Roast Sunday lunch is not just a traditional dish, but also one of my favourites!

Today I want to show you few secrets to give a personal touch to your Sunday roast making two different sauces with Malpighi’s IGP Silver Balsamic Vinegar of Modena. One of them is a thick and delicious gravy, the other one is an apple and balsamic vinegar sauce. The perfect combinations for your meat and roasted potatoes!

The Malpighi’s IGP Silver Balsamic Vinegar of Modena is obtained from cooked grape must and only 30% of wine vinegar. Aged in oak barrels. It has a rich brown colour with an intense but balanced aroma and a lingering fruity flavour with hints of wooden shades. A product 100% made in Italy by the Malpighi Family. All production phases, from the grapes cultivation to the final product are checked by Ermes Malpighi – the fourth generation of the family and Master Taster AED. This fantastic condiment is suitable for all types of food; especially as a salad dressing, on omelettes, desserts, ice creams, fresh fruits and cheeses. It is also delicious on fish and crustacean, with fresh or cooked vegetables and on boiled or roasted meats including game.

Roast Beef with Apple and Balsamic Gravy

Ingredients for 4 people:

• 600g Beef
• Rosemary
• Bay leaves
• 1 Garlic clove
• 1/2 Lemon
• Malpighi’s IGP Silver Balsamic Vinegar of Modena
• Extra Virgin Olive Oil “Il Vero”
• Salt and Pepper as needed

Warm up a bit of Extra Virgin Olive Oil “Il Vero” with the herbs.

Cook the beef in a pan on a very high heat for few minutes each side, to seal the meat in the juices of the herbs mixture.

Ones you have obtained the desired brown or black crust, cook the meat for 15 minutes in the oven at 180°C.

Then, turn off the oven and cover the meat with aluminium foil. Leave the meat to rest for further 15 minutes with the oven turned off.

Then, remove the meat and place it on a cutting board to slice it.

How to make the gravy:

In a little pot, warm up the juices that were left in the tin. Add a clove of garlic, the juice of 1/2 lemon, salt, pepper and 2 tbsp of Malpighi’s IGP Silver Balsamic Vinegar of Modena. Turn off the heat when the sauce starts to boil. Stir well and serve with the meat.

How to make the Apple & Balsamic Vinegar Sauce

250g Onion

450g Fuji Apples

50g Sugar

1 tsp Mustard

50g Malpighi’s IGP Silver Balsamic Vinegar of Modena

Pepper

Nutmeg

Peeled and chopped the apples and the onions. Then, place them in a pot with sugar, mustard, Malpighi’s IGP Silver Balsamic Vinegar of Modena, pepper and nutmeg for 1 hour on a medium heat.

Cooked all the ingredients until they become syrupy.

Blend all together with a mixer and stir to obtain a uniform sauce.

All done! Serve with the meat and enjoy!

Buon Appetito e Buona Domenica!