Roast beef of ostrich flavored with mustard, saffron potato schiacciatina
Courtesy of MD. Claudio Macca and Chef Luca Barbieri
Dott. Claudio Macca
Director of the Departmental of Dietetics and Clinical Nutrition of the Spedali Civili of Brescia, Italy. Member of the Steering Committee of Adi (National Association of Dietetics and Clinical Nutrition). Chairman of the National Scientific Committee of the Linear Metabolic Cuisine
Chef Luca BarbieriChef, teacher and lecturer for special diet programs
- Recipe dose for 8 servings
- Ostrich breast:
- 600 g Ostrich breast
- 30 g Mustard
- 10 g Dry white wine
- 400 g Vegetable broth
- 3 g Starch
- 15 g Celery
- 20 g Carrots
- 20 g Onions
- 2,5 g Salt
- 1,5 g Rosemary
- 2 g Thyme
- Potato flat bread:
- 400 g White potatoes
- 0,4 g Stigmas of saffron
- 0,3 g Ground white pepper
- 2 g Salt
- 1,5 g Rosemary
- 1 g Sage
- 10 g Extra virgin olive oil
In a small bowl, combine the saffron stigmas in a small amount of hot broth for at least 45 minutes.
Wash and brush the potatoes, dry them and boil them in a saucepan with plenty of lightly salted water.
After cooking drain them and then, using a cloth to avoid burns, peel them with a paring knife.
Immediately pass them to the potter and collect them in a bowl.
Dress them with chopped rosemary and sage, salt, pepper and extra virgin olive oil working vigorously with a whisk.
Combine the saffron stigmas and the broth in which they have been soaked.
Store the preparation in a squeezed wet baking paper with white wine.
Dilute the mustard with very little white wine making it easily spreadable.
Salt the meat in the right measure, using a kitchen brush to distribute the mustard diluted with white wine over the entire surface, and lay it on top of an oven support grill.
Place a small pan underneath the meat and pour in the vegetable broth. Join, in addition to the few parings obtained from the processing of meat, celery, carrots and onions cut into medium-sized pieces.
Set the temperature to 200 ° C, leaving it to preheat uniformly for a few minutes before baking the meat that will be cooked until reaching at the heart the ideal temperature of 56 ° C.
Once the temperature has reached the pre-established heart, remove the meat from the oven, allowing it to pass for a few minutes before slicing it.
Pour the cooking base into a small saucepan making it slightly reduced, flavored with rosemary.
Then bind it with the cornstarch diluted in very little warm water, simmer for 1 minute reaching the right density, filter the sauce.
Season with the chopped thyme.
In a non-stick pan, sprinkle a few drops of oil with a measuring spoon and add the passed and flavored potatoes, leave them to flavor and color for about two minutes, turning them with a fork.
Place them in the center of the chosen plate forming a circle with the help of a diameter gauge of 6 cm, lightly pressing the surface with the fork.
Arrange the slices of meat in a fan on half of the perimeter of the “schiacciatina” and sauté with the cooking base or serve it in a separate gravy boat, decorate with a sprig of rosemary.