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Roast Beef Focaccia, Herbs Pesto and Parmesan

With the arrival of the good weather, who doesn’t want to have a picnic? This is our suggestion to impress your family and friends.

It is one of the preparations with more rooting in the gastronomy of Great Britain, the roast beef substitutes the Spanish paella in the English meals of Sundays (Sunday roast).

Its elaboration is simple, it is based on a good piece of veal that after spending a few minutes on the frying pan, is finished in a strong oven so that inside the meat is pink and juicy.

Nothing has to be said of the pesto, a word that comes from the genovese “pestare” mentioning that all the ingredients – basil, extra virgin olive oil, pine nuts, pecorino cheese, parmesan, and salt – are crushed in a mortar. There are some variants such as red pesto or also called “sicialiano”, replacing the basil with dried tomatoes and red pepper.

Without leaving the Italian cuisine, focaccia bears a similarity with pizza, although this bread, is finished with olive oil and herbs.

Take a seat, Italy and Britain are at the table.

How to make a “Roast Beef Focaccia, Herbs Pesto and Parmesan”

Roast Beef Focaccia, Herbs Pesto and Parmesan
Roast Beef Focaccia, Herbs Pesto and Parmesan

Ingredients

1 kg round veal

2 garlic cloves

1 sprig of rosemary

Salt and pepper

For the dough (10 round units)

500 gr. of wheat flour

50 ml. of olive oil

20 gr. fresh yeast

250 ml of warm water

10 gr. of salt

Aromatics (sage, thyme, rosemary, dried tomato)

For pesto

50 g fresh basil

25 g chervil

½ garlic clove

15 gr of pine nuts

30 gr parmesan cheese

80 ml extra virgin olive oil

Also

Basil leaves

Parmesan cheese in chips

Golden sesame

Directions

For the Veal

Heat the frying pan until it is very hot. Once hot, add a drizzle of olive oil along with two cloves of garlic and a rosemary branch. Then, season the veal round on all sides and seal the meat until it is well browned.

Remove the meat from the pan and place it on a rack that will have placed under a baking dish. Preheat the oven to 200 degrees and bake the entire piece.

The cooking time will depend on how cooked we want the meat. If we opt for a pink interior, 18 minutes, while, if we like it more done, the time will be around 20-25 minutes at 200 degrees temperature and always with the oven preheated.

Also, it should be noted that letting the meat rest is very important. Once the roast beef has been baked we will leave it to cool outside the oven and once it has lost its temperature, we will keep the piece in the fridge.

At the end of the resting period and cooling, cut the meat into thin slices.

For the Herbal Dough

Mix the flour, extra virgin olive oil and salt with the help of a kitchen robot (we can also make the dough by hand). Dissolve the yeast in hot water and add it little by little to the previous dough. Knead well, make a ball and let it ferment for one hour at room temperature covered with a fine rag.

After time, stretch the dough with a kneading stick. The coca must have a height of half a centimeter.

With a round pasta cutter, cut circles of dough. Then press the dough with your finger forming small holes. Finish by placing on top of it the herbs along with a good drizzle of extra virgin olive oil.

Bake at 180 degrees for 12-16 minutes.

For the Pesto

Boil a pot of water and soak the basil leaves for 5 seconds. Drain and cool in a bowl of ice water.

Peel the garlic, cut it in half and extract the central piece. Cut the basil into small pieces and grind together with the pine nuts, garlic clove and olive oil. Gradually add the cheese until finely mashed. Put salt to taste and reserve in cold.

Finishing and presentation

To finish, spread the pesto on each one of the focaccias, put a few slices of roast beef and a leaf of basil, parmesan flakes and a touch of sesame on top.

Harmony in Flavors and Fragrances with Juan Muñoz

For these thin sheets of veal with an English touch nothing better than something alive, unctuous and at the same time rare.

S.Pellegrino y Pago del Ama
S.Pellegrino y Pago del Ama

Pago del Ama, a privately produced Pinot Noir in an almost urban vineyard of Toledo by the Muñoz Family, a unique expression of fruits and friendliness.

Next to it, nothing better than a water that is at the same level, a water that can accompany the deepest and most intense flavors and essences, providing creaminess and kindness with a fresh spark. That is S.Pellegrino, without a doubt.

Tricks

The basil is scalded to avoid rusting and so the pesto remains green.

To prevent the garlic from being too strong, put it in the microwave for 10 seconds at medium temperature, its taste will not be as strong.

Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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