Arrosto Di Manzo Tonnato Porri Arrostiti Recipe

Season and Roast

Remove the beef from the refrigerator 45–60 minutes before cooking to come to near room temperature. Preheat oven to 220°C (425°F). Pat the roast dry, rub with 2 tbs olive oil, then season all over with 2 tbs kosher salt and 2 tsp freshly ground black pepper. Scatter crushed garlic and rosemary around the roast and tuck rosemary on top. Place roast on a rack in a roasting pan.

Roast at 220°C (425°F) for 10–12 minutes to develop a browned crust, then reduce oven to 160°C (325°F) and continue roasting until internal temperature reaches 52–55°C (125–130°F) for medium-rare (about 35–45 more minutes depending on thickness). Use an instant-read thermometer for accuracy.

Remove roast from oven, tent loosely with foil and rest for 20 minutes. Reserve any pan juices to stir into vinaigrette if desired.

When rested, slice the beef very thinly against the grain (aim for 2–3 mm slices). Keep warm or chill briefly for a cold arrostò di manzo tonnato presentation.

Preheat oven to 190°C (375°F). Slice the top off the garlic bulb to expose cloves, place on a small sheet of foil, drizzle with 1 tbs olive oil and season lightly with salt. Wrap in foil and roast 35–40 minutes until cloves are soft and caramelized. Let cool slightly, then squeeze cloves from skins and mash into a paste. Reserve 2 tbs for the tonnato and save remaining for other uses.

While the garlic roasts, put the halved lemon cut-side up on a sheet pan and roast 10–12 minutes until lightly caramelized. Reserve juice and a few segments to add brightness to the sauce and vinaigrette.

In a food processor, combine drained tuna, 1 cup mayonnaise, 2 tbs rinsed capers, 1 tsp anchovy (if using), 2 tbs roasted garlic paste, 2 tbs fresh lemon juice and 1 tsp freshly ground black pepper. Pulse to a coarse paste, then blend until very smooth, adding 1–2 tbs water or reserved oil to loosen the texture to a pourable but thick consistency. Taste and adjust salt, lemon and caper level.

Strain the sauce through a fine mesh sieve for an ultra-smooth finish if desired. Keep chilled until plating. This sauce will both dress the beef and act as the classic 'tonnato' component.

Preheat a grill pan or outdoor grill to medium-high. Halve leeks lengthwise and rinse thoroughly between layers to remove grit. Pat dry, brush cut sides with 2 tbs olive oil and season with 1 tsp salt and 1 tsp pepper.

Place leeks cut-side down on the hot grill. Cook 3–5 minutes until nicely charred, then flip and grill 2–3 more minutes until tender. Remove and let cool slightly. Cut leeks into 4–5 cm lengths for serving.

In a small bowl whisk together 2 tbs capers (lightly chopped), 2 tbs chopped fresh dill, 4 tbs olive oil, 2 tbs white wine vinegar, 1 tbs lemon juice, 1/2 tsp salt and 1/2 tsp pepper until emulsified. Optionally stir in 1–2 tbs reserved pan juices from roast for extra beef flavor. Adjust acidity and seasoning to taste.

Arrange a bed of arugula or microgreens (if using) on a chilled platter. Lay thin slices of roasted beef in slightly overlapping rows across the platter.

Spoon or pipe the tonnato sauce over the beef in an even layer, or serve the sauce alongside for guests to add. Scatter grilled leek pieces over and around the beef.

Drizzle caper-dill vinaigrette lightly over the leeks and beef. Scatter additional capers and dill fronds on top.

Finish with shavings or crumbled ricotta salata and a final grind of black pepper. Serve immediately, or chill briefly for a classic cold arrosto tonnato presentation. Leftover sauce keeps refrigerated for 3–4 days.