Piemonte's Langhe are best known for their superb red wines, but the region also has some of the finest stands of hazelnut trees in the world. Though this recipe calls for beef, you could use other meats too, including rabbit. To serve about 6 you'll need:
Prep Time: 20 minutes
Cook Time: 90 minutes
Ingredients:
- ** The Meat **
- 2 1/4 pounds (1 k) meat for roasting, for example rump roast, tied so the piece holds its shape
- A carrot, an onion, and a stick of celery, all small, and chopped finely
- 2 tablespoons olive oil or butter, as you prefer
- Salt and pepper to taste
- **The Sauce **
- 12 hazelnuts, shelled and toasted in the oven
- 1 tablespoon flour, lightly toasted by heating it in a non-stick skillet
- 1/4 cup (50 g) unsalted butter, softened by warming
- 1/4 cup (60 ml) dry Marsala wine
Preparation:
The meat should be at room temperature when it goes into the oven, so remove it from the refrigerator in time for it to heat up.
Begin by preheating your oven to 420 F (210 C). Set the meat in a roasting pan with the chopped vegetables and the olive oil. Season it to taste with salt and pepper and put it in the oven. After 20 minutes reduce the heat at once to 320 F (160 C) and roast the meat for about 15 minutes per pound (33 per kilo) if you like it rare (a meat thermometer should read 120-125 F, 60-63 C), or for about 20 minutes per pound (45 per kilo; if you like it medium; the thermometer should read 140-145 F, 70-73 C).
While the meat is cooking gently toast the hazelnuts; depending upon your preference you can then use them whole, crumble them, or chop them finely in a blender.
When the meat is done, remove it to a carving board and let it stand 10 minutes, covered. While it is standing, spoon the pan drippings (including vegetables) into a skillet or sauce pan. Heat them over a gentle flame, and when they begin to simmer add the hazelnuts and the flour, stirring lest the flour form lumps, and then the butter and the Marsala. Mix well and cook until the sauce thickens slightly.
After carving the roast spoon the sauce over the slices, and serve at once.
Note: Some people blend the sauce to make it creamier. The choice is up to you.
Begin by preheating your oven to 420 F (210 C). Set the meat in a roasting pan with the chopped vegetables and the olive oil. Season it to taste with salt and pepper and put it in the oven. After 20 minutes reduce the heat at once to 320 F (160 C) and roast the meat for about 15 minutes per pound (33 per kilo) if you like it rare (a meat thermometer should read 120-125 F, 60-63 C), or for about 20 minutes per pound (45 per kilo; if you like it medium; the thermometer should read 140-145 F, 70-73 C).
While the meat is cooking gently toast the hazelnuts; depending upon your preference you can then use them whole, crumble them, or chop them finely in a blender.
When the meat is done, remove it to a carving board and let it stand 10 minutes, covered. While it is standing, spoon the pan drippings (including vegetables) into a skillet or sauce pan. Heat them over a gentle flame, and when they begin to simmer add the hazelnuts and the flour, stirring lest the flour form lumps, and then the butter and the Marsala. Mix well and cook until the sauce thickens slightly.
After carving the roast spoon the sauce over the slices, and serve at once.
Note: Some people blend the sauce to make it creamier. The choice is up to you.
