Recipe for the famous Toast Cannibale from restaurant Rijsel
Amsterdam restaurant Rijsel has been around for almost 10 years, so it was high time for a new cookbook sharing the well-known recipes of Rijsel classics. The book is packed with typical Rijsel dishes, such as this toast cannibale and the famous Côte de Boeuf with béarnaise. The recipes are also supplemented with useful kitchen techniques that you can immediately apply when preparing the dishes and that make the end result even more delicious!
Pieter: “Preparé, filet américain, toast cannibale… They all seem rather similar – although preparé contains mustard instead of mayonnaise. These are dishes for true meat lovers. I’ve always loved filet américain, just slightly less so the overly strong paprika-like stuff that is often included (and in excessive amounts). I came up with this recipe with the filet sandwich from Eetsalon Van Dobben in Amsterdam’s Korte Reguliersdwarsstraat in mind – my favorite.”
How to make toast cannibale
- Finely chop the bavette. It’s best to do this with a sharp knife, but you can also use a food processor. In that case, first cut the bavette into small cubes (½ x ½ centimeter) and chop the meat only briefly; otherwise, it will lose some of its creaminess.
- Mix the meat with the mayonnaise, ketchup, Worcestershire sauce and shallot. Taste and season with salt and pepper.
- Use a round cutter or a glass to cut circles from the toast. Shape the meat into a beautiful round quenelle on top. Garnish with some extra finely chopped shallot, the capers, parsley and cornichons.
Title: Rijsel
Author: Pieter Smits and Iwan Driessen
Price: €34,99
Publisher: Fontaine
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