Tag: Roast

Recipe Salad with roast beef, bergamot and croutons – Italian Cuisine

Ingredients

500 g roast beef cleaned from fat parts
180 g sour cream
100 g white turnips
10 pcs pickled gherkins
4 pcs slices of homemade bread
2 pcs bunches of wild rocket
2 pcs bunches of rocket
1 pc bergamot
almonds with skin
pink and green pepper in brine
chives
mint
salt
extra virgin olive oil

Duration: 45 min

Level: Easy

Dose: 4 people

For the salad recipe with roast beef, bergamot and croutons, wash the turnips, peel them with a potato peeler, then slice them very finely and dip them in ice water: they will remain crispy. Heat a little oil in the pan with a pinch of salt, 1 teaspoon of green pepper in brine and one of the pink one: when the oil is hot, brown the roast-beef over a very high heat for 2-3 minutes per side, until it is golden on the outside (the inside will remain bloody) Mix the sour cream in a bowl with a pinch of salt and chopped chives. Wash the rocket, the rocket and the bergamot. Chop a dozen almonds. Toast the homemade bread with a little oil for a couple of minutes: to flavor it, use the same pan in which you cooked the meat. Slice bergamot and roast-beef as finely as possible. Spread the rocket and the rocket on the plates, place the slices of meat and bergamot on top, a dozen mint leaves, the gherkins cut in half lengthwise, the turnips, the almonds and the bread cut into cubes; season with a little oil, a pinch of salt and the sour cream.

Rump roast beef recipe and roasted roots – Italian Cuisine

Ingredients

1 Kg clean rump
1 Kg yellow carrots
500 g purple carrots
500 g parsnip
15 g flour
15 g butter
4 pcs white turnips
honey
meat extract
rosemary
thyme
garlic
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 8 people

For the recipe of rump roast beef and roasted roots, heat a greased pan well with a little oil and brown the rump for 2 minutes on each side. Transfer the rump to a baking sheet lined with baking paper; add a drizzle of oil, a pinch of salt, a generous grinding of pepper, 1 rosemary branch, 2 cloves of garlic crushed with the peel and cook in the oven at 190 ° C for about 35 minutes.
FOR THE ROOTS: Wash carrots, parsnips and turnips well. Peeled parsnips and yellow carrots. Cut the yellow carrots, violets and parsnips into large sticks. Divide the white turnips into 4 wedges each, keeping a little of the green part. Season everything with 2 tablespoons of oil, salt, pepper, 1 teaspoon of honey and a few sprigs of thyme and bake at 220 ° C in ventilated mode for 30 minutes.
FOR THE SAUCE: Heat 250 g of water and dissolve a tip of a teaspoon of meat extract, mixing well; flavored with the leaves of 1 sprig of thyme and a pinch of salt and cook for 3-4 minutes. Remove from heat, add butter and flour and mix with a whisk, then bring back to the heat and cook for 3 minutes, continuing to stir. Serve the roast beef with the roots, accompanied with the sauce.

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Orzo with Garlicky Roasted Tomatoes and Parmesan

by Pam on December 17, 2013

I wanted a simple and tasty side dish to serve with the chicken I was making for dinner. I was craving roasted tomatoes so I decided to serve them tossed in orzo. I poured the cooked and drained orzo directly in the pan I roasted the tomatoes in so it would get flavored by all the garlic and tomato juices. I tossed the orzo and garlicky roasted tomatoes with some fresh parsley and topped it with shredded Parmesan and simply seasoned it with sea salt and freshly cracked pepper. It was such a simple and perfect side dish that we all loved.

Preheat the oven to 400 degrees. Add the grape tomatoes, minced garlic, olive oil, sea salt and fresh cracked pepper, to taste, in a baking dish. Toss to coat evenly.

Roast in the oven for 10 minutes, stirring them occasionally, until plump and ready to about to burst. Remove from the oven.

While the tomatoes are roasting, prepare the orzo in boiling water, per instructions. Drain the orzo then pour the pasta directly into the baking dish. Add the fresh parsley then season with sea salt and freshly cracked pepper, to taste. Toss to coat the orzo evenly with the tomatoes, their juices, and the minced garlic. Taste and re-season if needed. Pour into a serving bowl and sprinkle with Parmesan cheese. Serve immediately. Enjoy.

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Orzo with Garlicky Roasted Tomatoes and Parmesan

Yield: 4

Prep Time: 5 min.

Cook Time: 10 – 15 min.

Ingredients:

1 1/2 cups of grape tomatoes
2-3 tsp olive oil
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
3/4 cup of dried orzo, cooked per instructions
1 tbsp fresh parsley, chopped
Parmesan cheese, shredded, to taste

Directions:

Preheat the oven to 400 degrees. Add the grape tomatoes, minced garlic, olive oil, sea salt and fresh cracked pepper, to taste, in a baking dish. Toss to coat evenly.

Roast in the oven for 10 minutes, stirring them occasionally, until plump and ready to about to burst. Remove from the oven.

While the tomatoes are roasting, prepare the orzo in boiling water, per instructions. Drain the orzo then pour the pasta directly into the baking dish. Add the fresh parsley then season with sea salt and freshly cracked pepper, to taste. Toss to coat the orzo evenly with the tomatoes, their juices, and the minced garlic. Taste and re-season if needed. Pour into a serving bowl and sprinkle with Parmesan cheese. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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