Tagliata di Manzo con Rucola e Grana

tagliata

Inspired by my tuscany trip, I found the right meat in the local butchers here ( the best in Rialto market is the one run by 3 guys – wait, I try to remember their name… argh nope , will revert on this one!). In Italy the best cut of beef is something they call ‘roast beef’ – your rib-eye. Of course not all rib eye are great depending on how and where the cow is fed, how fresh they are..etc. Hence it is worth it to know a good butcher you can source your meat from.

To make this dish, you need that part of the meat ‘rib – eye’ or ‘roast beef’ (in Italy) , sliced out nicely about 1 – 1  1/2 inch thick. The recipe below is for 2 pieces of meat (for 2 persons)

  • 1 tbp of butter
  • 2 tbp of olive oil
  • rosemary (1 tsp)
  • salt and pepper to taste
  • rucola (or rocket leaves)
  • Grana padano cheese

Very simple, in a pan with the butter, rosemary and oil , put it on high heat . Once the pan is hot, slip in the meat – cook for about 3-5 mins on each side, depending how well done you want the meat to be. Sprinkle with salt and freshly ground pepper on the uncooked side of the meat. After the said 3-5 mins, turn the meat over to cook the other side. again sprinkle salt and pepper to it.

Once done – sliced out the meat and arrange them on top of a bed of rucola. Drizzle with a little olive oil and freshly ground pepper. Shave the grana padano on top and serve. Great with a bottle of chianti.

Fresh meats (‘bistecca fiorentina’) in your typical meat market stall

Grilling some juicy meats in a typical restaurant in Firenze

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