Visto che tutti gli articoli su "Hell's Kitchen" sono tra i più popolari, vi mostro qualcosa che ha a che fare con tale reality show condotto dallo chef Gordon Ramsay.
Il video qui sopra mostra un episodio dell'VIII stagione di "Hell's Kitchen" in cui il concorrente Trevor Mc Grath è alle prese con un filetto alla Wellington, uno dei piatti di Gordon Ramsay.
Qui sotto c'è la ricetta:
"Ingredients:
- 400g flat cap mushrooms, roughly chopped
- Sea salt and freshly ground black pepper
- Olive oil, for cooking
- 750g piece of prime beef fillet
- 1-2 tbsp English mustard
- 6-8 slices of Parma ham
- 500g ready-made puff pastry
- Flour, to dust
- 2 egg yolks, beaten
Method:
Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.
Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it.) Remove the beef from the pan and leave to cool, then brush all over with the mustard.
Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twit the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.
Heat the oven to 200ºC/400ºF/gas 6.
Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes , then lower the oven setting to 180ºC/350ºF/gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef should still be pink in the centre when you serve it."
La ricetta è stata presa dal sito inglese "Good to Know".
Ora, io vorrei proporre una variante più economica (ma non meno saporita) del filetto alla Wellington.
Si potrebbero usare il capocollo stagionato (meglio se è la Coppa mantovana) al posto del Prosciutto di Parma e la lonza di maiale al posto del filetto di manzo.
Di sicuro, sarebbe una versione più povera ma non meno saporita di questo piatto.
Cordiali saluti.
Nessun commento:
Posta un commento