The Chef’s Recipe – Patrizio Cesarini

1 min.


Beef Roulade with stewed black leaf kale, pecorino, sesame seeds, honey and a red wine reduction.


This dish came to mind this morning, it is normal for cooks to invent or make up two or three dishes a day. Actually I was meant to have made a chestnut compo. The meat is exclusively Chianina beef out of respect for the area and the fact that it comes from nearby.

I included the kale because it is an autumn vegetable, I always try to keep with the seasons. The red wine gives a touch of acidity, while the sesame seeds are used as a decoration and for their oil.

Ingredients (4 people): 300 g. Beef (preferably Chianina), 500 g. Black leaf Kale, 2 Shallots, 50 g. Pecorino shavings, 200 ml of red wine, 300 g. Wildflower Honey, 50 g. Toasted white sesame seeds

Preparation Tenderise the beef, sealed between two sheets of cling film (such as carpaccio, thinly sliced raw meat), part braise the black leaf kale with the finely cut shallots on low heat.

In a small high sided saucepan caramelise the honey, until it gets a golden brown colour, add the wine and simmer until it is reduced by half, let cool to reach the right consistency.

Stretch out the meat on the cling film, put in a line of the kale in the middle and roll up and blanch the rolls in a pan. Place it on a plate, sprinkle with the sesame seeds, drizzle with the wine reduction and finally, top with the shaved pecorino cheese.


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