Come celebrate the new year with us at Molti Amici! Our Chef Fabio is teaming up with Chef Emma & the Molti Amici Team to create an amazing four course Piemontese feast. Oneonthehill Sommelier, Pier, will share the amazing wines of his home while sharing stories about Piemonte’s rich history. It is a night to not miss, as you will leave with many new friends!
Highlights from the fantastic Piemonte Night at Molti Amici:
Explore Chef Fabio’s recipe below and have fun re-creating at home with your family and friends!
This traditional dish tells the history of the communal dinning in Piemonte. Villages used to have a central oven where you would bring your meat to be cooked by the town chef. A loaf of bread was offered as payment for the service. This tradition evolved into a competition on who could bake the best bread in town. The tuna sauce that accompanies the roast reflects a time when tuna was easy to get and veal was expensive and rare. The sauce offered flavor with the tuna offering texture. A perfect way to make your family meal a delight!
Beef Arrosto (Roast)
Serves 6 people.
Ingredients:
Beef bottom round 1kg
Butter 250 grams
Bone broth 350g
Red wine 50g
Carrots 2
Celery stalk 2
Red onion 1
Bouquet garni herb blend
Olive oil 1 tablespoon
salt and pepper
Trim the bottom round, rub with salt and let sit on counter for 30 minutes.
Coat a large frying pan with olive oil, bring to high heat. Sear the brisket on both sides. Set brisket aside on a roasting pan. Remove the pan from the heat, add butter and let melt. Bring back to medium heat, add the red wine and let it reduce until glazy.
Add the bone broth and let it reduce by 1/3.
Wash and trim the vegetables. Cut the carrots and celery in half and quarter the onion. Add the chopped vegetables to the deep roasting pan and cover with the broth/wine mixture. Place it into the preheated oven at 390° F. Cook for 1 hour, flipping the meat every 30 minutes or as needed.
When done, let rest for 5 minutes before slicing. Keep the vegetables and the roasting liquid aside to make the sauce.
Salsa Tonnata (Tuna Sauce)
Ingredients:
Tuna in oil 400 grams (drained)
Cured anchovies in oil 8
Caper berries 80g
Mustard 30g
Vegetable stock 100g
Extra virgin olive oil 70 gr
Salt
Pepper
Drain the tuna, and keep the oil aside, wash and clean (if needed) caper berries and anchovies to remove the excess of salt and/or vinegar.
In a blender add the tuna, caper berries, anchovies and mustard then blend until it is smooth and a thick paste. Add the vegetable stock and half of the olive oil. Blend again and then add the remaining oil slowly and continuously.