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Lactose -free roast: the intolerant thanks

Lactose intolerance: how to enjoy it without giving up

In our online butcher's shop for the lactose-free roast recipe:

  • 800 gr or 1 roast of king
  • 3 ladles of meat broth

The medical definition is clear, precise, punctual and leaves no room for the slightest doubt. Lactose intolerance is a pathology that affects approximately 50% of Italians and affects the body's difficulty in completely processing and digesting the sugar present in milk derivatives and in the milk itself. This characteristic is due to an insufficient presence of lactase enzymes and is of genetic origin, however it can remain silent in the organism and present itself in adulthood following - or not - a series of circumstances.

Choosing to bring tasty dishes to the table without doubts or limitations is possible, you need to activate your imagination and implement different ideas that help solve the intolerance problem without compromising the taste factor, flavour, deliciousness and succulent beef.

After all, roast beef or veal is a tasty and accommodating dish, capable of making important lunches without too much effort, requiring few ingredients. Carne online Genuina offers the autumn version which, with the addition of chestnuts and apples, says goodbye to lactose and loudly welcomes a roast with chestnuts and apples: here is the recipe.

Ingredients for lactose-free roast

  • 800 gr or 1 roast of king
  • 1 red onion
  • 2 red apples
  • 20 chestnuts already cooked and unsweetened
  • 3 ladles of meat broth
  • 2 glasses of white wine
  • 1 glass of extra virgin olive oil
  • 1 teaspoon rice flour
  • to taste: rosemary, thyme, bay leaves, juniper, black pepper and salt

Lactose-free roast procedure

Carefully tie the roast beef with a kitchen string with the aromas you prefer, place a pan on a high heat with a drizzle of EVO oil and brown the meat on all sides.

In a separate pan, prepare the side dish, boil the shelled chestnuts, adding a few bay leaves. They should not blacken excessively but only take on the good aftertaste of bay leaves.

In the meantime, after washing the apples, cut them into pieces and add the sliced ​​onion. Then place the browned roast in a baking pan, add onions, apples and chestnuts, two glasses of white wine and 3 ladles of broth.

Bake everything at 180 degrees, in a fan oven, for 1.5 hours. If it dries out too much, add more ladles of broth.

Once cooked, remove from the oven and let cool just enough to then proceed with cutting. While waiting, add the rice flour to the sauce to make it a little thicker, serve and - without intolerance problems - enjoy your meal!

Alternatives in the kitchen for first-time intolerants

The solutions for creating tasty lactose-free dishes are many and all inviting. You need to activate your imagination, choose the right ingredients and learn how to best calibrate them, after all this is cooking. Similar to a chemical formula, but manageable and mouldable like an oil stain.

Although the comparisons appear jarring, they best represent the combinations that can become the absolute protagonists of the kitchen. The idea of ​​thickening the sauce is a fantastic solution that allows you to create a rich recipe without compromising the flavor in any way.

The ease of bringing Italian recipes to the table suited to one's needs becomes, with beef, a perfectly successful experiment, the classic example to be repeated!