Color Throat Cancer Awareness

Roast beef with a crust of bread

Imagine a classic of all times: the Beef Welligton. And then scordatevene.

Yes, because quest'arrosto that I invented last night has a totally different character, much more robust and 'conforting', less sophisticated (and less expensive in the price of its ingredients!), rustic and tasty enough to be presented to a table of friends with all good intentions to spend a nice evening with food and wine in harmony.

Ingredients - for 6-8 people:
for crusty bread:

• 400g of flour 0
• 170cl warm water
• 100CL milk
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt
• 2 1 / 2 teaspoons dried yeast
• 1 teaspoon sugar
• 1 egg yolk to glaze

for roast

• 1kg roast beef
• 1 tablespoon olive oil
• 1 sprig of rosemary
• salt
• 2 tablespoons Mustard 'a l'ancienne'

Start by preparing the crust by mixing together the ingredients (minus the egg). Let rise in a warm for 1 hour or until the dough has doubled. If you have a bread machine the better, use the machine on dough setting and leave it to her.
While the dough is there that does the job quiet calm, warm a pan with a tablespoon of olive oil and rosemary. When this is hot, add the roast beef to brown briefly stirring constantly so as to seal the meat on all sides. Add salt and pepper. Remove from heat and let cool.
Meanwhile, the dough has finished rising. Take it and lay it on a lightly floured surface to form a rectangle about 20x30cm. Remove any string around the roast, the meat is now sealed I will not need to maintain its shape. Place the roast in the center of the rectangle of dough and spalmategli over the mustard. Preheat oven to 230 degrees (static).
Wrap the dough around the roast well sealed. Transfer to a baking sheet lined with parchment paper and brush with beaten egg yolk. Let stand for at least 15-20 minutes.
Bake for 30 minutes.
Remove from the oven and transfer to a serving dish. What I present in this aspect and will table a nice surprise inside.

PS: just the other day my friend Eli told me that to her Roast Beef just can not. It seems that invariably the stuff comes out a hard and inedible, style shoe sole. By coincidence the next day another friend told me the same thing. Now, they're both great cooks so why the difficulty? The answer I have given is that maybe what makes the roast beef dish for me the easy and secure successful is the English part of me, almost as if it were written in my DNA. I thought so to take advantage of this opportunity to share with them and with everyone what my opinion is the only key and secret oven and bake a little low, if in doubt, cook less. In other words, never more oven to 180 degrees and, for a roast beef medium-rare, 20 minutes for 'pound', ie 1 / 2 pound of roast, about 10 + 'in addition. Absolutely zero oil or other seasonings, indeed, be fired resting on a wire rack placed over a baking tray. And there is no need to cook in the pan before baking, just massage the meat with salt and pepper before cooking. Easy to banality!