The Definitive Sunday Roast by chef Francesco Mazzei
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- čas přidán 21. 04. 2022
- Roast beef is the most popular English dish in and outside the United Kingdom. In the classic version it is composed by different recipes giving life to a truly opulent and tasty dish, perfect to celebrate Sundays with the family. Francesco Mazzei, one of the best known Italian chefs and restaurateurs in London, through a real gastronomic performance, illustrates all the steps to make Sunday Roast in a perfect British style. Take your time to follow Mazzei in the heart of the English tradition.
INGREDIENTI/INGREDIENTS
YORKSHIRE PUDDING
Farina 00/Flour 00 200 g
Uova/Eggs 6
Latte intero/Whole Milk 200 g
Sale/Salt qb/to taste
Olio di semi di girasole/Sunflower oli 250 ml
Cottura/Cooking 220°C x 20 min
SALSA RAFANO/HORSERADISH SAUCE
Rafano/Hrseradish 50g
Panna acida/Sour cream 150 g
Aceto di vino bianco/White wine vinegar 20ml
Senape liscia/Mustard (optional) 10 g
Erba cipollina/Chives 20g
Sale e pepe qb/to taste
FONDO BRUNO/GRAVY
Ossa di manzo/Beef bones 3kg
Cipolle/Onions 250 g
Sedano/Celery 250 g
Carote/Carrots 250 g
Vino rosso/Red wine 500 ml
Brodo di manzo o pollo/Beef or Chicken Stock
Ghiaccio/Ice 3 kg
ROAST BEEF
Lombata di manzo con osso/Fore Rib of Beef 3kg
Cottura/Cooking a 170° fdino a/until 43°C
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[Secondo episodio 🇬🇧] Steak and Ale pie (Torta di manzo alla birra) in un ristorante 2 stelle Michelin inglese
👉czcams.com/video/G1mM67QG9as/video.html
[Second episode 🇬🇧] Steak and Ale pie in a 2 Michelin star English restaurant
Lllĺĺllllll😢😢llllll😅😊😅
This is what I love about Italians, they don’t mess around with traditions and hold them with the highest respect even when it isn’t their tradition. This exception chef has done everything in the traditional way and presented a masterpiece. No Italian twist here, no Asian fusion there. A British tradition cooked in the correct traditional way and to the highest level. Thank you chef!
If my Grandmother had wheels she would have been a bike
@@picanha694 ha ha ha
Apart from the watercress. Did you ever have watercress with your Sunday roast?
@@picanha694 well, if you put ham in it...
British?? Lol roast has been made for centuries all over the world...
Wholeheartedly approve of this Italian chef paying respect to our food with passion and skill.
As he said many times - l'inglese have ideas which they can't execute - it calls for Italian talent.
There wouldn't even be proper fish & chips without Italians.
He has a point.
@@jamesjackson2647 I agree!
@@cahillgreg what are you talking about? What he did was good but it wasn't anything special or new. Some things like the roasties he did almost blandly with only beef fat. Where's the garlic, rosemary, thyme, etc.
@@cahillgreg Sorry man, Britain doesn't have the food culture of France or Italy, but it's not like Britain has no chefs at all. There's no need to be so insulting to the many British chefs who are passionate about what they do. Not to mention all of the home cooks who have made delicious roast dinners and other traditional food over the generations.
As for me, I really love to see people from all over the world bringing their passion for food to each other, and it is an absolute joy to me to see anybody make this food with such passion, no matter where they are from. Let's celebrate coming together and enjoying what we all have to offer each other, instead of making it a stupid competition.
I'm sure I could never tell Francesco anything he doesn't know already, but the one thing I was slightly disappointed by in this roast dinner was the roast potatoes. For me, they should be boiled until they are almost falling apart, then roughed up, so that when roasted you get a beautiful, craggy texture on the outside. It's just a step up from the rather thin skin you get the way he did it. As Fred suggests, you could do them with additional seasonings, but that's personal preference I suppose, and he did use rosemary and garlic elsewhere.
@@jamesjackson2647 And by the way - watercress is a very traditional British ingredient, and I think it absolutely has pride of place on a roast dinner, whether that's what you usually find or not. That's not an "Italian twist", it's really a respectful and appropriate way to start using more of the British produce we currently neglect. Same with the bone marrow. Great ideas, imho.
This video is 23 min long but he invested at least half day of his life cooking it and teaching us. Thank you so much, chef Francesco!
Spettacolo! Vivo in Italia da dieci anni e sono appassionato della cucina italiana, fa piacere vedere uno chef italiano che mostra uno dei nostri piatti tipici con tanta maestria
uno dei piatti migliori al mondo!
Vivo in Italia da 40 è vorrei scappare in Inghilterra da 39😂😂👍
Roast beef 🤔 dal nome non mi sembra un piatto tipico italiano 😊
@@massimilianobardetti4348 puoi andare...!!
Superb technique from Francesco. It’s a lovely dinner. 10 out of 10.
Probably one of the best videos in this channel, so far. I hope this chef returns with more content. Excellent.
I agree!
I agree. I could feel, hear, see and taste his love and respect for the food, through the screen 🙂 It was magnificent! A true maestro! (Not that the other chefs aren't excellent, I love watching this channel…)
This is HAND DOWN the absolute best Sunday Roast my husband and I have EVER seen! Any and all details anyone could possibly want in a meal like this has been met and exceeded 100 fold! Bravo!
No Englishman would go so far to be so authentic. The only thing that I could say was the roasted garlic smeared on the plate doesn't quite fit with the English fear of garlic.
Bello vedere uno Chef che cucina un piatto classico come Dio comanda senza tentare cose "strane"; non lo dico perché sono contrario all'innovazione (è necessaria ovunque) ma solo perché è anche bello poter vedere questi grandi classici, complimenti.
Wonderful to watching a Chef cooking a classic dish how should it really be prepared without trying "weird" things; I'm not saying this because I'm against innovation (it's necessary everywhere) but just because it's also nice to be able to see these great classics (sorry for my "eng").
Ha dimenticato le pastinache arrostite! - He forgot the roasted parsnips!
@@Theophrastus99 mi sembra si metta in particolare nel Christmas dinner, forse qui ci vanno contorni diversi.
@@mauriziagiusti1559 Some similar techniques, Christmas dinner is basically a Sunday roast on steroids. But there's many a conversation had about what actually goes into either meal
Mamma mia è come vedere un balletto classico....... precisione passione tecnica conoscenza.
Video incantevole per una ricetta straordinaria
Many years ago as a young British creature in the seventies I lived in Milan for two years…ah…those were the days and WHAT days! This amazing Italian Master chef has given us our own English traditional dish cooked with his inimitable Italian flair ! Wonderful to watch and savour!
Spesso la ricetta, il prodotto finale…non mi piace, non rispetta i miei gusti.
Ma guardare uno chef che ci mette tutta la passione, la tecnica, la conoscenza delle materie, il modo in cui si racconta…è così soddisfacente!
La cucina è meravigliosa!
e chi se ne frega dei tuoi gusti.
Se sta meraviglia non rispetta i tuoi gusti torna a mangiare la pastasciutta....
L`impiattamento non mi piace, poi tutto quel "gravy" a contatto con l`insalata. Non ti preoccupare di chi ti offende, se a noi non piace lo diciamo e ce ne sbattiamo le balle dei commenti degli altri
@@SandBoy408 ma gli altri chi? 🤷🏻♂️👋🏻
@@Mirkett Se toglievo "altri" e finivo con "commenti" si capiva lo stesso e tu non avresti postato questa domanda inutile. "Gli altri" che gli hanno scritto "e chi se ne frega dei tuoi gusti" o "torna a mangiare la pastasciutta" ... che non so se sia una minaccia o un augurio, visto che due spaghetti col pomodoro mi sembrano meglio di questo piatto. Detto questo sarei curioso di assaggiarlo per confermare o ribaltare il risultato.
I had the pleasure of meeting Francesco several times at his 1st restaurant L'Anima in the City when I worked there several years ago. He was a very humble guy and the food at the restaurant was great!
Really happy he has gone on to bigger success. He deserves it! ❤️
The cinematography work, editing, and overall production value is outstanding. I learn so much watching this.
watch ethan cheblowski ..not pro chef but such informative videos and very factual about food in general etc
Sensational!
Amazing to watch an Italian chef producing a perfect Sunday roast and talking about English produce and cuisine with such passion.
What a wonderful video!
Really, a joy to watch.
perfect roast potatoes...no way I've been a chef for 20 years and they aren't nearly perfect..like a cheap cafe potato...Yorkshire pudding too much egg..beef is ok but better sealed and roasted at 55degress over night ...gravy needs to be thicker for a roast
I agree with you about the potatoes and Yorkshire pudding, but not the gravy.
He is making a Jus Roti rather than a Jus Lie, which is actually more correct.
I'm an old school Escoffier trained retired chef , so I would say that, but acknowledge that thickened gravy is more usual these days.
I could feel, hear, see and taste the chef's love and respect for the food, through the screen 🙂 It was magnificent! A true maestro!
Nothing really to say but 'wow'....well, and to add that this Italian gentleman knows how to treat the best of British produce whilst staying true to the origins of the dish.
Bellissimo!
Grazie Mille
Tony
Now that's cooking. If you don't have that kind of passion, patience and attention to detail you're not a chef. Absolutely splendid.
Im a chef but not at a Michelin restaurant but at very nice one. What a beautiful way those he put it together so nicely and traditional, simple and precise! I’m originally from Brazil and people would love a different way for them to serve beef Down there like this
I like how he naturally uses English to describe certain elements
Il piacere di mangiare un piatto del genere non può essere mai più grande di quello che si prova nel guardare questo filmato la maestria,la tempistica,la chiarezza della comunicazione ti coinvolgono così tanto che eviti di usare qualsiasi aggettivo per definire lo Chef per paura di essere riduttivo.Grazie a tutti.
Non conoscevo questo chef: cosa dire? UN FENOMENO!!!!
Ha diversi ristoranti a Londra di cucina italiana ma è solamente costoso ce ne sono di migliori
Normally I only ever see Signor Mazzei on British tv , talking in English and cooking delicious Italian food… now this , where he’s cooking his version of a British Classic meal and talking in Italian.. He’s good !! 🙏
Quando si dice "l'importanza della tecnica". Complimenti davvero!!
Finalmente uno Chef che non pensa di essere il braccio destro di Dio....super professionale, che sa spiegare, mai arrogante, non come quegli individui saccenti che fanno le prime donne in televisione! Complimenti, un piacere ascoltare e guardar lavorare un vero professionista dell'arte culinaria!
Flawless execution of a british classic, amazing job chef... oustanding!
Una gioia inaspettata vedere lo chef Mazzei all'opera, tanta, tanta, tantissima roba!
Sono sincero, raramente sono rimasto tanto affascinato dalla preparazione di una pietanza.
Impiego totale della materia prima dove niente si scarta e tutto ha un suo motivo di essere impiegato.
Zero presunzione, zero autocompiacimento, zero fronzoli e tanta sobrietà e sostanza; passione e sapienza evidente in ogni movimento del corpo e delle mani.
Complimenti anche alla regia per il lavoro magnifico, prova ne sono le terminazioni nervose della mia bocca ai massimi livelli di agitazione pur non potendo fruire di odori e sapori… vorrà pur dire qualcosa no?
Mi ha fatto inoltre piacere vedere come la cucina fosse vera e vissuta anziché la solita asettica sala chirurgica tipica delle cucine stellate. Qualche piccola ammaccatura che fa mostra di se sui bordi di casseruole e pirofile, il forno che non si vergogna di essere in po' "abbrustolito" dal tanto buon cibo cotto nel tempo.
Complimenti!
Very nice! It's great to see a British tradition understood and explained by a brilliant Italian! Grazie Francesco!
Ma Di cosa stiamo parlando?!!! La perfezione l’amore per ogni singolo ingrediente e la meticolosità ad ogni passaggio: l’ho mangiato con gli occhi! Grazie, Conplimenti
I was doing fine - I'm a 69 yo Englishman Londoner of Italian heritage - with this wonderful demonstration right up until the pouring of the gravy near the end, when it was as much as I could do to NOT eat my computer screen. I live in the London suburbs and getting to Battersea isn't too difficult, will check out the restaurant!!
Chef da amante della buona cucina e per ora cuoco amatoriale....mi sono emozionato, dallo svolgimento della ricetta e dalla spiegazione. Grazie.
Finalmente una cucina vera e un cuoco che sa tirare fuori sapori da ogni parte del cibo, ora ho nostalgia dei nonni, che riposino in pace
I don’t eat 🥩 everyday but when I eat it I want it that way
Nice job chef
Cheers from San Diego California
I'm genuinely gobsmacked at how good this meal looks and how informative the video was. This is perfection, disguised as simplicity.
I classici aromi e sapori che tutti attendono con impazienza. Ci sono momenti in cui le preparazioni semplici sono le migliori. Sembra fantastico! Saluti! 👍👍✌️
Perché le preparazioni semplici..... Non sono realmente semplici, sono semplicemente prese sotto gamba.
In cucina le preparazioni semplici sono le più difficili da attuare alla perfezione
I crave to listen to the Italian language, being a second generation Italian American that was never taught to speak it. Hearing it just reminds me of all my family oldsters that are long gone and missed. I also crave all this food!😆
It's so beautiful and looks totally Do-able!!! Thank you So Very Much Chef Francesco Mazzei!!!! Thank you Thank you Thank you!!!!
Fantastico...quando la cucina è un arte....! Andrei a Londra solo per assaggiare questo piatto, curato in questo modo. Di assoluto rilievo la presentazione di Mazzei....condivido, un piatto opulento e gustoso (ma che lavoro e che ingredienti...).
Lascia perdere ..in Italia c'è di meglio
This is stupidly perfect... from an English Chef and Butcher.
Bellissimo. È davvero commovente vedervi trattare il nostro semplice piatto nazionale con tanto affetto e rispetto!
I just watched the Azerbaijani wilderness guy before this but Francesco's cooking is even better. Bravo.
As an English person I highly recommend what the chef did: perfect. 👍
Gravy without corn flour?? It looks like broth lol not real gravy also the beef cut is not the one used for the Sunday roast like top rump or silverside.
mate, its clearly an upscale place, corn flour is totally unnecessary for a pure meaty gravy. A thin consistency is preferred for covering cuts like a rib roast.
@@marcellop3163 Hahaha
It might be your local culture; but you Brits need continental Europe to demonstrate dining to you - eating chopped fried potato from yesterday's newspapers with your hands - really?. How did miss the crockery/cutlery memo.
We eat pizza slices by hand on this side of the pond - but it has a bread base, so it'sacceptable. You guys just don't get food.
Yet two of the best top chefs in the world are British, Marco pierre White and Gordon Ramsey, as well as many others. Dont talk bollocks. We know our food in the UK. We dont all eat fish and chips everyday thats just a takeaway like pizzas are. @@cahillgreg
Che chef fantastico … passione e competenza ai massimi livelli …veramente il top
Very, very fantastic ! Excellent ! Thank you chef Mazzei, you are the best !!!
Buongiorno, finalmente la ricetta migliore in assoluto per il mio amato roastbeef! Grazie ,è una persona che si distingue per il grande amore con cui cucina e si dedica a questa arte in maniera eccelsa!
Superb Chef Frankie...attention to detail of this famous English dish is second to none. Thanks so much for taking time out to make this video and explaining every step thoroughly. It's real wholesome food, done so well.
Standing ovation, Chef! 👍👍
Long before England had any restaurants like Italia Squisita, my wife and I were treated to the London Savoy's famous roast beef dinner c/w full Yorkshire Pudding and a massive 5 rib roast, under a silver dome on a trolly and carved at table. It was memorably fabulous.
This looks even more spectacular. Chef missed nothing. It's the full Monty.
Fantastica competenza e simpatia! Grazie!
Spectacular! Incredibly grateful for this channel. A superb resource for cooking enthusiasts of all levels. Bravissimo, grazie mille!!
From the roasted bones to the final plate a beautiful and perfect prime rib roast dinner. Great chef.
Mi commuovo ad ogni vostro video…ormai non ho più lacrime
Che piacere assistere a queste preparazioni di un grande Maestro di cucina. Grazie!
Absolutely definitive. The Chef even said he had fun. When it's fun, it's gonna be delicious.
Grazie!
Uno spettacolo!cucina tradizionale con tecnica sopraffina.
Grazie Chef!
da un cuoco professionista!
Excellent preparation a true chef🙏🏻 Nothing whimsical or lack of respect for prime ingredients. Just plain wonderful and amazing.
Never mind the Monday, this would not last past the Sunday with me on the beef. Super terrific recipe! Spectacular indeed. ❤ 🤗
A Master at work!
Fantastic! Thank you Sir.. I totally enjoy your skills and presentation!
0:51 "una ricetta facilissima e velocissima da fare" 😀
Bellissimo, spettacolare.
Potrei letteralmente ascoltare Chef Mazzei parlare per ore e ore senza stancarmi, é straordinario!
Ottimo che usa la terminologia tecnica inglese e la spiega in italiano, più volte durante il video ripete la stessa operazione per lo stesso termine per farlo assimilare. Well done!
Fantastico! Che passione nelle preparazioni! Tutta la mia ammirazione!
this is why the price of the food is very expensive, just look at all those preparations, but not just the preparations, we're also paying the experiences of the chef, the food itself is complex, but to be able to recreate it everytime, with such complexity, that's the key.
Took me years on youtube to stumble over this. Amazing, really. Look at the perfect cooking of the meat and everything accompanying it, this is a dream. Thank you.
Check the date, my man. Was made this year. So. Like, took you years...? You a time traveller?
Che meraviglia!! Sono senza parole! Bellissimo!! 👏👏👏🥰🥰🥰
Una meraviglia di piatto! Grazie
uno dei video sulla cucina migliori ed interessanti che abbia mai visto :)
È quasi ora di cena e vorrei prendere un aereo per Londra; bravissimo.
I couldn’t stop watching! Nice execution- Bravissimo!!!👏👏👏👏
Meraviglioso,impeccabile esecuzione. Grazie ❤
So wholesome! Italia Squisita, keep posting high quality content like this!! 👍
Any Englishman would be proud of those Yorkshire puddings, bravo!
A Yorkshire man would!
Bravissimo grazie davvero!
Molti dettagli interessanti!!
Thank you Chef! I enjoyed the dedication and the love for the foods in the video; a pleasure to watch.
Questo si chiama chef....... porta tutta la bravura e tutta la maestria di uno chef italiano in un paese straniero, cucinando un piatto locale........
Superlativo
I could watch this guy all day.
Video strepitoso grazie a questo stupendo chef. Ma quanto amore metteva in ogni piccolo dettaglio. Complimenti veramente alla sua bravura e lo ringrazio x avermi portato in Inghilterra con un suo grande classico.
Every element of that dish is perfectly executed. Bravo!
Amazing content! Always learn so much! Really appreciate the English subtitles 🙏🏼 the only problem I have, is the rib part of the roast beef is plated, as if I’d be able to pick it up and eat it with my hands in a restaurant that beautiful 😂
Il video più bello del canale. Ricetta spettacolare
Best roast dinner I have ever seen! Gorgeous! Beautifully crafted!
Stupefacente la manualità e la sicurezza dei movimenti. Soprattutto la capacità di trasmettere e fare recepire la condizione di ciascun elemento cucinato singolarmente e unito nella parte finale per la presentazione del piatto. Complimenti Chef Mazzei, ho apprezzato moltissimo.
As a Brit who takes enormous pride in his Sunday dinners, that looks outstanding.
The Yorkshire puddings looked almost as good as mine, beef dripping is the key for good Yorkies and good roast spuds.
The marrowbone was a really nice touch and I will definitely be trying that.
My only complaint, the watercress. Why? Replace that rabbit food with a nice bit of Savoy cabbage, it's Sunday dinner not a salad.
Agreed - this looks amazing. My only other suggestion is to fluff up the potatoes in a pan after the par boil. This gives more surface area for the fat to bind to and makes them extra crispy on the outside. You can also add flour, although it's not a necessity if you fluff them up well.
You are right! Semolina is even better than flour for that crunchy exterior @@rossnicholson9878
Wow. I haven't eaten roast beef since I was a kid. This version looks outstanding. Compliments to the 👨🍳 👌🙂
Every Sunday in my house as a child
Spettacolare. Certamente una ricetta meravigliosa, preparata con cuore. Non potrò mancare, prenotando qualche mese prima, naturalmente. Grazie.
Grande Francesco Mazzei orgoglio Calabrese a Londra. Conosciuto di persona...è stato un grande piacere!
Ricetta stupenda ma voi siete bravissimi con la fotografia ed il montaggio! Bravissimi!
rifarlo a casa sarebbe complesso forse solo per le lunghe cotture, ma la cottura, la rosolatura del pezzo e tutto il condimento sono poesia.
Amazing, thank you for sharing and explaining so well
UNA MERAVIGLIA!
Che spettacolo chef davvero incredibile
an absolute masterclass well done sir...
For once, a featured restaurant that I can visit, I live 15 min away so will definitely go there but I will eat Italian. I need to practice this recipe at home so I can finally tell my English friends that I can cook something local
Video molto ben fatto. Spiegazioni ottime. Passaggi dettagliati e ben spiegati. Bravi ben fatto.
Spettacolo! 👏 👏 👏
Grazie Maestro 🙏
solo una parola, "minchiaaa". Complimenti Chef, sei riuscito durante la preparazione del piatto a farmi immaginare i profumi degli ingredienti man mano che li preparavi. L'accuratezza e la delicatezza con cui hai trattato le materie prime , l'attenzione al dettaglio derivanti da una vera passione per la cucina. non riesco nemmeno a pensare che dopo una così lunga preparazione ci sia qualcuno che divori quel piatto in pochi minuti. Complimenti , complimenti
La spiegazione, il video, i passaggi, la passione....un capolavoro!! complimenti chef 👏🏼
Bravissimo,spiegazioni chiare,e molta passione.
Perfetto
My knowledge of Italian is virtually non existent but I felt I understood every word he said including “dripping” and “ Yorkshire pudding”. I have already ordered a new kitchen and equipment in order to replicate his fabulous cuisine !
uno chef che non usa uno stecchino sulle labbra ma un vero termometro, grande
What a perfect rendition of a British Sunday roast. It looks perfect and I would be honoured to eat such beautifully prepared meal....Fantastic.
Absolutely perfect in every detail!