Come vi avevo raccontato , da qualche mese ricevo il Sale e Pepe in abbonamento... Ogni volta che arriva è una festa! Lo scarto subito e comincio a sfogliarlo con l'acquolina alla ricerca di una ricetta da poter immediatamente testare. Nel numero di Luglio (ehm.... è il caso di dire preparato, fotografato, mangiato and released immediately, right? : P) I'm numb to the front pages 92-93.
The object of desire was succulent slices of roast beef, drowned in a pool of pesto as they played happily with balloons of red cherry ... On the facing page there was also a party to disguise the method the slices of roast beef may be made .... I close the newspaper, I fart and run in the butcher shop to buy a piece of sirloin ... I come home and start the deforested area dedicated to basil) result??
As you noticed I did not use the tomatoes and if I did not there is a reason (besides my absolute preference to the PA-TA-TEEE) ... Last GP pointed out to me that the cherry tomatoes or datterini have to taste a hint of anti-mosquito spray insecticide bouquet flower ... so, for the avoidance of doubt, do not buy more ...
Roast beef Ligurian
1.2 kg of beef loin or sirloin
2-3 sprigs of rosemary
a potato (or some tomato)
extra virgin olive oil a clove of garlic salt pepper
-kitchen string-
for (my) pesto
80 g basil leaves washed and dried without crushing
30 g pine nuts 15 grams of almonds without the skins
50 g parmesan
30 g pecorino romano salt
an extra clove of garlic
v (at least 150 ml)
Preheat the oven to 220 degrees.
First you need to prepare the meat, making incisions in it and putting bits of garlic and sprig of rosemary. Then close ties with several narrow parallel turns kitchen string, you brush with a little 'oil and begins to brown in the oven for 10 minutes on a wire rack (this is the hardest part of the recipe, or find a grid interlocking mortise in a pan, I just do not have it done so I put the roast beef on the grill in the oven and I put a pan to collect the juice that goes down during cooking). Si termina la cottura abbassando il forno a 180° per altri 30-40 minuti in base alla preferenza della cottura, al sangue o meno, della carne. (apro una parentesi. Io avevo un pezzo di carne da 800 g così ho diminuito i tempi, 7 minuti per la rosolatura e 25 per la cottura, e poi appena sfornato l'ho avvolto per 5 minuti in un foglio di carta argentata come ho imparato chéz Adrenalin , ed è venuta rosata perfetta stupendissima). Durante la cottura si unge di tanto in tanto la carne con un rametto di rosmarino piuttosto lungo per evitare ustioni.
Qualche minuto prima di sfornarlo, salatelo e pepatelo, poi toglietelo dal forno e diluite i sughi di cottura sul fondo della teglia con poca acqua calda, filtratelo e mettete a spoonful of pesto in the sauce you're preparing Blend all ingredients together (in the original recipe to be basil and marjoram, and only a tablespoon of Parmesan cheese ... I used a classic pesto). If you want to put the tomatoes dry wash and bake on a hot griddle. Then dial the dish by placing the pesto, slices of roast beef and tomatoes about one cm.
The roast beef was so bbbuono bbbuono but so that they have not advanced even crumb ... page 93 and then I was thrown off without a key ingredient but I immediately replaced with slices of dried beef which by the way best zucchini suits my round. The idea is this: grilled zucchini into thin slices, a sausage and your choice of cream cheese, and close to the roll with a toothpick, then lay it all on a bed of fresh salad and dressed with just olive oil, salt and balsamic vinegar . I've tried in several options: using salmon and philadelphia, prosciutto and goat cheese, dried beef and robiola ... and you? Choose your favorite combination:)
Update 18:00
you'll never believe! Just today I found in the mailbox of the October issue! this time I am numb in front of page 21: Sliced \u200b\u200bbeef with juniper .. next on www.cosatiprep .... .. .... ahahahahah
The object of desire was succulent slices of roast beef, drowned in a pool of pesto as they played happily with balloons of red cherry ... On the facing page there was also a party to disguise the method the slices of roast beef may be made .... I close the newspaper, I fart and run in the butcher shop to buy a piece of sirloin ... I come home and start the deforested area dedicated to basil) result??
As you noticed I did not use the tomatoes and if I did not there is a reason (besides my absolute preference to the PA-TA-TEEE) ... Last GP pointed out to me that the cherry tomatoes or datterini have to taste a hint of anti-mosquito spray insecticide bouquet flower ... so, for the avoidance of doubt, do not buy more ...
Roast beef Ligurian
1.2 kg of beef loin or sirloin
2-3 sprigs of rosemary
a potato (or some tomato)
extra virgin olive oil a clove of garlic salt pepper
-kitchen string-
for (my) pesto
80 g basil leaves washed and dried without crushing
30 g pine nuts 15 grams of almonds without the skins
50 g parmesan
30 g pecorino romano salt
an extra clove of garlic
v (at least 150 ml)
Preheat the oven to 220 degrees.
First you need to prepare the meat, making incisions in it and putting bits of garlic and sprig of rosemary. Then close ties with several narrow parallel turns kitchen string, you brush with a little 'oil and begins to brown in the oven for 10 minutes on a wire rack (this is the hardest part of the recipe, or find a grid interlocking mortise in a pan, I just do not have it done so I put the roast beef on the grill in the oven and I put a pan to collect the juice that goes down during cooking). Si termina la cottura abbassando il forno a 180° per altri 30-40 minuti in base alla preferenza della cottura, al sangue o meno, della carne. (apro una parentesi. Io avevo un pezzo di carne da 800 g così ho diminuito i tempi, 7 minuti per la rosolatura e 25 per la cottura, e poi appena sfornato l'ho avvolto per 5 minuti in un foglio di carta argentata come ho imparato chéz Adrenalin , ed è venuta rosata perfetta stupendissima). Durante la cottura si unge di tanto in tanto la carne con un rametto di rosmarino piuttosto lungo per evitare ustioni.
Qualche minuto prima di sfornarlo, salatelo e pepatelo, poi toglietelo dal forno e diluite i sughi di cottura sul fondo della teglia con poca acqua calda, filtratelo e mettete a spoonful of pesto in the sauce you're preparing Blend all ingredients together (in the original recipe to be basil and marjoram, and only a tablespoon of Parmesan cheese ... I used a classic pesto). If you want to put the tomatoes dry wash and bake on a hot griddle. Then dial the dish by placing the pesto, slices of roast beef and tomatoes about one cm.
The roast beef was so bbbuono bbbuono but so that they have not advanced even crumb ... page 93 and then I was thrown off without a key ingredient but I immediately replaced with slices of dried beef which by the way best zucchini suits my round. The idea is this: grilled zucchini into thin slices, a sausage and your choice of cream cheese, and close to the roll with a toothpick, then lay it all on a bed of fresh salad and dressed with just olive oil, salt and balsamic vinegar . I've tried in several options: using salmon and philadelphia, prosciutto and goat cheese, dried beef and robiola ... and you? Choose your favorite combination:)
Update 18:00
you'll never believe! Just today I found in the mailbox of the October issue! this time I am numb in front of page 21: Sliced \u200b\u200bbeef with juniper .. next on www.cosatiprep .... .. .... ahahahahah
