TAGLIATA DI MANZO

COLD BEEF FILLET ON A BED OF ROCKET

If you don’t like rare meat don’t eat beef fillet, rather go for a roast. Due to its very low fat content, beef fillet doesn’t cope well with long cooking; it dries and becomes unpleasant. As we say in Italian, “rather eat the sole of your shoe”. Ask your butcher to select cuts that have matured for at least 4 weeks (you will recognize it by its darker color) as it will be more tender and tastier). Finally this dish will be ready in no time, so… you can go drinking for the rest of the day!!!!!!
 
If you serve this dish for a light lunch or dinner on it’s own, serve it simply with a tomato and basil salad. I find beef and tomatoes a great combination of tastes.

INGREDIENTS:

200gr of meat serve 1 person so for how many people this dish will be will depend on the weight of the cut. Remember that the smaller the fillet the better the taste.

1 whole beef fillet
50 mils Olive oil
3 garlic cloves
1 bunch fresh rosemary
300 mils dry white or red wine 9white wine will add a bit of acidity while red wine will give a smoother gravy.
1 cube chicken stock
salt and pepper to taste

FOR GARNISHING:
 
200 gr. Fresh rocket
10 cherry tomatoes cut in half
10 fresh asparagus lightly poached in salted water and rinsed in cold water

METHOD:

Optional: add a few slices of shaved Parmesan cheese

SPEZZATINO DI ELEFANTE ELEPHANT STEW  I lived in Africa, so why not give you a more exotic recipe.  Elephant meat can be very tasty and tender.  The only problem though, is that this dish takes forever to prepare, and you might not find the right ingredients so easily, but its advantage is that it freezes very well.  Begin cooking on the first of January, finish by end of March (if the whole family is willing to help you) and plan to still be eating elephant by December. Make sure you have an industrial-size freezer. GOOD LUCK! INGREDIENTS: 1 medium sized elephant (Loxodontus Africana) 20 bags salt                                                                                   500 Kg pepper corns 750 bushes potatoes 125 bushes carrots 200 Kg Onions (stock up on Kleenex) 2000 springs of parsley 1 rabbit METHOD: › Cut the elephant into bite-sized chunks.  This will take about 6 weeks. Chop vegetables roughly. (another four weeks) › Place meat into jumbo-sized missionary pot. › Pump in 50001/2 lt.  of elephant stock. Shovel in salt and pepper to taste and simmer for 28 days. › When meat is tender (simmer longer than 28 days if necessary – particularly with old elephants), add vegetables. › Simmer slowly for another two weeks then garnish with parsley. › This dish serves approximately 3000 people, but if more are expected, add the rabbit.  But only do this as an absolute last resort, as very few people like hare in their stew. WARNING: expect WWF to knock on your door the next day and put you behind bars for the rest of your life. Acclaimed by the Financial Time to be the best Tuna in the world TONNO ALL’ENRICA TUNA ALL’ENRICA If you travel to Japan or if you know of someone travelling there, buy good quality, handmade soy sauces as the difference is huge. Alternatively use Kikkoman soy which is lighter then Chinese soy. INGREDIENTS: Serves 4 800 gr. of the freshest tuna in one slice (or 400 gr. If served as a starter) 20 gr. Butter 20 gr. Olive oil 2 tbs of finely chopped fresh ginger 2 teaspoons of finely chopped fresh garlic (do not use preserved ready chopped garlic) _ cup light Japanese soy sauce _ cup Teriyaki sauce (Japanese or Kikkoman) Fresh, thoroughly washed, rocket METHOD: › In a pan heat the oil and butter and when very hot (the butter starts going lightly brown) add the tune and seal on all sides. The tuna must remain almost raw inside but should form a nice crust all over. I calculate approx. 5 min on each side. As the slice is very thick seal also the sides. › Once the tuna is ready remove from the pan and set aside. › Lower the temperature and add the garlic and ginger and let lightly brown. Careful as the garlic is finely chopped and burns in seconds leaving a bitter, unpleasant taste. › As soon as the garlic is lightly brown add both the Soy and Teriyaki sauce and let simmer and reduce till you get a thicker consistency. If you taste the sauce now it will be very salty but don’t worry because the tuna is bland and the flavours will balance out.  Spread the rocket on a serving dish (its peppery taste works well with the rest). › Cut the tuna VERTICALLY in more or less thick slices (this depends on your taste, but it should be very rare inside so it does not crumble and makes nice, regular slices) › Arrange the slices on the rocket and add the sauce all over. To make the dish look “happier” add a few cherry tomatoes cut in half to decorat PATE DI FEGATINI DI POLLO CHICKEN LIVER PATE This lovely, easy recipe is lovely served on hot “crostini” (warm slices of grilled peasant bread) with drinks before dinner. Otherwise, place it in a nice terrine container, on a wooden board surrounded by lovely fresh peasant bread. I learned this recipe from my father many years ago, and never stopped using it. You definitely need a “zum-zum” which is the way my father and I refer to a food processor  The big secret of this recipe is the way you cook your chicken livers. Leave them pink, to avoid a floury consistency and don’t be scared to add that “horrible” chunk of butter. No… No… No…you have not recently gone for a cholesterol test; margarine is not an option. INGREDIENTS: 500 gr. Chicken livers 1 cube chicken stock 1 carrot peeled and cut in thin slices 1 onion peeled and cut in thin slices 1 small tender celery stick (take it from the heart) cut in thin slices 1 Tbs. Green pepper corns in water 50 ml brandy or port 250 gr. Butter Salt to taste METHOD: › Bring the cold water, chicken stock, carrot, onion, celery and pepper corns in a pot to the boil and let the vegetables cook for 10 min, till soft. › Add the chicken livers and let cook for not longer than 10 min. They must still be pink inside and livers size can vary. › Drain the livers and vegetables and place in a food processor while still very hot. › Add your choice of alcohol and the butter cut into small pieces. › Blend in a food processor until you reach a smooth consistency. Add salt and pepper to taste. › Place in a terrine, cover with plastic wrap to avoid oxidation and place in the fridge. Before serving, sprinkle with chopped parsley or create your own decoration.