RomanItalian
Manzo alla Scapece
by Gambero Rosso · 452K subscribers on YouTube
A refined beef dish from Chef Tommaso Venuti, pairing a tender filet with three preparations of zucchini: a creamy green zucchini purée, roasted white zucchini, and crispy fried zucchini ribbons, all enhanced by a delicate kombu sauce with mint.
- Difficulty
- medium
Ingredients
6 items- Manzo (Filetto)Beef fillet, approximately 150-200 g per serving
- ZucchiniOne large zucchini (or both green and white parts from two different zucchine: napoletana and romana) – green part for cream, white part for roasting, and extra for frying
- Olive OilExtra virgin olive oil, for cooking
- SaltFine sea salt, to taste
- Kombu (fermentazione di tè nero con menta)A kombucha-like fermentation of black tea with mint, used as a sauce
- Frying OilOil for deep-frying the zucchini ribbons
Method
- Separate the zucchini: reserve the green part for the cream and the white part for roasting. Boil the green part in salted water to fix the colour, then blend into a smooth cream. Set aside.
- Prepare the kombu sauce (a tea fermentation with mint) in advance, or as shown in the video.
- Slice some zucchini very thinly and deep-fry until golden and crispy for garnish. Set aside.
- Heat a pan with a drizzle of oil. Season the beef fillet with salt and sear on both sides to desired doneness (the chef suggests medium-rare). Remove and let rest.
- In the same pan, roast the white part of the zucchini cut-side down until golden, then flip for 30 seconds on the skin side. Remove.
- Deglaze the pan with a little water or stock to create a light sauce, reduce slightly, and season if needed.
- To plate: spread the zucchini cream on the plate, place the rested beef on top, arrange the roasted zucchini alongside, drizzle with the kombu sauce, and finish with the crispy fried zucchini slices.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
