Rosto is a traditional Gibraltarian recipe for a classic dish of beef with onion, carrots and tomato that's blended with penne pasta before serving. The full recipe is presented here and I hope you enjoy this classic Gibraltarian version of: Rosto.
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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.
Ingredients:
500g beef, cubed or sliced
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, thinly sliced
400g carton of passata (tomato sauce/Tomate Frito)
120ml beef stock (often an OXO cube crumbled in half a cup of boiling water is used)
120ml white wine
1 tbsp tomato purée
225g penne pasta
Method:
Season the beef liberally with salt and black pepper.
Place a frying pan over medium heat. Add the oil and use to brown the meat on all sides. Reduce the heat to medium-low and continue cooking the beef until done through. Remove from the pan at this point and set aside.
Return the heat to medium and add chopped onion. Fry until soft and translucent (about 5 minutes). Add the garlic and carrots and continue frying for a couple of minutes.
Pour in the passata, beef stock, white wine and tomato purée, stir well to combine and cook over medium-low heat for ten minutes. Add the reserved beef pieces and continue cooking until the carrots are cooked through (about 10 minutes).
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.
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