“Tordi Matti”: “Loopy Birds” Skewers recipe

Instructions

• 1.

  Heating the grill, slicing and gently bashing the meat

  • Extra Virgin Olive Oil - 40gr
  • Suited garlic - 2 [part 1 of 2]
  • Beef Bottom Round - 750gr

  Put the grill over a high heat. Put the frying pan over a gentle low heat with the extra virgin olive oil and 2 garlic cloves (step 1 - pic. A).
  Cut off any excess of fat from the meat and add the bits to the frying pan so it will flavour the oil (step 1 - pic. B).
  Slice the meat into 5mm thick escalopes - about 12x8cm large - and set aside (step 1 - pic. C).
  Place each escalope between two sheets of greaseproof paper, then bash them gently in order to tenderize them and enlarge them without ruining the meat (step 1 - pic. D).
  

• 2.

  Preparing the herbs and cured lard filling

  • The sliced beef - 8 pieces
  • Black pepper corns - 3gr
  • Cured Lard - 110gr
  • Fresh coriander sprigs - 15gr
  • Sage leaves - 10 or 12
  • Thyme sprigs - 3
  • Rosemary sprigs - 3
  • Suited garlic - 1 half [part 2 of 2]

  Finely crush the black pepper with pestle and mortar and set aside. Cut off the lard’s rind and add it to the frying pan (step 2 - pic. A).
  With a sharp chef knife, mince the cured lard very finely and se aside (step 2 - pic. B).
  Separate the coriander’s leaves and the stalks. Add the stalks to the frying pan. Make a small bunch with sage leaves, thyme and rosemary and set aside (step 2 - pic. C).
  Tear off the leaves of rosemary, sage and the remaining thyme. Add the coriander leaves, a pinch of black pepper, and mince them finely together with the lard. Then, grate half of a peeled garlic clove with a zester and mix all together (step 2 - pic. D).
  

• 3.

  Filling and folding the “Tordi Matti” skewers

  • The bashed slices of beef
  • The herbs and cured lard filling

  Arrange the 8 escalopes on the chopping board again and place a generous spoonful of filling on each one of them (step 3 - pic. A).
  Spread the filling evenly all over the escalope leaving the long edges clean. Fold the edges on the inside in order to contain the filling. Fold one end into a triangle, then roll up the escalope leaving the seal on top (step 3 - pic. B).
  Pierce each roll with a cocktail stick and set aside (step 3 - pic. C).
  

• 4.

  Grilling and braising the skewers with red wine

  • Salt - 3 or 4 pinches
  • The crushed black pepper
  • Red Wine - 100ml [part 1 of 2]

  Set the heat under the frying pan to the maximum power, take out the dried out coriander stalks and add the small herbs bunch. Place the skewers on the red-hot grill and seal them on each side (step 4 - pic. A).
  Move the skewers into the frying pan and let them fry for a 3 to 4 minutes turning them frequently. Season with salt and pepper when the meat has been perfectly sealed (step 4 - pic. B).
  With the frying pan still sizzling, add 50ml of red wine. Stir evenly and let the alcohol evaporate completely (step 4 - pic. C).
  Then add another 50ml of red wine, stir evenly, then set the heat on a medium-low power and keep basting the skewers for about 3 or 5 minutes, depending on how thick they are (step 4 - pic. D).
  

• 5.

  Deglazing and skimming the sauce

  • The sauce
  • Red Wine - 60ml [part 1 of 2]

  Take the cooked skewers out of the pan and keep the warm aside while you deglaze the frying pan. Set the heat on a maximum power again and add the remaining 60ml of red wine. With a spatula or a wooden spoon, scrape the bottom and the sides of the pan in order to enrich the sauce with flavours. Then lower the heat again and let the wine reduce completely (step 5 - pic. A).
  Collect the sauce into a bowl, take out the herbs and the garlic cloves, then skim the excess of oil with a spoon (step 5 - pic. A).
  Put the “Tordi Matti” skewers back into the frying pan with the sauce to heat them again for half a minute before serving.
  

• Servings : 4
• Ready in : 35
• Course : Main Course
• Recipe Type : Regional
• Ingredient : Beef Bottom Round, Black Pepper, Coriander, Cured lard, Extra Virgin Olive Oil, Red wine, Rosemary, Sage, Salt, Thyme