When you go to a restaurant to satisfy a craving for meat, it is customary to order a nice sliced rocket and parmesan, a typical dish, apparently simple to prepare. Whether it is accompanied by grilled vegetables or accompanied by rocket and parmesan it does not matter: the fact is that the tagliata seems to have won the hearts of those Italians who love meat. Today I would like to offer you this dish, in the home version. But I warn you: the preparation of this second dish, in my opinion, is by no means as immediate as it might seem. Only by respecting some very important very precise rules will we be able to obtain a cut with a capital T. No more chatter: let's get to work.
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Identity Card of the Recipe
- 166 KCal Calories per serving
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Ingrediants
- 600 g of rump or beef
- 30 g of grated Parmesan cheese
- a few tablespoons of extra virgin olive oil
- a bunch of rocket
- q.s. of salt
- a drop of balsamic vinegar glaze
Materials Needed
- Pan (about the size of meat)
- Oven dish
- Platter
- Non-stick palette
- Sharp knife
- Food cutting board
- Latex gloves
Preparation
- Put a pan on the fire about the size of the piece of meat chosen for the cut.
Important precautions
The pan should be chosen based on the size of the meat: if the pan is too small, the meat may not brown perfectly, while using an oversized pan you run the risk of burning the cooking liquid.- Meanwhile, turn on the oven at a temperature of 180 ° C.
- Brown the meat for 2 minutes on each side, over a high flame: it is recommended to pay attention to the temperature of the pan, which must be very hot. For this purpose it is advisable to carry out the water test, or to pour a few drops of "water on the pan to ascertain the temperature: the pan is ready only if the drops of water poured evaporate immediately.
- Remove the meat from the pan, taking care not to prick it (to prevent liquids from escaping) and place it on a cutting board for food.
Another trick
To turn the meat during browning, it is recommended not to prick or tear the meat: for this purpose, turn the meat with your hands, protected by latex gloves.- Immediately cut the meat into rather thin slices and arrange them on a Pyrex dish, trying not to overlap them too much.
- Bake the pan for 3-6 minutes, according to your tastes (those who want the meat rare, can leave the meat to heat in the oven for just 2 minutes).
- At this point, remove the meat from the oven and place it on a plate, decorating as desired with rocket, parmesan and balsamic glaze. Those who wish can also flavor the tagliata with salt.
- Serve immediately.
Alice's comment - PersonalCooker
Then? Are you satisfied with the result? A cut so good that it will give a hard time to those in the restaurant. Oh, I forgot: for an optimal result, the meat must be of the highest quality (I have my own butcher, my dad, so I'm on the safe side!). Hello everyone and see you next time!Nutritional values and Health Comment on the recipe
Sliced beef with rocket, parmesan and balsamic vinegar glaze is a meat-based dish. The size used is rather thin, which is why even adding olive oil the nutritional composition of the dish should NOT be excessively lipid (it should be borne in mind that in the translation on the side 1 tablespoon - 10g - of oil per head has been considered, which could easily be halved to ½ tablespoon - 5g); obviously, the amount of protein is more than satisfactory (and high VB) while that of fiber and carbohydrates is scarce and requires integration with other foods.
The overall portion could range from 180-250g for a total of 300-400kcal.
