Ref. 355007

Roasted beef

Description Top quality beef piece, baked in the oven

Presentation suggestion Served cold with a sauce made from veal stew with garlic, black pepper, oil, white wine, fresh bacon, lard and salt. A taste that melts in your mouth

Tasting note The major importance piece of veal roasted to the grill to get a crunchy spot on the outside and the best tenderness and juiciness inside. For food lovers of beef

Formats For large kitchens and hotels

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Crumble of roasted chicken breast Ref. 355110

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Warm potato salad with beetroot and pastrami

4 people

Ingredients

500gr of small potatoes
3 cooked beets (250gr), without skin.
6 finely sliced onions.
300gr of pastrami Cuit’s fillet.
5 radishes, thinly sliced.

For dill dressing
1/3 cup (85gr) low-fat natural yogurt.
1 tablespoon low-fat mayonnaise.
2 tablespoons chopped dill.
1 tablespoon chopped capers.

Preparation

1 Cook the whole potatoes, with skin, in a saucepan with lightly salted boiling water, for 15 minutes or until soft.
2 Mix the ingredients in a bowl.
3 Cut beets in julienne.
4 Drain the potatoes and cut into thick slices.
5 Put the potatoes in a silver to serve with half of the onions and the Cuit’s pastrami slightly folded.
6 When serving, add the beet to the salad and carefully stir. Sprinkle with the dressing.
7 Spread the remaining onions and radishes for the dish and serve lukewarm.