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How to tie the roast stuffed limousine fish?

Roast fish, a play on words

Roast fish is a perfect cut of meat to find the sublime taste of this ancient preparation and at the same time obtain the right amount of soft and tasty meat. To prepare the roast in the best possible way, at least two elements are essential:

  • in the filled variant it is important to choose similar flavors capable of enhancing the taste without weighing it down
  • the tying phase must be carried out perfectly so as to avoid the loss of juices, necessary to maintain soft and tasty meat.

Now that the housewives' tricks have been revealed, we need to take a step forward, decide how to tie it and what to add to propose the stuffed Italian recipe.

Veal fish roast

A respectable roast in terms of flavor must be obtained from a respectable cut of meat. Exactly for this reason, beef or, better yet, veal fish is offered.

The particular cut of meat is also called bell and is obtained from the rear part of the animal, more precisely near the leg attachment. The piece includes little-used, and therefore very tasty, muscle parts and tender meat: the perfect combination for slow, low-heat cooking.

Why is it important to tie the roast?

Although tying the roast has little or no effect on the juiciness of the meat, the practice is indispensable for two reasons:

  • The tying allows you to keep the meat intact and offer a cut bordering on perfection so as to guarantee a plating that is beautiful to look at or inviting.
  • The addition of aromas and perfumes is the other added value of the binding which, in doing so, remains adherent to the meat and releases its flavor in a sublime way.

There are different methods, some with the net, others with a simple kitchen twine which require a pinch of manual skill. All it takes is a little willpower, desire to do things and just enough imagination to create imaginative combinations capable of resulting in an intense and sublime flavour.

Practice, this is how the roast is tied

Rolled up, single piece or agglomerate, it doesn't matter, what matters is to become familiar with the gestures and start with the first movements so as to create delicious Italian recipes inspired by popular tradition.

The technique is simple, you need to proceed step by step:

  • Check that the cut of meat is free of bones, remove any excess cartilage and fat.
  • Arrange the string horizontally on the cutting board and create a circle around the meat, braid and tie a knot.
  • Continue with twine keeping the roast upright on the cutting board.
  • Leave a space of about one finger and proceed by wrapping the entire roast using simple or buttonhole-shaped knots.
  • Close the last knot with a little force.

The roast is ready for cooking!

Tricks for tying the roast

To make the technique even easier - which is much simpler to do than to explain, you can implement some tricks which, based on your grandmother's notions, simplify - quite a bit - the preparation of a delicious and inviting typical dish.

The first tip is to choose a single cut of meat, so as to avoid any complications and facilitate the practice. Generally speaking, just to give a rough idea, the perfect weight is a minimum of one kilogram of weight.

The buttonholes and knots must be tightened just enough to keep the meat intact and at the same time avoid creating a sausage, as there is a risk of compromising the taste due to the loss of cooking juices.

The aromas and perfumes must be added during tying so as to remain firm and perform their function best without dispersing.

The kitchen twine must be compact and resistant. In exceptional cases, kitchen twine can be used to resolve the problem, although it is practical to avoid as it is not very resistant.

Difficult to implement? If the ligation is an insurmountable obstacle, well just rely on the comfortable and practical retinas that can solve the problem without excessive effort.

Roast: recipes, ideas and delicious combinations

For the roast you need to choose quality meat and particular cuts, this is - but not only - the added value capable of translating the dish you bring to the table into sublime aromas and inviting tastes.

Limousine meat is a perfect example, thanks to the unique characteristics of the bovine breed, which manages to offer maximum flavour. The next step is to combine contrasting flavors to offer a complete sensation from the first bite.

Spices mon amour!

Organic roast beef, spices harvested from the garden, 0 km meat to repeat the flavors that bring you back to when you were a child and "the adults of the house" preferred healthy and genuine products to the detriment of ready-to-use industrial preparations. In addition to the unique flavour, the preparation conveys that sense of tradition that is so dear to us and risks disappearing.

Roast no milk, thanks!

Lactose-free roast milk helps to soften the meat, but where the need arises you can easily do without it without compromising the flavor in any way, how? By choosing the Italian recipe that excludes any derivatives and includes top quality beef!

Roast: beyond beef

Grilled stuffed pork loin conveys that unique taste that removes the certainty that the roast must always and only be made of beef. Here is a spectacular variant that includes a particular cooking method, in short, the crème de la creme when it comes to Italian recipes!