Beef Wellington is an English recipe of uncertain origin, extremely scenic, opulent, that became worldwide popular thanks to the web. In the new episode of the series "Italians in ..." we find ourselves at the Connaught Hotel in London, one of the most famous hotels of the English capital, with Marco Zampese, the very young head chef of Hélène Darroze's 3-star Michelin restaurant. Together with his brigade we'll learn all the procedures behind this great holiday dish, but we will also discover its remarkable versatility, with two original versions, one based on pigeon, the other vegetarian.

In collaboration with Berkel https://www.theberkelworld.com/it/

INGREDIENTS
Beef Wellington
8 pax

Filetto di manzo/Beef fillet 700g
Senape di Dijon/Dijon Mustard 100 g
Pepe nero/Black pepper qb/to taste
Pasta sfoglia/Puff pastry 1kg
Uovo/Egg 1

Duxelles di funghi/Mushrooms duxelles
Funghi freschi/Fresh mushrooms 1kg
Scalogno/Shallot 60g
Burro/Butter 40g
Olio EVO/EVO oil 40g
Prezzemolo/Parsley 50g
Sale e pepe/Salt and pepper qb/to taste

Prosciutto crudo/Prosciutto 10 fette/10 slices

Crespelle/crepe
Uova/Eggs 3
Farina “00”/Flour 50 g
Latte intero/Whole milk 500ml
Olio EVO/EVO oil 40ml
Sale/salt 4g
Prezzemolo/Parsley 25g

Fondo Bruno/Brown stock sauce:
Manzo/Beef 2kg
Scalogno/Shallot 200g
Testa d’aglio/Head of garlic 1
Olio EVO/EVO oil 100 ml
Burro/Butter 150g
Bouquet garni 1
Madeira qb/to taste
Brodo di pollo/Chicken stock qb/to taste

Watch the other two episodes shot in London (Roast Beef and Steak Ale Pie) together with all the videos from the series "Italias ina ...":    • "Italiani a..."/"Italians in..."  

Are you a chef or a true enthusiast? Find out more in the ItaliaSquisita magazine: https://italiasquisita.net/it/posts/i...

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