Tag: Roast

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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How to make crusted roast beef: the video recipe – Italian Cuisine

Roast beef crust, preparation

1) Salt and pepper the piece of meat and do it brown in a pan that can go into oven for 5 minutes with 2 tablespoons of oil over high heat, turning it continuously so that it colors evenly.

2) Move the baking sheet in the oven to 200 ° and cook for 15 minutes; remove and allow to cool completely. Spread roast beef with truffle paste.

3) Chop the almonds and pine nuts and distribute them over the meat. Melt 30 g of butter in a saucepan.

4) Unroll thepuff pastry, brushed the inside with the melted butter, then place the meat in the center of the pastry and wrap it sealing the edges.

5) Colored the puff pastry brushing it with the yolk, arrange the meat in a pan greased with the remaining butter and cook for 30 minutes in the oven at 180 °. Let the roast beef rest for a few minutes before slicing it.

Posted on 11/30/2021

Roast lamb with pumpkin recipe – Italian Cuisine

Ingrediants

a leg of lamb
400 g pumpkin
100 g sliced bacon
Rosemary
sage
White wine
extra virgin olive oil
pepper

Duration: 2 h

Level: Medium

Doses: 8 people

For the recipe for roast lamb with pumpkin, de-bone and degrease the leg of lamb or have it boned by your butcher, asking to keep the bones and fat. Collect the bones in a baking dish, without seasonings, and bake them at 200 ° C for about 20 '. Cut the pulp into two large slices.
Remove the bones from the oven and transfer them to a large saucepan, brown them over high heat for a couple of minutes, blend them with a glass of wine, then cover with water and simmer for at least 1 hour. Bard the lamb steaks with the bacon, place a sprig of rosemary on them and tie them with string like a roast; arrange them in a baking dish, season with a drizzle of oil and a generous grind of pepper and bake at 200 ° C for 40-45 ', turning them halfway through cooking.
Peel the pumpkin and cut it into slices about 1 cm thick, arrange them in a pan and season with a drizzle of oil and a few sage leaves; cover the pan with aluminum foil and bake at 200 ° C for 40 '. Remove the roasts from the oven and let them rest for 15 '. Dilute the cooking sauce left in the pan with a couple of ladles of broth prepared with the bones and reduce it in a saucepan for 15 '. Slice the meat not too thick. Take the pumpkin out of the oven and place it on a serving plate, place the meat on top and sprinkle it with the reduced, hot cooking juices.

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