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Bruschetta rustica with toasted bread, a rubbing of raw garlic and a sprinkling of sea salt; over bitter lettuce salads (radicchio, arugula, chicory) and summer tomatoes; on gazpacho or other chilled summer vegetable soups; as a finishing oil for grilled or roasted meats, fish, and poultry; in herb marinade or dressing for grilled vegetables.
Stracetti di Carne Thin Sliced Beef
with Trampetti Extra Virgin Olive Oil
Ingredients for 4 servings:
½ lb. natural beef, thinly sliced. We use sukiyaki
beef
2 cups bitter greens such as mache, mizuna,
arugula, or watercress
2 Tbsp. Trampetti EVOO
1 Tbsp. red wine vinegar
a high quality salt (Maldon, the Porcini & Salt or the Truffle & Salt are our favorites)
Wash and chop greens, dry well and set aside.
Heat 2 tbsp. olive oil in a large sauté pan. Add the
beef, in one layer and cook until just done (no red
showing). Turn off the heat, add the vinegar.
Divide the meat into 4 servings on serving plates.
Top with a handful of greens. Season well with
more Trampetti EVOO and the high quality salt.
Serve with rustic bread and extra Trampetti!
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