Many foodies out there will likely know or have heard of ‘Tournedos Rossini’ (or simply filet Mignon Rossini), a roast beef fillet with truffle and fois gras, famously associated with Gioachino Rossini, the celebrated Italian composer of the 19th century. Rossini was not only a musical genius but also a passionate gourmet and an ardent truffle enthusiast. What few people know is that Rossini was also a great fan of pasta and this recipe in question was written by him in 1866. At the time, pasta (and of course truffles) were far from the everyday staples they are today. They were rare and expensive, often reserved for aristocratic tables, which made this dish both luxurious and somewhat secretive.
The original recipe (like many of its era in the Italian aristocracy), featured French influences like champagne and Swiss cheese like Gruyère. I couldn’t resist giving it an Italian twist: I swapped them for Prosecco and my favourite Grana Padano PDO cheese that gave the final dish a more rounded flavour.
Chef’s tip
I found that by letting the pasta sit for a while after baking and then serving it no longer piping hot the complexity of flavours kind of merge a bit better together.