3 cold roast recipes
When summer shines in our Bergamo countryside, unfortunately there is very little desire to get cooking. However, like many working families, we find it very practical to organize a weekly menu for children, cooking in advance and preparing tasty cold meat-based recipes. This summer we experimented with three quick cold roast recipes: here they are!
Cold roast with three peppers
Ingredients
- 800g of royal roast
- 20 g of black peppercorns
- 20 g of white peppercorns
- 20 g of pink peppercorns
- 1 sprig of rosemary
- Extra virgin olive oil
- Salt to taste
Method
Remove the royal roast from the fridge at least half an hour beforehand, salt it and massage it with olive oil. Place the cut of meat in a large baking dish and cover it with the rosemary sprig and peppercorns.
Cook the roast in the oven at 180 degrees for about an hour, making sure to turn it halfway through cooking. Once cooked, remove the meat from the oven, keep the sauce and peppercorns separately and leave to cool. We recommend letting it rest in the refrigerator for at least 12 hours. Then cut the cold roast into thin slices and garnish with the three pepper sauce: a perfect first cold meat recipe to prepare in advance!
Lemon magatello
A fresh alternative to the classic Vitello Tonnato. For an economical meat recipe, it is possible to replace the magatello with the drumstick.
Ingredients
- 800 g of shoulder joint or spindle
- 3 sprigs of rosemary
- 2 organic lemons
- Extra virgin olive oil
- Salt and Pepper To Taste
Method
Turn the oven on to 220 degrees, grease the magatello in a baking dish and sear it in the oven for 45 minutes, turning it at least twice. In the meantime, after having washed the rosemary and separated the needles, prepare an aluminum film covered with baking paper which is sprinkled with rosemary.
When the magatello is golden brown on the outside (but still juicy and pink on the inside), remove it from the oven and place it on the rosemary, then closing the foil. Leave to cool and rest for 12 hours in the refrigerator.
Prepare the garnish: chop fresh rosemary needles, squeeze the lemons and filter the juice and beat everything together with oil, salt and pepper to obtain a thick and fresh sauce with which you can garnish the cold slices of magatello.
Stuffed spinach
Ingredients
- 800 g of beef spinach
- 200g of dried cherry tomatoes
- 1 egg
- 20 g of corn flour
- Breadcrumbs to taste
- 1 sprig of rosemary to taste
- Salt and Pepper To Taste
Method
For the cold stuffed spinach recipe, prepare a pocket inside the spinach, cutting the meat to create a slit into which we will insert the filling. Proceed by chopping the dried tomatoes and soaking the breadcrumbs in milk, squeezing it well. Mix the egg, breadcrumbs, dried tomatoes in a bowl and add the flour to obtain a very dense, full-bodied dough.
Using a spoon, fill the pocket and close the end with a toothpick. Grease a baking dish, add the rosemary and cook the spinach in the oven for an hour and a quarter at 180 degrees, turning it halfway through cooking. Let the spinach cool and cut it into slices.
Side dish ideas for the roast? In summer, a mixed salad with some crunchy walnuts, carrots and thinly sliced spring onion will be perfect to accompany your cold meat dishes!
