Roast and twine . The couple that wins!

Why tie the roast?

The roast is a multifaceted second course, adaptable and capable of truly satisfying everyone. It is true that a lot depends on the side dish, however presenting a compact and pleasing to the eye dish also has its reasons. 100% Italian meat allows it to adapt to different types of cooking but the roast is a recipe that requires slow and constant cooking, which is why the tying phase becomes essential to prevent the beef roast from falling apart in the pan .

If on the one hand it is necessary to maintain a certain compactness, on the other it is equally true that a respectable roast brings added aromas to the table thanks to the possibility of using aromatic herbs. Tying aromatic herbs to the cut of meat allows the scent to envelop the cut of meat with greater vigor and dramatically increase the aromas and flavors.

What to add to the roast

The classic, which can't be more classic, ranges from perfume to a touch of fragrance to create a tasty and delicious sauce. Thinly cut slices of bacon combined with sprigs of rosemary, this is what the classic roast beef looks like. In addition to the classic roll with bacon, you can prefer a sausage with an even stronger flavor and marked DOP such as Cinta Senese DOP gota or Calabrian black pig lard.

Aromatic herbs are and remain the perfect solution that can find a good combination with spices, perhaps even something particular and unique from afar. Rubs are the most obvious example of spicy mixes capable of adding and enriching without distorting or bringing disorder to the dish.

How is the roast tied?

Roast tying is that thing you only learn by putting into practice! Let's start experimenting! Just buy beef from your online butcher and start preparing typical or extremely original recipes, capable of adapting to everyone's palate.

Practice

The tools of the trade with which to practice are:

• kitchen twine
• scissors
• real roast beef

Place the beef on a cutting board and wrap the meat lengthwise, taking care to tie it tightly enough and securing the ends of the thread with knots. Wrap the meat in two large turns of string involving the four cardinal points. Then proceed with the width, creating circles parallel to each other and spaced four fingers apart from each other, stopping, from time to time with knots, the string at the intersection of the vertical loop. The goal is to create a cage.

The butcher recommends

The experts in the sector, thanks to their almost daily practice, help the tying phase by offering some advice. Here are the suggestions from the master butchers of Carne Genuina:

• Before tying the beef roast, place the cut of meat on a flat cutting board, eliminate any excess fat so as to obtain a homogeneous shape and, if necessary, add the first flavors such as aromatic herbs and bacon.
• Once you have reached the moment to create the note, leave a longer part of the string to make the next operation easier.
• To start creating the cage after tying the vertical part, create a slot in the center of the roast, and continue towards the two ends, it will be easier to calibrate the measurements.

Royal roast and mains

There are ready-to-use solutions on the market capable of eliminating preparation times and allowing you to dedicate yourself exclusively to cooking. Avoiding the tying phase is, especially for less expert hands, a perfect solution for making the recipe without limits. The food network becomes the valid substitute, the only precaution to be taken is attention to measurement. In fact, the net has an elastic consistency, so as to adapt to different sizes and be quite versatile. If it turns out to be too large or has too tight mesh, you can choose to adapt it by using the elastic net as a "blanket" rather than as a wrapper, by adjusting the size it becomes useful on every occasion.

100% Italian meat, beyond the usual beef

Beef, or rather, the real cut, is the perfect ingredient to bring a delicious and tasty roast to the table. The Italian panorama, thanks to infinite imagination, allows other types of meat to be adapted to create unique, particular and truly very inviting recipes. For roasts, tying is essential, there are variations that do not require it, but it remains a recommended and truly useful practice. Here are some alternative solutions.

Roast veal

If real beef is the must in terms of balance between fat and meat, roast veal is the best for tender, tasty and succulent meat. Once again the difference is given by the binding and the addition of various perfumes and flavors. The perfect cuts of meat for roast veal are: walnut, loin, rump or shoulder. You need to keep in mind the cooking method which becomes essential to keep the juices intact and result in soft and tasty meat. Roast veal is also suitable for cooking in the oven, and to make the recipe you need to prepare a generous dose of meat or vegetable broth and check from time to time, allowing for any topping up.

Roast pork

To bring a roast pork to the table you need to choose one of the two perfect cuts for the recipe: loin or pork loin. It is usually the first variant that is preferred since it already has the desired shape and allows it to be cooked without too many problems. When choosing the roast pork it is necessary to tie it in a workmanlike manner otherwise you risk finding a stew and no longer a roast! At the end of the tying it is also necessary to massage the meat in its entirety with a home-made mix of spices, so as to increase the flavor and create a delicious and fragrant dish. The recipes are truly many and imaginative but, once you have acquired the basic rules, you can create truly curious and fantastic combinations!