Roasted meat and potatoes

Recipe Roasted meat and potatoes of of 25-01-2015 [Updated on 05-09-2018]

La Rosticciata, a second dish of potatoes and meat, is a typical recipe from Trentino Alto Adige. I tasted it for the first time as a child during a holiday with my parents in Bolzano. When I brought it back home, we got lost in the memories of our travels with the whole family, when we left at night to reach "distant destinations" by car. Oh yes, one of the best things about food is that it reminds you of episodes you thought you had forgotten, the meat and potato rotisserie the other night did the magic of bringing back memories of kastelruth;) happy Sunday friends

Method

How to make roasted meat and potatoes

Wash the potatoes in their skins, put them in a saucepan, cover them with plenty of cold water and cook for about half an hour.


Peel and cut them into slices that are not too thin.

chop the onion, put it in a large pan with 40 g of butter and let it dry over low heat

Add the veal slices to the sauce and brown them on both sides, then temporarily remove the meat from the stove.

In another non-stick pan, melt the remaining butter and brown the potatoes evenly, adding parsley and marjoram.

Add the meat to the potatoes, season with salt and pepper and sprinkle with a ladle of boiling broth

Serve the Rosticciata of meat and potatoes piping hot.


Roasted

A couple of days ago I was watching Giorgione on TV (a really nice chef who prepares very tasty dishes, I suggest you to inform yourself!: D) that he was cooking this rosticciata, which I had never heard! It is a typical South Tyrolean dish, based on meat and potatoes, cooked separately and then joined at the end. My boyfriend turns around and says: shall we prepare it tomorrow? And said done! : D

From what I have read on the internet there are many versions, I have followed the one I saw on TV, which included different types of meat (I used pork, beef and veal) cut into large pieces. In the end, we licked our chops! : D

The only variant that I recommend you make to the recipe (and which I will do next time too) is to use fine salt instead of coarse salt, because it melts better and there are no crunchy pieces left!

Have a good Sunday, see you soon with the newsletter! :)


Roasted meat and potatoes

There rosticciata (or Gröstl) is a rich single dish typical of Trentino-Alto Adige cuisine based on potatoes, onions, speck and meat. This recipe was created to recover the leftovers of the Sunday roast, but over time this recovery dish has turned into a real traditional specialty.

Already rich in its simplest version, the roasted meat and potatoes it becomes even tastier during the autumn when it is also enriched with porcini or chanterelles. But don't miss out on enjoying it to the fullest in its most traditional form: a base of roasted potatoes and meat covered with fried eggs and slices of toasted rye bread.

In a single dish you will thus feel the intense flavors of this land made of poor ingredients such as potatoes and rye and also of specialties such as Speck of Alto Adige PGI which gives a slight hint of smoked to the dishes to which it is added.

For the preparation of this recipe choose a lean veal cut and to cook quickly. In order not to make mistakes, read all the butcher's advice to always choose the right cut.


Roasted meat and potatoes

There rump is the leanest part of the veal, it has less fat but this does not mean that it is reduced in proteins, on the contrary! It is well suited to those who prefer digestible foods and want to be careful with calories, without having to give up on taste: this one recipe proposes it as the protagonist of the roasted with potatoes. A typical dish of Trentino Alto Adige to prepare in a pan.

Preparation

1) Wash 1 kg of potatoes with the peel, put them in a saucepan, cover them with plenty water cold and cook for about 35 minutes from the beginning of the boil. Just before the potatoes are cooked, peeled and chopped 1 onion, put it in a large pan with 40 g of butter and let it dry over a very low heat, until it is well softened, wetting from time to time with a few drops of water to prevent it from browning too much.

2) Join the sautéed 500 g of slices of veal and let them color on both sides, then temporarily remove the meat from the stove. Drain the potatoes, pass them under running water to be able to peel them more easily, then cut them into slices that are not too thin. In a large non-stick pan, melt 60 g of butter remained, throw the potatoes and, turning them often but delicately with a spatula, brown them evenly.

3) Join the potatoes at the meat, scented with with 2 leaves of Laurel and 1 bunch of marjoram, put back on the fire, adjust to salt And pepper and sprinkle with 1 dl of gravy from roast warm, sprinkling the whole with 1 tuft of parsley chopped. Complete the cooking of the dish for a couple of minutes and serve hot.

With what to bring to the table roasted with potatoes? The perfect match is with a Red Merlot, the ideal wine to do justice to this tasty dish! And as a first course on a themed menu? Excellent spatzle with speck, cream and peas or gods ravioli stuffed with mixed Trentino meat.


Regional Umbrian recipes

description of the dish Roasted meat and potatoes.

Ingrediants

  • 600 g of sliced ​​veal
  • 600 g of sliced ​​veal
  • 180 g of butter
  • 180 g of butter
  • 1 onion
  • 1 onion
  • 4 bay leaves
  • 4 bay leaves
  • 1.5 kg of potatoes
  • 1.5 kg of potatoes
  • 1 sprig of parsley
  • 1 sprig of parsley
  • 1 pinch of marjoram
  • 1 pinch of marjoram
  • salt
  • salt
  • pepper
  • pepper

Boil the whole potatoes in plenty of water, when they are cooked al dente, peel them, cut them into slices and brown them in a pan with 90 g of butter, until golden.
Brown the chopped onion in the remaining butter in a second pan, add the meat and let it flavor.
Add the potatoes to the meat and add a few bay leaves and a pinch of marjoram.
Let it all flavor.
Arrange the veal slices and the potatoes on a serving dish and sprinkle with chopped parsley.
Serve hot.

Preparation Roasted meat and potatoes

Step 1.

Boil the whole potatoes in plenty of water, when they are cooked al dente, peel them, cut them into slices and brown them in a pan with 90 g of butter, until golden.

Step 2.

Brown the chopped onion in the remaining butter in a second pan, add the meat and let it flavor.

Step 3.

Add the potatoes to the meat and add a few bay leaves and a pinch of marjoram.

Step 4.

Step 5.

Arrange the veal slices and the potatoes on a serving dish and sprinkle with chopped parsley.


Ingrediants

Wash and boil the potatoes in plenty of water, calculating about 20 minutes from boiling. The potatoes must be cooked but at the same time firm so that they can be sliced ​​easily. Drain them, let them cool a little and slice them not too thin. In a large pan, melt the butter, add the sliced ​​potatoes and cook over high heat until they are crispy and golden on both sides.

Clean the mushrooms by removing the earthy part of the stem, wash them gently under running water to remove soil residues, place them in a colander and cut them into pieces that are not too small. In a pan pour 3 tablespoons of oil, add the crushed garlic clove, a sprig of parsley and, as soon as the oil starts to sizzle, add the mushrooms. Cook over high heat for about 10 minutes, stirring often and season with salt and pepper. Remove the garlic.

In a non-stick pan pour 3 tablespoons of oil, add the sliced ​​onion and as soon as it is lightly browned, arrange the slices of pork and cook until the surface is lightly browned.

At this point we move on to assemble everything: add the mushrooms to the meat, mix carefully to mix the flavors, also transfer the potato slices, brown in butter and cook for a few minutes to flavor without turning so as not to ruin them. Serve the roasted meat and potatoes hot with a glass of Pinot Nero Trentino Doc Cavit

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Roasted meat and potatoes

There roasted meat and potatoes is a tasty main course typical of Trentino Alto Adige made with the most tender and lean slices of veal rump, potatoes boiled and browned in butter and the fragrant touch of parsley and marjoram.

INGREDIANTS

  • butter 80 g
  • 1/2 white onion
  • onion
  • rump of veal 6 slices
  • veal
  • medium potatoes 4
  • potatoes
  • marjoram 1 sprig
  • parsley 1 sprig
  • meat broth (optional) 1 ladle
  • broth
  • Salt to taste.
  • salt

METHOD

Boil the peeled potatoes in boiling water for no more than 10 minutes. In a saucepan, melt 40 g of butter and brown the sliced ​​onion over a very low heat. If needed, add a few tablespoons of hot water to keep the onion soft. After about 5 minutes, add the slices of meat and brown them well on both sides. Set aside.

Drain the potatoes, peel them and cut them into slices not too thick. In another saucepan, sauté them together with the remaining butter until golden brown. Be careful not to move them too much with the ladle to prevent them from breaking. Salt to taste. Add the slices of meat to the potatoes, sprinkle with a few tablespoons of broth and cook over high heat for another 10 minutes to flavor everything. Season with marjoram and chopped parsley.

Serve the roasted meat and potatoes immediately.

Did you know that.

You can choose to boil the potatoes for longer than indicated in the recipe if you like them soft and flaky, otherwise I advise you not to boil them for more than 10 minutes if you prefer them browned and crunchy!


Roasted meat and potatoes

If you are wondering how to create a new dish based on meat and potatoes, then the answer is the roasted meat and potatoes, a typical dish of Trentino Alto Adige. TIP OF THE DAY & # 8230

If you are wondering how to create a new dish based on meat and potatoes then the answer is there roasted meat and potatoes, a typical dish of Trentino Alto Adige.

TIP OF THE DAY

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This dish is made with slices of veal, potatoes boiled and browned in butter and a pinch of aromatic herbs. All that remains is to find out how to prepare the roasted meat and potatoes and present a rustic and fragrant second course.


Roasted meat and potatoes - Recipes

Only traditional recipes: the real ones from Calabria & # 8230 and the rest of the world!

There roasted meat and potatoes is a second dish from Trentino Alto Adige.

This dish is called in Tyrol "Bauerngröstl" which means "peasant roast", because it was born in rural environments, once it was prepared and served in a rustic pan typical of the place.

There roasted meat and potatoes of peasants prepares using potatoes and leftovers of boiled beef, which are browned in an iron pan together with the onion and fresh marjoram and sliced ​​potatoes, then adding a knob of butter and letting it evaporate with the meat broth.

A variation of this dish is theHerrengeröstel (rosticciata del Signore), prepared with more meat and less potatoes and using some speck instead of boiled beef or alternatively, the calf meat and therefore, unlike the rosticciata of the farmers, was intended solely for noble environments.

Originally the rosticciata was born as a form of recovering leftovers, but then over time it has become one of the best known and most appreciated dishes in theSouth Tyrol, which can also be accompanied with a fried egg.

Preparation of roasted meat with potatoes

Ingredients for 4 people: 500 grams of beef for boiled meat - 800 grams of non-floury potatoes - a bay leaf - an onion - a sprig of marjoram - meat broth - extra virgin olive oil - butter - salt - pepper


Roasted meat and potatoes - Recipes

Very good, and I really need some advice on the altoa-dige, I will be the theme next week for my columns on the Cucine d & # 39Italia magazine!
Kisses!

Wow. try it and you will see that it will convince you. it's simple but yummy and impressive

hello willingly spare the visit. nice blog I especially like the photos. the recipes are very original and well presented. a hug see you soon, Peppe.

A truly delicious dish. The crunchy onion rings look great on it.
Good.
Soon :))

thank you dear! good evening to you

Poor MicioPinoooooo :( (how beautiful it is, it's WONDERFUL!: D) eheheheh it happened to me once too, you know? But I noticed it almost immediately. it is very inviting, how hungry! : D Congratulations and a big kiss, good evening!

aaaaaaaaaaaaah but then I'm not the only stunned)))) Luckily cuddling solves all these problems)
Soon

Nooo poor pussy Pino ahaha! I imagine it, how tender that he did not even go to the toilet on the ground! : D A true love of a cat .. then all white, a dream! You are beautiful together! And I also find this traditional saucer splendid! a marvel !! Heartfelt congratulations :)

But you can imagine it poor thing))) now I'm spoiling him all day with kisses and delicious baby food. haha :)
Thank you so much Ely !!

What a polite kitty. kept it all night. and I would like to add what a wonderful kitty. it's really nice. this recipe can be very useful, since there is so much left over from these periods of boiled broth.
good evening
Will be

ps: are you the one with Pino in the photo?

Well yes! It's really me. a not exactly heavenly vision I would say. just open your eyes on a new day! ) Not easy ) . eh you already have to prepare for the leftovers of mixed boiled meats)))))

Mom that's good, I definitely want to try it.
Very, very good!!
A hug and good evening
Carmen

But your beautiful Micio Pino was really a treasure, and how beautiful you are in the cuddly photo: D. But do you know that my grandmother who was of Campania origin also made this Nordic recipe? I love it! A big kiss, Angela

but come on? and he called her in some particular way? thanks and a kiss from Pino too!

Damn it. poor kitty Pino, you made him stay in detention all night and if he called you, you can't say no! once my black cat was locked in the house, it did everything in the shower tray. sometimes we are surprised.
as for this peasant's rosticciana. wonderful, definitely worth trying. ù
Hi sweetie!
Sandra

but little cat! I love cats! big kiss!

Hi Lalexa,
you're not the only one messing around with your Pino. read this post so you console yourself! a scratch on the cat
ps the recipe is tempting but I don't particularly like meat. no no religious faith, simple taste! See you soon
http://patatenovelle.blogspot.co.uk/2012/11/era-un-notte-buia-e-tempestosasottotito.html?utm_source=bp_recent&utm-medium=gadget&utm_campaign=bp_recent

Thank you so much for stopping by my blog. I marked myself among your readers with great pleasure. also because we already have one thing in common. we love cats.