100 g Greek yogurt
  • 2 cucumbers
  • 2 shallots
  • a red onion
  • half a lemon
  • parsley
  • sage
  • rosemary
  • fresh horseradish
  • turmeric
  • flour
  • butter
  • extra virgin olive oil
  • peanut oil
  • salt and coarse

For the recipe for roast beef with fried shallots and cucumbers, massage the beef with a pinch of fine salt and tie it with 1-2 sprigs of sage and rosemary using kitchen string. Brown the meat in a pan with a drizzle of extra virgin olive oil, a little coarse salt and a knob of butter for 5-8 ', taking care to turn it until it is evenly colored. Place it in a pan and bake it at 240 ° C for about 30 '.

Remove from the oven and let it rest on a wire rack. Finely chop the onion and a sprig of parsley. Mix the yogurt, mayonnaise and onion with lemon juice, parsley and half a spoonful of turmeric. Leave to rest in the fridge. Thinly slice the shallots and flour them.

Put them in a colander and shake them to remove excess flour. Wash and thinly slice the cucumbers, with the peel, possibly using a mandolin. Fry the shallots in plenty of peanut oil until they become crunchy. Drain them on a sheet of kitchen paper and salt them. Serve immediately with the roast beef, accompanying it with cucumbers, a spoonful of yogurt sauce and a grated horseradish.

Soft tuna sauce recipe on roast beef – Italian Cuisine

Soft tuna sauce recipe on roast beef

  • 500 g finely sliced ​​roast beef
  • 210 g seed oil
  • 40 g tuna in oil
  • 20 g fresh cream
  • 4 anchovies in oil
  • 1 egg
  • lemon
  • parsley
  • desalted capers
  • caper fruits
  • creamy mustard
  • glaze with balsamic vinegar
  • salt
  • pepper

Prepare a mayonnaise by mixing the egg, the seed oil, 1 tablespoon of mustard, salt and the juice of 1/2 lemon in the mixer. Operate the classic blade keeping the arm still until the mixture starts to mount on the sides; at this point move the arm up and down to incorporate air and make the mayonnaise fit.
United then the drained tuna, 2 tablespoons of capers, anchovies, a sprig of parsley and continue to blend. Leave to rest in the fridge for 1 hour.
Incorporate finally the fresh cream, whipped with a whisk.
Arrange the slices of roast beef in the center of the plate, slightly curled, alternating them with spoons of sauce; complete with a few drops of balsamic vinegar glaze, caper fruits and ground pepper.
The extra idea: for a firmer sauce you can replace the cream with 1 egg white whipped until stiff.

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