Margarita's International Recipes
Rosto is one of Gibraltar's most ubiquitous dishes - present at almost every kitchen - and with good reason. It's simple, it's versatile, it has ingredients that you probably have at home, and it's just delicious.
Honestly, I wasn't expecting it to be this good. The ingredients are very common and I was suspicious about the lack of herbs and spices. I shouldn't have been.
I read through several, mostly similar, recipes before settling on the one below. Many called for a pressure cooker - if, like me, you use a regular pot, make sure you give enough time for the carrots to cook. This recipe is often eaten with mushrooms, but I forgot to add them. I didn't make a vegetarian version of this for my daughter - but it would be easy to do using any meat substitute. Indeed, the recipe can also be made using chicken or pork instead of beef. I used thin cut bottom round for the beef, because it was on sale, but I think sirloin would be better and far more tender.
I tried this by itself and with Parmesan cheese - which is not typical. As I suspected, the cheese made it even yummier.
- 1 lb beef, cubed or sliced
- salt & pepper to taste
- 2 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, thinly sliced
- 1 15-oz can tomato sauce
- 1/2 cup beef broth
- 1/2 cup white wine
- 1 Tbsp tomato paste
- 8 oz penne pasta
Season beef with salt and pepper.
Heat oil in a saute pan over medium heat and add beef, brown on all sides and cook over medium-low heat until cooked through. Remove from the pan using a slotted spoon and set aside.
Turn heat back to medium and add chopped onion. Saute until soft. Add the garlic and carrots and saute for a couple of minutes. Add the tomato sauce, beef broth, white wine and tomato paste, stir well and cook over medium-low heat for ten minutes. Add the reserved beef and continue cooking until the carrots are cooked through.
Meanwhile cook the pasta until it's very al-dente. Drain and add to the pan with the sauce, mixing well, and continue cooking for 3 minutes.
Adapted from a recipe at Mama Lottie's
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