Cyberchef Special: Rossini at the Ritz
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Rossini on Food
Five Masterpieces


Cannelloni alla Rossini

Warm some olive oil and clarified butter in a pan. Add garlic, onion, white veal, salt, pepper, and rosemary. Cook it with white wine. Pass everything through a meat grinder and add an egg yolk, cream, grated parmesan, ricotta, cinnamon, and boiled spinach. Mix everything together and place it in a pastry-tube and fill the required number of cannelloni. Place the cannelloni in a tureen with tomato sauce. Top them with bechamel sauce and place them in the oven. When the cannelloni has almost finished cooking, take it out of the oven and add a sprinkle of parmesan. Place the tureen back into the oven until the cannelloni becomes crispy.
(Recipe by Modesto Lanzone, owner of the "Modesto Lanzone Opera Olaza" of San Francisco.)

Filet of Sole alla Rossini

Wrap three half-filets of Dover sole around a slice of foie gras of the same thickness. Tie them and steam them for three minutes. Prepare a champagne-based sauce using the carcasses of the soles. Finish cooking, "en papillottes", wrapped in aluminium foil, with half a fresh shallot and half a black truffle, in the oven for twenty minutes.
(Recipe by Mauro Vincenti, owner of the "Rex" and the "Piazza" in Los Angeles.)

Pheasant Suprême alla Rossini

Make an incision in each pheasant breast and stuff it with a blend of butter and foie gras flavored with aromatic herbs. Cook in a pan with clarified butter, and deglaze with Madeira. Serve garnished with a thin slice of foie gras and slithers of truffles sprinkled with Madeira sauce.
(Recipe by Roberto Pregare, director of the "Raffles Hotel" in Singapore)

Stuffed Turkey alla Rossini

Prepare the turkey and insert 1 3/4 ounces of thinly sliced black truffles under the skin, taking care not to tear it. Prepare the stuffing using a further 1 3/4 ounces of black truffles and a similar quantity of bacon, salt, pepper, and a spoon of Madeira. Put the turkey aside for 12 hours. Stuff the turkey just before cooking it. Truss the turkey, remembering to bard lard strips across the breasts. Place the turkey in an oven at 300°F for three hours. Just before serving, take out the turkey, remove the lard bands, and put the turkey back into the oven for 15 minutes to brown the breasts. Remove the turkey from the oven and serve on a dish with extra virgin olive oil, salt, and pepper. Complete the recipe with a seperate side dish of Neapolitan round potatoes, peeled and roasted whole.
(Recipe by Pierluigi Stiaccini, owner of "La Torre di Castellina" in Chianti)

Macaroni Soup alla Rossini

Prepare according to the rules a quenelle (or dumpling) stuffing using two young red partridges, blending in some grated Parmesan cheese. Then roast two other red partridges to prepare a game purée in the customary manner (see the first chapter on soups). Make a soup by reducing the stock to one half of its original volume in the same manner as for the Neapolitan macaroni soup, adding the partridge carcasses and a knife point of coarse ground pepper. Next, blanch twelve ounces of small-size Neapolitan macaroni in boiling water. Drain and then simmer the macaroni for 25 minutes in half of the reduced stock, adding some coarse ground pepper and four ounces of butter. Just before serving, poach the small partridge quenelles in the stock. Drain the quenelles and the macaroni. Then, sauté them, turning them two or three times in a sauté pan while adding the prepared partridge purée, which has been pre-heated in a double-boiler. Cover the bottom of the soup tureen with macaroni, sprinkle four ounces of grated Parmesan cheese over them, adding a layer of small quenelles, a layer of Parmesan, a layer of macaroni, a layer of Parmesan, and a final layer of quenelles. Similarly, garnish the soup by masking it with Parmesan and sprinkling it with the macaroni broth and a little of the stock. Serve what remains of the reduced stock in a silver casserole.
(Antonin Carême, l'Art de la Cuisine Française, Vol. I).

Referring to this dish, Carême said "This recipe is worthy of the great gourmet-musician!"

Alessandro Falassi, cultural anthropologist and Member of the Italian Academy of Cuisine, is the world's leading expert on "Rossinian Cuisine". He is author of the book En la mesa con Rossini published by Circulo de Lectores, Barcelona.

Other publications on Rossinian cuisine include:
A tavola con Rossini by Franco Ridolfi - Published by Fortuna in Pesaro
In cucina con Rossini by Paolo Cecchini - Published by Panini in Modena



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