Roast is one of the dishes of Italian tradition. Cooked in many variants—in the oven or in a pan—it almost always appears at festive occasions and Sunday lunches. For a tender roast, ask your trusted butcher for advice; I usually buy a piece of meat that here in Liguria is called sottopesce, because it was what my mother used to cook and I remember it melting in the mouth. As for cooking I prefer the stovetop method as in the recipe you see below, the Traditional roast in a pan.
Also delicious is the Pork tenderloin with lard and pears
Other recipes
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 1 Hour 25 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 361.11 (Kcal)
- Carbohydrates 4.13 (g) of which sugars 1.70 (g)
- Proteins 28.82 (g)
- Fat 23.62 (g) of which saturated 10.98 (g)of which unsaturated 10.83 (g)
- Fibers 0.99 (g)
- Sodium 597.84 (mg)
Indicative values for a portion of 92 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb 7 oz beef (sottopesce or veal noce)
- 2 stalks celery
- 2 carrots
- 1 white onion
- 1 clove garlic
- 3.4 fl oz dry white wine
- 3 tbsp butter
- 7 fl oz water (or hot broth)
- 1 1/3 tsp fine salt
Tools
- Cutting Board
- Knife
- Slicer
- Casserole Pan
- Immersion Blender
Steps
Put the butter in the pan and as soon as it has melted place the piece of meat. Over medium heat, brown the meat well on all sides so it is well sealed and all the juices remain inside. After about 10 minutes it will have a nice golden color; at this point add the aromatics, which you can chop or cut into cubes. Let them flavor the meat for 5 minutes and then deglaze with the white wine.
Once the wine has reduced, add two ladles of hot water or broth, season with salt and continue cooking over low heat with the lid on for another 1 hour and 15 minutes, turning the piece every 20 minutes. Once cooked, let it cool slightly and remove it from the pan. Recover the cooking juices and pour them into the immersion blender jug to make a creamy sauce. Slice the roast into very thin slices, using the slicer if possible. Serve hot on a serving platter and pour the cream over the slices.
