Langhe Hazelnut Roast Recipe
The hazelnut roast is a typical dish that combines simplicity and taste, offering a memorable culinary experience.
The ideal cut of meat for this preparation is the ‘arrosto della vena’, known for its incredible tenderness and moisture.
If you’re looking for an alternative, the ‘brutto e buono’ cut is perfect for equally delicious results.
To add body to the dish, I include potatoes, carrots, and onions, which provide a sweet ensemble essential for creating a rich and enveloping sauce. The consistency of this sauce is adaptable and can be modified according to the occasion’s needs. Finally, to give a special touch to the dish, I add my hazelnut paste and a red wine reduction, finishing everything with a sprinkle of toasted hazelnut crumbs for a delightful contrast.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Slow Cooking, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Simple and typical ingredients from Piedmont
- 2.2 lbs beef (‘Arrosto della vena’ or ‘brutto e buono’ cut)
- 2 potatoes
- 1 carrot
- 1 onion
- 1 tbsp hazelnut paste (Or 3 tablespoons of hazelnut flour)
- 1 glass red wine
- 2 cups red wine
- to taste olive oil
- to taste salt
Tools
A roasting pan, a dish for the vegetables, a knife, and a carving fork
Steps
In just a few steps, a second course to lick your chops!
Start early and put the red wine (2 cups) on the stove to obtain the reduction slowly. You can also use a ready-made sauce if you prefer; I often prepare it even for raw meat, so I make it frequently. Just let it reduce over low heat until it reaches the desired thickness. In a double-bottomed pot, sear the meat on all sides in a little oil, and finally deglaze with the red wine (glass)
Now you can add the chopped vegetables and let them sauté; these vegetables will cook until they disintegrate, creating the base for the sauce, thus avoiding using flour or anything else to give creaminess, and you’ll also have a spoonful of flavorful cream to serve with the meat
Do not add water unless strictly necessary; with low heat and using the lid, everything will cook evenly. When the meat is cooked, add the hazelnut paste or flour; mix well and decide how to serve your roast. If you prefer to add body to the cream, you need to mash it with a fork or blend, depending on your taste; otherwise, dilute with a little vegetable broth until the desired consistency is reached.
The reduction is ready; you can now serve your hazelnut roast
Sliced, but remember that when cold, the cut stays nice, while hot, it will crumble more. In this case, a quenelle of puree, toasted hazelnut crumbs, and wine reduction, and tomatoes that contrast with a touch of acidity. Great thinly sliced (meat slicer) served cold with an addition of mayonnaise
Otherwise, you can serve it in slices following the muscle accompanied by the vegetables reduced to puree.
The roast can be stored in the refrigerator for three days without problems, as mentioned above you can also serve it sliced thin with mayonnaise added, as an appetizer, or to fill sandwiches for a picnic
