Delicious Italian: beef strips with rocket
Italian cuisine is, above all, a regional cuisine. The new cookbook Recipes from Rome contains a collection of dishes from one of the most beautiful and delicious cities in the world. Like these beef strips with rocket.
Italian butchers are used to customers asking for beef straccetti. This literally means ‘rags’, but refers to wafer-thin pieces of raw meat. Ask your butcher for sirloin steak sliced as thinly as possible, because most butchers outside Italy don’t slice raw meat on the machine. Of course, you can also slice it very thinly yourself.
Tip for tender meat
If the slices are more than half a centimetre thick, place them between two sheets of baking paper and flatten them with the bottom of a small saucepan or a meat mallet, so that the meat becomes tender and cooks quickly.
How to make beef strips with rocket
- Heat 4 tablespoons of the oil in a large frying pan, fry the mushrooms, garlic and rosemary over high heat and sprinkle with a pinch of pepper and salt.
- When the mushrooms are lightly browned, spoon them into a bowl and keep them warm in the oven. Discard the garlic and rosemary and wipe the pan clean with kitchen paper.
- Season the meat strips with pepper and salt and heat the remaining oil in the frying pan over high heat. When the oil is very hot, fry the pieces of meat for 1–2 minutes, tossing them halfway through – to fry them in a single layer, you may need to do this in two batches. When they are ready, spoon the pieces onto a warm serving platter.
- Scatter the mushrooms and rocket over the meat, drizzle everything with the balsamic vinegar and a splash of your best olive oil, and serve immediately.
Title: Recipes from Rome
Authors: Katie and Giancarlo Caldesi
Price: €25,99
Publisher: Kosmos Uitgevers
(publication date 21 May 2024)
Also read:
- Recipe for the most delicious Bolognese sauce
- 10 tips for the best pasta
- Olive all’ascolana are the most delicious olives in the world (with recipe and wine tip)
