He is known all over the world as a famous composer and creator of great music. Rossini In twenty years of creativity he wrote four dozen works: operas, oratorios, farces, plays. Great operas entered the history of music forever Rossini: "Othello", "The Thief Magpie", "The Barber of Seville", "Elizabeth, Queen of England", "Siege of Corinth", "William Tell"... His first opera " Demetrio and Polybio"The composer wrote his last opera at the age of sixteen" Wilhelm Tell"In more than twenty years. After the premiere of his last opera Rossini surprised the society with the statement that the music was over, and he would devote himself to the second passion - cooking. For the gourmet and the glutton Gioacchino Rossini the creation of new dishes, the invention of original recipes brought a lot of pleasure. Cooking was for Rossini a creative process, like music.
In the mid-50s of the 19th century, Gioacchino Rossini was especially famous for his musical evenings. In his Parisian apartment or in a villa in Passy, ​​Rossini arranged sumptuous receptions, these dinners were filled not only with music, but also with the author's dishes of the maestro. The composer took great pleasure in treating his guests with homemade dishes, filling the glasses with rare wine and port himself. His recipes have gone down in culinary history like operas in music history. An exquisite Figaro salad, multicomponent Rossini's Tournedo-Toasts, chickens, veal cutlets A la Rossini, potato dishes, the list of recipes turned out to be so impressive that the composer wrote a cookbook "Dreams of Gluttony" or "Rossini and the Sin of Gluttony" ...

Classic "Tournedo-Toast Rossini".
Fry four slices of white bread in olive oil until golden brown, transfer to a warm dish to keep warm. Beat off four pieces of beef or pork tenderloin and fry in the same pan. Salt and pepper the finished chops and put them on toast. In the same skillet over low heat, heat four portions of poultry pate (goose, for example) and transfer to meat. In a frying pan in which all the ingredients were fried in turn, pour half a glass of red wine, preferably Madeira, and slowly bring to a boil, actively stirring this sauce, simmer until the required thickness. Put the toasts on a common dish, decorate with thin slices of lemon, fried mushrooms, slices of fresh tomatoes, sprigs of parsley and pour over the sauce.

Potatoes with cheese.
Boil about a kilogram of washed potatoes in salted water over medium heat until tender. Tear the washed and dried bunch of fresh salad with our hands into small pieces. Grate one carrot on a fine grater and coarsely chop about 2-3 tablespoons of walnuts. Mix in a bowl 100 grams of sour cream, one tablespoon of olive oil, 500 grams of pre-grated hard cheese, salad, carrots, nuts, salt and pepper to taste. Put the hot potatoes on a platter with lettuce and garnish with cheese and vegetables.

Figaro salad.
Boil the prepared veal tongue, small celery root and beets separately until tender. Cut the cooked and chilled products into strips. To them we add finely chopped anchovies to taste and a chopped bunch of fresh salad. Season the salad with ready-made mayonnaise (about 200 grams) and two finely chopped tomatoes (without seeds and skin), mixing well.

The Tournedos Steak Rossini recipe is a real find for those looking to pamper themselves with something exquisite. The dish bears the name of the famous Italian composer Gioacchino Rossini, who not only loved to eat, but also cooked and experimented with pleasure himself. However, this steak was not invented by him. It was named after Rossini by his close friend, chef Casimir Moysons. In the original recipe shown in the photo, Rossini's tournedo steak is made from Filet Mignon. A steak weighing 300 grams is first fried well, laid out on a round slice of toasted French white bread. As a side dish, 150 grams of foie gras fried in a special creamy sauce and slices of black truffle are placed on top. Before serving, the dish is poured with Madeira wine sauce. Today, such a dish will turn out to be too expensive, so we offer you a more affordable, but no less tasty option. For cooking, you will need the central part of the beef tenderloin or ready-made Filet Mignon steaks.

Preparation:

1. Cut the central part of the tenderloin across the grain into steaks 2-3 cm thick. Sprinkle with pepper on both sides, but do not salt yet.
2. Grind the mushrooms in a blender, season with salt and pepper. In a separate skillet, melt the remaining butter and sauté the mushroom mixture. You can add some thyme. Place the duxel on a plate and let cool.
3. Pour some butter into a skillet and toast slices of white bread (as for sandwiches) on all sides, transfer to a paper napkin to remove excess oil. Cut the center into a circle the same size as the steaks.
4. Put the steaks in the same pan. Fry the steaks for 2.5 minutes on each side, turning over about 4 times.
5. Pour Madeira at the same speed and put on medium heat. When the wine has approximately doubled, add the beef broth and peppercorns. Simmer for 2-3 minutes, then strain through a fine sieve into a clean saucepan and add butter. Stir.
6. Put the fried steaks on golden croutons, cover with a slice of goose liver on top and pour with a teaspoon of sauce.
7. Serve the Tournedo Rossini steak with mashed potatoes, lightly drizzled with truffle oil.

Bon Appetit!

Lovers of delicate and refined drinks certainly know and know how to prepare a Rossini cocktail. It cannot be classified as cheap, but the light, upbeat and joyful mood it creates is worth the money invested. On New Year's Day, it will be the best drinking drink.

A bit of history

Everyone probably knows that Rossini is the greatest Italian composer. But his culinary talents and penchant for gourmet are not known to everyone. Meanwhile, the author of the music for "Othello" and "The Barber of Seville" was well versed in wines and is the author of many recognized recipes. He believed that good food and music came from the same roots. There is even a joke among the chefs that he would have become the most famous gastronome of the 19th century if he had not had time to become famous as a composer by that time.

Rossini's cocktail was not invented by him. It appeared only in the middle of the 20th century and was first tested in Venice, in the famous Harry's Bar. The low-alcohol mix was named after the composer by an admirer of his talents, both musical and culinary.

Rossini cocktail: recipe and its embodiment

You need to cook it with love and according to all the rules. At least as a sign of respect for the composer, with such awe about cooking. The first step to making the drink is to make the strawberry puree. Fresh berries, at the rate of 75 grams per glass, are washed, strained through a colander and patted dry with a paper towel. An airy gruel is made from them with the addition of a few drops of lemon juice, which is placed in the cold for at least an hour. If the strawberries come across unsweetened, it is allowed to add sugar at the time of introducing the juice.

Then the puree is transferred to a tall glass and topped up with sparkling wine. Ideally, "Spumante brut", "Proseco", "Asti" should be used, but good champagne, semi-dry or brut, will not spoil the taste either. The volume of wine is about 120 milliliters. The Rossini cocktail is washed with a wash, the edge is decorated with strawberries, you can add ice. Delight is served!

Ways to spoil your cocktail

Even a seemingly uncomplicated drink can be turned into not very tasty, if not unpleasant. To avoid disappointment, don't make two common mistakes. First, leave the shaker aside when making a Rossini cocktail. When shaken, the bubbles from the champagne evaporate - along with a noticeable part of the taste sensation.

Second, only use freshly made strawberry puree. Tinned will make your Rossini cocktail, to put it mildly, nothing. And if you use jam or preserves, you will get an alcoholic compote, ruining good champagne.

Tournedo "Rossini": why is it called and how it is prepared

One of the most famous dishes "invented" by the composer has a funny story related to the origin of the name. While at lunch at the Parisian Cafe Anglais, Rossini, who was anxious about cooking, demanded that the dish be prepared under his supervision. The cook was forced to cook in a room that was visible from the table where the composer was waiting for dinner. Exhausted by the nagging and teachings of the maestro, the chef was indignant, to which he replied: "Et alors, tournez le dos!" Translated, this means: "If so, turn back." The last two words and the article gave rise to the name Tournedo Rossini.

The recipe does not contain anything complicated, but the result is amazing. A little less than half a kilogram of beef fillet is cut across the fibers, salted and peppery and beaten off a little. Cut into slices about 200 g of white bread. In warmed butter (and this is a prerequisite), the loaf is browned, the same is done with meat. The beef is placed on croutons, a piece of liver pate is placed on it, on top - a lemon circle, a quarter of a tomato and a sprig of parsley.

Treat yourself and your family on a holiday with the cocktail and meat of the same name!

"The Rossini Riddle" for 8 decades it has been exciting the minds of researchers and admirers of the great composer's work. Why, at the age of 37, at the peak of his career and fame, the composer suddenly stopped writing music and left for Paris to retire? During the remaining almost 40 years of his life, he created the only major work - the famous Stabat Mater, several ecclesiastical cantatas and a collection of plays, which, not without coquetry, called "The Sins of Old Age". It is still not completely clear what caused this decision.

Maybe this was due to depression in connection with the death of his mother or health problems (chronic gonorrhea), some changes in political and musical life, but the fact remains that Rossini refuses music and with no less fervor gives himself up to his other global hobby - cooking.

Author " Wilhelm Thel " and " Othello”During his lifetime he was named the greatest composer of his time. And universal recognition has brought material well-being. Rossini was distinguished by the speed of writing and amazing fertility (there are more than 40 operas alone!). So ingenious " Barber of Seville ”He created in just 13 days!

Back in 1824, when Rossini was only 32 years old, Stendhal laments that he “ already wrote too much, or rather, wrote too quickly”. Maybe the reason is that the composer has simply dried up? But for Rossini, this was not a tragedy.

“An outstanding person simply changed one great art for another - music for cooking”(Peter Weil)

Rossini himself said:

“The stomach is the conductor that runs the huge orchestra of our passions. An empty stomach to me is like a bassoon that growls with displeasure, or a piccolo flute that expresses its desire in shrill tones. A full stomach is a triangle of pleasure or a drum of joy. Eating, loving, singing, digesting - in truth, these are the four acts of the comic opera we call life. Whoever lets her pass without enjoying them is nothing more than a complete fool”.

For him music and cooking are equal ... This is how the famous Tancred's aria, Di Tanti Palpiti, became known as the “rice aria,” as Rossini wrote it while making risotto. His repertoire also includes "music for dinners" - small miniatures called "Almonds", "Four Snacks", "Oh, Peas!"

By his own vocation, he cried only three times in his life - when his opera was booed, when he listened to Paganini and when he accidentally dropped a dish with a turkey into the lake. The composer had a particular fondness for roasted turkey with truffles. Rossini once won a bet on his favorite dish. But he could not get the prize, because the loser excused himself by the fact that the first good truffles had not yet appeared. " Nonsense, nonsense! Shouted Rossini. - These are just false rumors spread by turkeys who do not want to be stuffed!”
Rossini's favorite delicacy was the truffle.

“I can only compare truffles with Mozart's opera Don Giovanni. The more you taste, the more delight you open up”

The composer spoke.

And the composer's favorite culinary combination - foie gras and truffles - entered world cuisine as a combination a la Rossini... There is pasta a la Rossini, scrambled eggs, chicken and of course tournedo Rossini .

The authorship of the famous dish is attributed to Rossini, but it was created by another culinary specialist. Here the opinions of researchers differ. Some say that Casimir Moisson invented it - the chef, where Rossini was a frequent guest, others call him a genius Marie-Antoine Carema , who received the resounding title "Chef of Kings and King of Cooks". The very name of the dish is associated with the phrase “ tourner le dos”(Turn your back). Allegedly, the maestro spoke it to those around him, adding a certain secret ingredient to the dish.

Rossini and Karema had a tremulous friendship based on common interests. Karem considered the composer “ the only one able to appreciate”. When Rossini left for Bologna, Karem with the diplomatic courier sent him pheasant pate with truffles, supplying him with a note “Rossini from Karem”.

The composer responded with the musical composition “Karemu from Rossini”. In honor of Rossini's most grandiose opera "Wilhelm Tell" (in full version it lasts about 6 hours) Karem made no less grandiose cake, decorating it with apples, a sugar crossbow and a sugar arrow.

“Having tied up with music, Rossini lived an intense creative life in Paris: he treated his friends. Having grown fat early, he reluctantly left the house, moved slowly: he did not keep his carriage, and when he called the hired one, he demanded that the horses be old or tired. Nevertheless, when he heard that pasta had been brought to the Canavey shop from Naples, he urgently went there. With difficulty he raised himself to the third floor, from the doorway he saw that the pasta was not Neapolitan, but Genoese, and began to descend. Canavey, who was told who he disappointed, said: "If this gentleman is as versed in music as he is in pasta, he really is a great composer." Rossini, to whom these words were retold, responded:«. (Peter Weil, “The Word on the Way”)

Gioacchino Rossini died on November 13, 1868 at the age of 76. He is probably the only one of the greats who left an ingenious legacy in two such different areas - music and cooking.

Tournedo Rossini
This dish features three of the composer's culinary favorites: Perigord black truffle, foie gras and Madeira wine (for the sauce). Considering that 70 grams of fresh truffle costs about $ 200, and this is not counting the rest of the ingredients, then the dish prepared according to the original recipe is an expensive pleasure. To reduce the cost of the recipe, they use truffle oil (olive oil infused with truffles), replace mushrooms with cheaper ones, and in the budget version, instead of foie gras, they use liver pate (Rossini would turn over in his coffin).

Ingredients of the original recipe :

• 150 - 200 g beef fillet
• 70 g truffles
• 100g foie gras medallion
• Slice of white bread
• Salt, pepper to taste
• For the sauce:
• 3 spoons of Madeira wine
• 1 tablespoon cornstarch
• 200 ml broth
• Salt, pepper to taste

Beef fillet (about 3 cm thick), foie gras (about 1 cm thick) and toast should be in the shape of a circle of the same diameter.
Fry bread on both sides in butter. Fry the foie gras over low heat. In the same pan, fry the beef fillet to your liking. Add 2 tablespoons of wine to the pan, add broth and bring to a boil. Thicken the sauce by adding the starch mixed with 1 spoonful of wine. Season with salt, pepper, mix well. Strain the finished sauce through a sieve.
Place the toasted bread on a plate, dipped it in the sauce, put the fillet on it, on top of the foie gras, garnish with slices of truffles. Serve with sauce.
As Peter Weil said “ It's easy to remember. Impossible to forget! ”

At the end - one of the films of the documentary cycle about the outstanding composers of the world, the authors of which show the hidden connection between the work of great musicians and the culinary traditions of the regions in which they lived.
“Musical cooking. Gioacchino Rossini ».

Tournedo Rossini recipe

Gioacchino Rossini was not only a great composer, but also a lover of delicious and delicious dishes. It is he who owns the recipe for "tournedo" - incredibly mouth-watering snack sandwiches.

Try to cook Tournedo Rossini according to our recipe and decide once and for all the question of what can be served with a glass of cold beer or first courses. An excellent dish that is both simple and exquisite at the same time. You should definitely learn how to cook it.

Ingredients:

• white bread - 400 grams;
• beef - 400 grams;
• pork liver pate - 100 grams;
• tomato - 2 pieces;
• lemon - 1 piece;
• parsley;
• green salad;
• black peppercorns;
• salt.

Cooking method

• To prepare the dish, you will need a fillet of beef. It is cut into thin slices and beaten off with a kitchen hammer, previously wrapped in a bag.
• Coarse salt is ground in a mortar with black peppercorns, and pieces of meat are rubbed with this mixture.
• A piece of fat is heated in a frying pan. It is heated well and the beef slices are fried for a few minutes on each side.
• In another frying pan, pieces of white bread are fried in butter.
• Tomatoes are washed and cut into thin slices.
• The lemon is poured over with boiling water. Its slices will be a decoration for tournedos.
• A leaf of green lettuce is placed on a portioned plate, and a toasted slice of white bread is placed on it. Pieces of fried meat are spread on the base and covered with pork liver pâté shmat.
• A tomato and a lemon wedge are laid out as a decoration for a snack. They give it juiciness and freshness. Lemon acidity perfectly emphasizes the taste of meat.

The Rossini tournedo with red wine is served for lunch or afternoon tea. Before serving, garnish with parsley and basil leaves.