Rossini was more than Figaro

Musician and gourmet

The famous composer from Pesaro (1792-1868) lived for a long time in Paris, where he met the greatest chefs of the time. Passionate of cooking, he loved to create new dishes, assisted by his cook, to which not he spared advice and criticism. One day he demanded that he prepare the meat for him in the dining room, to better control it. At protests from the chef, Rossini replied:
Et allors, tournez le dos” (and then turn around from behind).

The invention is attributed to either French master chef Marie-Antoine Carême, Adolphe Dugléré, or Savoy Hotel chef Auguste Escoffier.

Thus the tournedos were born.

It is an important dish, good for a big celebration, or to impress your guests, especially with a background music of Rossini, such as the ** The Thieving Magpie.**

Tournedos Rossini

Preparation 10 minutes
Cooking 15 minutes
440 cal / serving

for 4 people

4 slices of fillet of about 130 g each
4 slices of bread •
4 small slices of goose liver about half a cm thick •
12 slices of Norcia black truffle
Half of Madeira •
2 dl of chicken broth •
10 g of cornstarch •
100 g of butter •
Salt, black pepper

Obtain 4 discs from the slices of bread as big as the fillets and brown them from both sides in a pan with 30 g of melted butter. Brown the liver slices goose in another pan with 20 g of butter, about half a minute per side, and keep these warm too.

Lightly salt and pepper the slices of fillet and cook 2 minutes for side in a pan with the remaining butter melted. Remove the meat and keep it in hot; heat the slices in the bottom of truffles and put them on the liver.

Pour 2 thirds of the Madeira into the pan and incorporate the cornstarch dissolved in Madeira remained. Put the bread in plates, top it with the meat and the liver and sprinkle with the hot stock.

Serve with background music The Barber of Seville

Rossini died in his villa in Passy, near Paris, on November 13, 1868, shortly before his seventy-seventh birthday. His remains were buried in the Parisian cemetery of Père Lachaise, only to be moved to Italy in 1887, on the initiative of the Italian government, and finally rested in the Basilica of Santa Croce, in Florence among the greatest of Italians.

Disclaimer: Images are from Wikipedia and Sale & Pepe Magazine

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I lived the most part of my life in Washington DC, now in Italy getting to know again my country. Plenty of surprises, for good and bad, and lots of nostalgia for DC.

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