GIBRALTARIAN RECIPE | ROSTO

Monday, 7 March 2016

The fact I live in the UK for most of the year means I don't get to enjoy my mother and grandmother's home cooked meals very often. So the solution to that was steal their recipes and try to replicate them myself. Admittedly I still haven't mastered a 'Torta Patata' and it seems to be a hit and miss whenever I make it, but I'll be posting recipes on here on a weekly basis from now on! Note these won't just be Gibraltarian dishes, but anything nice that I think is worth sharing (and doesn't look like a blob on the plate). First on the list we have one of my favourite pasta dishes 'Rosto'.

rosto
Ingredients 

Olive Oil
2-3 cups of pasta (penne or which ever you fancy)
1 carton of Tomate Frito (pasata/tomato sauce)
4 Chopped Carrots / Tinned Carrots
1 Beef Oxo Cube 
1/2 Onion
White Wine
Beef (cubed)
Salt & Pepper
Cheddar Cheese

Method 

1. Chop garlic, onion and carrots finely and place them in a pot with a drizzle of olive oil until they are cooked. If carrots are too hard place them in the microwave for a couple of minutes beforehand to soften them and quicken the process. 

2. Add beef cubes into the pot with the oxo cube and drizzle some white wine over the contents - keep it on medium heat. 

3. Fill half the pot with water and bring to a boil, until the carrots are soft and the meat is fully cooked. You may then add the carton of tomate frito to the mix and stir it in letting it simmer. 

4.  Add your pasta to the pot and keep it on a medium heat,  add some water for the pasta to cook but just leave enough to cover the pasta, or the sauce will become too liquid. 

5. After 10-15 minuted your pasta should be fully cooked (depends how al dente you like it) and voila! Taste and feel free to add some more white wine or tomate frito depending on how you like it.  Then throw a mountain of cheddar cheese on top. 


♡ G ♡

♡ @TEAWITHGI ♡


2 comments

  1. A mama's rosto is always the best (and every other meal) !! ❤️

    ReplyDelete
  2. This Will forever and always be the one dish I miss the most! Well I have It every once In a while and suffer the consequences hahahahaha :)

    ReplyDelete

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