Arosto ai porcini

Roast meat with cep

The most famous dish with the Chianina is without doubt the Bistecca Fiorentina. But there are also a lot of other recipes who are worth trying. One of them is Arosto ai porcini.

Ingredients for 6 persons

1 kilogram noce
olive oil of the type extra vergine
two cloves of garlic
600 gram of cep cut in thick slices
1 tablespoon of chopped parsley
pepper and salt
1 glass of white wine
4 tablespoons of grated parmesan

How to prepare

Bind the meat together and let it roast in hot olive oil. Warm some oil together with the garlic in a low saucepan, add the cep and let it cook for about 5 minutes. Add pepper, salt and parsley and remove the garlic and the cep. Put aside the cep.

Arrosto ai porcini

After roasting, drain the meat. Put the meat in the saucepan of the cep and let it cook for 5 minutes. Raise the flame and add the white wine so it can fume.

Place the saucepan in a preheated oven at 180 degrees. Stop the cooking when the meat is medium roasted.

Take the meat out of its cooking liquid and place it on a grill at the bottom of the saucepan. Cover up the meat and let it rest for at least 10 minutes.

Untie the meat, cut it in slices of approximately one and a half centimetre. Put the meat on a warm tray and cover the slices of meat with some cep. Sprinkle the meat with some grated parmesan and some warm cooking liquid.

ndo

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