Roast Beef in an Italian Michelin Two-Star Restaurant with Alessandro Negrini and Fabio Pisani
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- čas přidán 11. 02. 2021
- Roast beef, one of the best known English recipes, is a dish now spread in all gastronomic cultures all around the world. To discover its secrets we went to Il Luogo di Aimo and Nadia, the Milan two Michelin star restaurant led by a couple of the most authoritative chefs in the panorama of contemporary Italian cuisine. Let yourself be led by the competence and sympathy of Alessandro Negrini and Fabio Pisani to discover an authentic "cult" dish.
In collaboration with Berkel www.theberkelworld.com/it/
See also the recipe of "Spaghetti garlic and oil" by Alessandro Negrini: • Spaghetti aglio, olio ...
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All'interno del video manca un'informazione fondamentale: la temperatura al cuore del Roast-beef all'uscita dal forno deve essere di 48° c. Nei primi 7 minuti di riposo raggiungerà poi i 52/55° c. Buon divertimento e non dimenticate di taggarci su Instagram se riproducete il piatto!
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The video lacks a fundamental information: the core temperature of the Roast-beef at the exit from the oven must be 48 ° c. In the first 7 minutes of rest it will then reach 52/55 ° c. Enjoy and don't forget to tag us on Instagram if you prepare the dish!
Proprio quello che stavo per chiedere, grazie mille!!
Per quanto tempo deve stare in forno circa?
Ppp
To me it's quite a novelty watching roast beef being served with a green pesto style salsa ! 🤗
I used to work in a delikatessen, some decades back, so I've made roast beef a few times....
Our slicer was a more modest machine that the red Berkel, but still did the job.
I usually serve finely sliced roast beef with eighter a horseradish sauce, or a tartar sauce.
Ocationally I'd make slightly thicker slices.
Plating them up with Waldorf salad. 😘
Per quanto tempo? Van bene 45 minuti a 200 C ventilato?
I just watched for 15 minutes while two guys handled a piece of roast beef like it was a faberge egg.
Underrated comment
there's no better way to handle ..err...your meat.
@@latze74 lol
Cos Italians know how to dramatise, get it?
really important.. . as if a rocket was developed))
That background track makes me feel like I am selecting my Mii character to do some bowling in 2009.
It's very strange as an Englishman seeing Italian chefs say something good about our food! Lovely dish.
lol you are right.
Well? It's more like Italian chefs making an English dish their way and "then" saying how great it is.
@@OUigot true 😅
Yes but that its not a Sunday roast beef isn't?
Yes - looks delicious. But there's absolutely nothing English about it at all. That's an Italian dish.
I’m a trained cook and have visited England and lived in Italy. This was a fun video to watch, as we have Italians perfecting an English favorite. It was awesome. They did English roast good. It was truly fun to watch.
Il rispetto per la materia prima è incredibile, si può percepirne perfettamente la squisitezza anche attraversò uno schermo. Complimenti davvero ai due chef
🤣
Il roast beef con il tarallo è top ahahahahaha
Cucina classica ad altissimi livelli! Ciò che manca agli Istituti Alberghieri ad oggi. Tanta roba!
Io l'alberghiero l'ho fatto, non ci saranno stati gli altissimi livelli, ma le basi e la teoria sì ed é con quelle che si inizia. Tant'é che dal mio umilissimo alberghiero é uscita una stella michelin, tuttora in attività e l'unica della mia città
Ah dimenticavo, al mio alberghiero ci insegnavano anche cose come il riconoscimento della temperatura alle labbra che mostra qui lo chef per il controllo cottura. Quindi, non so che dirti, fai un alberghiero prima di giudicare, forse
@@lucafonzari8898 veramente non sono mica io la stella, per fortuna ancora non parlo di me in terza persona. Devo ammettere che spesso le generelizzazioni mi avviliscono
@@lucafonzari8898 eh, caro,bambino....forse supponente sei tu.Fra l altro tutto nasce commentando una ricetta abbastanza,se vogliamo,banale...
Ogni volta che cerco qualcosa che mi rilassi e mi intrattenga mi guardo un video di Italia Squisita - anche uno vecchio.
Un dolce appuntamento con vera maestria e puro piacere per gli occhi. Grazie per il vostro lavoro.
I
Io pure Giovanni! Quasi tutte le mattine con il caffè
❤️VIVA ITALIA❤️
Video bellissimo e complimenti ai due chef che danno un'impressione di intelligenza, umiltà e simpatia.
Umiltà proprio per niente...
Ti hanno pagato???
Ma sei matta?
It's lovely seeing top foreign chefs giving English cuisine some respect. I am the first Englishman to put my hands up and say that italian food reigns supreme, but you have to understand that here in England we are limited by our environment. We don't have the weather for basil, and tomatoes, and good wine (yet). It's nice to see people not just making stupid tribal jokes, but actually cooking tradiitonal English food. Bravo Italy!
My mother would occasionally cook a roast BUT it was horrible she cooked great Italian but not roast beef/lamb so when my friends would say they were having a roast and sounded really excited about it I would almost feel sorry for them judging from my past experience of it when I was older I had a roast done by my (anglo) girlfriends mum and it was bloody beautiful... I now make roasts myself live and learn hey.
Detto da uno come me che nn mangia carne... grande spettacolo, bravi, complimenti. Da bambino ero addetto al taglio del roast-beef che cucinava mia madre quando avevamo ospiti... coltello affilatissimo a lama lunga, ancora ricordo con piacere quei gesti...
Complimenti! Davvero una grande performance, bravi.
Semplicità di esecuzione e risultato impeccabile: un “bravo” a voi!
semplicità fino ad un certo punto, poi ti dicono: noci di...pepe di...sale di...,! sarete stellati ma fate un po' ridere!
Fabio's joy at the end when he made the first bite was fabulous! I'm making this today.
Love the dedication in seasoning the meat correctly and tying it to cook through precisely. Then the slicing. Magnificent.
I really love the english subtitles. The meat looks great
wow- that is the best roast beef recipe I've ever seen! I need to try this now! And I need a slicer!!
Questo canale è una vera opera d'arte. Gli Chef sono tutti eccezionali e ogni video fa venire la voglia di cucinare e assaggiare :)
I grew up with English parents in Canada, eating roast beef, I thought. I never liked it. Now, after watching this video, I realize I have NEVER had roast beef, but instead pot roast. Why do people get the two mixed up?
My wife and I watched this video twice and followed Alllesandro's and Fabio's instructions. Finally, at age 62, I have had roast beef! It was amazing and far, far nicer than a pot roast sitting in a pan of water. Because of the high temperature needed and the tremendous amount of smoke generated, we cooked it on our barbeque.
By the way, be careful you don't overcook it! I removed the roast from the heat once the interior temperature reached 135F and as it rested the temperature rose to 145F, the perfect medium rare. Toward the end, check it every five or ten minutes because overcooked roast beef is not great. Thank you, guys, for the excellent video!
Before you ask, we do use Celcius here but my meat thermometer is American so it reads only in Fahrenheit. Your target temperature of 145F for medium rare is 63C. Don't go past it or your meat will be ruined!
Wow😋
@@paulmaxwell8851 It's kinda a pain in the ass to have weather reports in Celsius and recipes in Fahrenheit, eh? I've been forcing myself to more fully metricate for a while, especially with regard to baking (READ: switching from volume measurements to weights). Cheers from Ottawa.
@Drew Peacock "Needlessly insulting," says the troll with a weeks-old account whose initial comment was conceived specifically to demean. 🤔
As being from the states I’m not sure what you consider medium rare. Rare is finished at 125°, medium rare is finished at 135° and medium is finished at 145° as for myself I pull my roast at 115° to finish at 125°. I do like mine more on the rare side. Peace.
Grazie mille! Lo faro' sicuramente! siete fantastici.
Bravi,ottima esposizione della ricetta,bella e semplice la ricetta,e bravi gli chef! Affiatati ,appassionati e bravi oratori,bravi e buon proseguio
Belle e squisite le vostre ricette. Piatti importanti, chic, da fare un figurone.
Mi piace tantissimo l'idea di unire due cucine culturali.
Bravissimi! Grazie
I don’t know why but this was really mesmerising. Two chefs who have insane knowledge of their craft! Absolutely delicious
I love Italians, personality and their cuisine. A beautiful gift from the creator.
I'm English and think Italian food is the best in the world. I'm glad they left the empire building to us ❤❤
I can't believe he checks the probe with his bottom lip, what an interesting and cool way to test the temp- an amazing technique that would have worked long before thermometers existed. Also hilarious interaction at 8:25 about the clove of garlic they're adding.
we do it with fish too
Its a basic Technic and yes, before thermometers a cook used to do that
That's basic on the job technique.
@@TheGunnCat I am not a trained chef and haven't seen that practiced in america.
@@SheldonBeldon Because thermometers exist. Or because you know how cooked a piece of meat is without sticking things in it and letting juices out.
such nice guys!! i love their calm exitement!
what a beautiful video a joy to watch. The Italians have a knack of making everything look and sound beautiful.
Two excellent Italian chefs, cooking a British classic, taught to one of them by a French master (RIP Michel Roux) with an Italian twist in the sauce. Looks great, personally I wouldn't use a meat slicer (if I had one) as I'd prefer thicker slices, but other than that fantastico.
except it's an italian recipe, nothing wrong with it, but it's not the classic and it's not the british recipe anymore, unless you think roasting was invented in england, which only a retard would believe
@@AtticusDenzil No I don't think the British invented "roasting." Roast beef however is very much considered a typical British dish and has been for hundreds of years. I'm not personally British so I don't care either way, but that's just a fact. As far as this dish being Italian, sorry wrong again there, because they said they learned it at the waterside inn, which is a French restaurant in England, so technically it's a french dish, but whatever. So just calm down you overly nationalistic child.
@@AtticusDenzil so any recipe that involves roasting should be credited to whoever invented roasting, right? tbh it sounds extremely stupid. They also stated clearly it's an anglo-saxon recipe, only a retard would miss it
@@zimzimma5688 roast beef on its own is not a traditional British dish. A Sunday roast is a traditional British dish, ie roasted beef, pork, or lamb, with gravy, roast potatoes, Yorkshire pudding, carrots, parsnips, and maybe some greens. The sauces would be completely different too, classic would be beef with horseradish, pork with apple sauce, and lamb with mint sauce. The only thing this dish has in common with a Sunday roast is slices of roast beef, which are still much thinner than they would be in a British serving of the meat.
@@AtticusDenzil What's the Italian equivalent of a "Plastic Paddy"? For the answer, look in a mirror, Yankee Doodoo.
La salsa è una bomba e lo dico da chef. La cottura è magistrale. Complimenti
Grazie, fatto come hanno spiegato gli chef, risultato spettacolare!
Non è che mi avete fatto venire fame...mi avete ucciso proprio! Che spettacolo!
Oulala ça a l'air très très bon !! Magnifique , bravo l'Italie !
13:39 Inevitabile!
Finalmente vedo un Rosbif...arrosto croccante fuori !! Lo preferisco leggermente più rosso al cuore..Grazie della lezione 🙏🙏🙏 siete azzeccati insieme..e soprattutto piacevoli senza arroganza
Novecentosettantasei grazi! I think you guys just upped my roast duck dish. I just never thought of flipping pieces of meat during the resting phase to counteract the effect of gravity. Thanks a lot for that.
Siete due Chef esemplari complimentissimi
to make the sauce, we need the followinf: list of about 3 thousands ingredients
A Master making something complicated look easy.
come on only several of the most common things!
That's the beauty of the Italian cuisine. Maximum restrainment in the number of ingredients. Hence, the ingredients actually mean something.
Ten, not counting salt, water and olive oil - all 10 available anywhere.
If you’re a true cook they’re standard in your garden.
sempre video di qualità da questo canale!
Siete propio belli insieme...due grandi professionisti....anch’io sono pugliese ma spendo tempo tra la Svizzera e la bellissima Val Tellina
I just tried this and I have to say the smoke alarm came on, there was so much smoke in my kitchen. Nevertheless, it was worth it, the best roast beef I've ever had. Thank you Chefs, thank you Italia Squisita!!!
When the smoke alarm goes off, you know you've cooked meat well.
@@federicoclaps5099 you know you used the wrong oil with a low smoke point! Just like these two - putting extra virgin olive oil on 250C - no wonder it made such a smoke:)
Put some water on the dripping pan under the rack
250 is too high, the fat melting on the pot start frizzling too much and goes to re oven resistance on the top and get burned. Better 200 degrees max
Wow, from the moment you sliced the meat I could see it was absolutely beautiful -Complimenti ! The pesto you made reminds me of South American 'chimichurri', where they are also world class experts in cooking the world's best beef to my thinking.
Thank you for your compliment from Buenos Aires. Just waiting for friends to start the fire. We will share a good asado with wines from Mendoza!
Aweeeeee che meraviglia! Bravissimi! Io vivo a 10 minuti dal Waterside Inn. Che spettacolo di ristorante! Complimenti, bravissimi 😬😋🥂
Thank you for adding your wonderful Italian flair to an English dish - I am cooking it tonight!
Masters at work, love their attitude
They really speak with passion and seem to love what they are doing. this is great
Looks superb lads!! Love the fine slices
I tried this today and IT WAS AMAZING! FANTASTIC! THANK YOU🥰✨😍
Hell's teeth. That looks so good. I'm English and as such have eaten more than a couple of roast beef dinners... but that looks and sounds like the way I'll be doing my next one. Fabulous!
Will try. THX :)
Love Italian chefs recipes about beef, and everything else!
Grandi chef. Ho fame ora! Provero' questa marinatura non avrei mai immaginato.
Ese Roast-beef con el majado (asi le llamamos en España) de todos los igredientes con sabor Mediterraneo, es la mezcla perfecta para una super receta faci y sabrosa. Desde mi humide canal de cocina y como gran aficionado os felicito por lo esplendido de este platazo. Saludos cordiales desde Valencia.
Ho visto il video ieri e ho pensato di provare la ricetta stasera per una cena. Assolutamente fantastico questo roast. La salsa non l’ho provata ma la carne era talmente succosa e morbida che senza era cmq perfetta, grazie mille!
hai anche misurato la temperatura con il labbro inferiore?
@@fabriziopiras3928 certo
These two chefs are talking as if they are saying a poem‼️
Fantastico cooking and grazie 🎉
Wow - that looks delicious. Congratulations on a great dish.
It was a nice teamwork again
Meraviglioso! Tante grazie!
Your videos are works of art. Bravo!
As a Brit who has been cooking and eating roast beef his whole life, I can honestly say, that looks bloody fantastic.
As someone who is unfortunately allergic to nuts though, I would switch the pesto (which did look good) for horseradish sauce.
Bellissimo.
If you like beef why kill the taste with horseradish which overpowers it?
@@ngc-fo5te mix the horseradish with some of the au jus to thin it out and dilute the strength. enjoy!
@ID10T Still takes away from the taste of the meat - enjoy the meat not some taste killing vegetable.
@@ngc-fo5te Have you ever tried it? It's weird but it really complements it.
@@lorinchak7436 It really does ;)
che bontà.. bravissimi.
What a great partnership between the chefs!
Fantastic! Looks absolutely delicious
Bravissimi!
Inoltre è apprezzabile il fatto che usino attrezzature "casalinghe" e non forni / fornelli fantascientifici
Si apparte l'affettatrice
@@joel.103 quella però te la puoi procurare a un centinaio di euro.
È vero che è poco comune, però è facilmente reperibile
@@francescoradogna2900 si è vero, mi è solo dispiaciuto non vedere il taglio fatto a mano
Anche a me ragazzi, vogliamo il taglio a mano!!
Ma bravissimi i nostri due chef!!
Bucare la carne con il fricchettone non è il massimo comunque bravissimi
Si tocca il labbro con lo spillo: “mancano 6 minuti” 😂
Stavo cercando questo commento, ero sicuro che l avrei trovato😂😂👍
Un idiota e sicuramente lavapiatti nell ristorante inglese, ma chef mai
e lo brucia ahhaha
@@valentinomanni7105 secondo me è perfetto.
@@mendimtar ma che cazzo dici
Stupendo questo video bravissimi 🥰❤️❤️
Ho imparato bene!!! Grazie mille!
This is my now go-to recipe when I roast beef. I use ribeye or tri-tip and it comes out perfect everytime. The kitchen gets a little smokey but it's worth it. Thank you!
You could kayak down the river of juices running out of my mouth right now. Dio mio!
*Checks price of home meat slicer*
*Goes to bed sad*
Haha yeah you can get a could slice with a knife but obviously nowhere near as precise as that.
Thank you for sharing your knowledge and skills with us! I have some new ideas now!
No possibility of even remotely recreating this recipe...but loved watching you create the end result. Would love to try it some day. Inspired to try something similar...but perhaps with about 100 less ingredients?
Lo chef con gli occhiali sembra tredici pietro più grande lol
HAAHHAHAHAAHHAAH è verooo
Quindi Gianni Morandi
@@xcvb2347 esatto
Ahahahahaa Gianni Morandi
Negrini è il vero goat della scena gourmet italiana
I can watch this the whole day! 🤤🤤
It is just exquisite to Watch al the technics and explanation thank you Chef’s
10:23 "che meraviglia"
il fumo negli occhi
Complimenti per la cottura e la salsa...però belin calcolare i minuti che mancano toccando la sonda con il labbro...credo sia improponibile per me ...bravi ...e chissà che buono...
Tanta roba, madonna mia🤤
The best looking roast beef that I ever did see.... Wow!
Fantastic. I didn’t even need subtitles since these guys talked with their hands.
Okay, okay! Alright already! I'll make it tomorrow.
That looks amazing.
ready?
Bravissimi!!! Complimenti... 👍💪
Grazie
Loved this ! I live in England and it's so heavy all the potatoes and gravy ! I'm making this tomo xxx
Este canal es fabuloso...bravo Italia Squisita
Poesia ✨
What an interesting Italian take on English roast beef!
I agree. The troubles start when the opposite happens. #notopinappleonpizza 😂
this was amazing. mille grazie!
Bravi avete fatto grande un piatto, che io adoro assai.
Video molto interessante dove viene spiegato il tutto molto bene, ma quella forchettata data a 6:40 fa male al cuore, avete fatto vedere il passaggio della marinatura per far sigillare la parte esterna e poi si va a bucare la carne in quel modo, apparte questo rimane comunque un bel video
Il fatto che la carne si possa "sigillare" è una credenza molto popolare, ma errata. Essendo un tessuto fibroso la carne non può essere sigillata, i liquidi potranno sempre uscire fuori, a meno che non facciamo determinate cose. Il non bucarla non è tra queste. Il modo migliore per trattenere i liquidi è il passaggio di marinatura col sale che gli chef hanno fatto prima di cuocerla. Anche il riposo dopo la cottura o il fatto di non cuocere la carne quando è fredda di frigo sono accorgimenti utili.
(Fonte: Scienza della carne, Dario Bressanini)
@@Syl2154 sicuramente, lo so perfettamente che il fatto di dire carne sigillata non è come dire che diventa un palloncino e se lo buchi esce tutto, penso che questa diceria della carne sigillata manco fosse a tenuta stagna derivi dai video di ricette, non si può negare però che il bucare così la carne vada a far uscire dei liquidi, non dico che diventa secca eh sia chiaro, ma anche una piccolissima parte di liquidi sono usciti
I'm sitting here, a 9th generation Englishman, learning how to cook roast beef from two bonafide Italian chefs.
45th Generation Roman.
@@OliHandy2008 The Streets? Original Pirate Material?
Video davvero buono. Da Los Angeles California, grazie.
Oggi appena fatto la vostra ricetta.Una ricetta strepitosa!!!!!
I cooked this today and it was amazing. I ate too much but I don't care.
Now I want to see a British version of some classic Italian dish!
That's Dolmio day
@@NotnventedHere No, but really trying to 'make it better' not worse
Then go to Torquay and look for the girl on the beach most resembling Claudia Cardinale, marinated in suntan oil, tied with a string bikini, and garnished with a straw hat. Buon appetito!
@@dixonpinfold2582 delicious!
Take everything French; cuisine, produce, landscape, culture, history. All of it is better in Italy. Thank you for the wonderful recipe and method. I am cooking Sunday lunch here in England, and I will be adding this to our traditional roast beef.
😂 why so much hate toward France,
In this video the recipe is british and the cooks are Italian leave us out of it lol we didn't do nothing wrong here.
Italians and the love of well eating! You are my second cuisine love, cause you are as rich as french cuisine (okay, i'm french so it's the one I know best...). Thank you for sharing that love!
Bellissimo...ma quando avete usato il forchettone mi sono sentito male...
A quella temperatura e con lo zucchero che ricristalizza immediatamente è indifferente il forchettone.
Veramente pensi abbiano bisogno delle tue osservazioni? I danni di internet 😂
@@gamedogfanmeno male ci sei te!
Wish I could have a domestic slicer.
don't operate it like him however. That's dangerous.
Man the ingredients for the sauce sound like you need to go on an adventure to get them...I love it
This is the kind of stuff countries would go to war for a few centuries ago
Complimenti per la pulizia!!
Looks delicious but to be honest I would probably still just want it with gravy
And to have been roasted on top of some veg… onions, carrots, potatoes, etc… BUT… it’s beautiful non the less!!