While waiting for the roast to be ready, we opened a bottle of 2009 Peppoli Chianti Classico and we nibbled some finocciona sbriciolona we bought from Macelleria Farloni.
Chianti + sbriciolona is a classic combo - I think. And if it isn't, it should be. For us, it brought us back memories of the main town square in Greve in Chianti, where, on a hot afternoon of last year's summer, we had lunch with these and very little else. A great way to forget about London's grey skies, which have been pouring with rain (and snow) all day today.
Ingredients:
1kg topside beef
3 carrots
1 shallot
1/2 glass of water
salt and pepper
Preparation:
Place the topside in a pressure cooker with the carrots and shallot. Let them cook for approximately 20 minutes. Then remove the beef and check whether it's OK for your taste (not too rare), let the carrots and shallot cook for another 10 minutes then add 1/2 glass of water, grind some salt and pepper and blend to a mash.
Slice the beef and serve with the carrot mash on top.
Cheers to la sbriciolona and to the quickest of roasts!
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| topside roast beef w/ carrot mash ©italiansuitcase |