Let's talk about quality and availability of great staples ... Tagliata - Italian for sliced ste
A great dish begins and ends with the best quality ingredients you can find - if you can't afford the whole 500g of prime rib, buy 200g and bulk your dish up with loads of greens - try a mix of spinach, rocket & watercress for a spicy, tasty alternative, add delicious ripe Hass avocado, and a selection of heirloom tomatoes to bulk up your dish. Finish with finely shaved Parmesan and a fruity olive oil & balsalmic vinegar dressing - the best quality you can manage.
Recipe for Italian Tagliata
A delicious dish of sliced rare steak, parmesan & rocket and dressed with the cooking juices, garlic & balsalmic vinegar. This is our family's "go to" dish for dinner parties and celebrations. Serve with Rosemary Roast potatoes and Caramelised Red Onions for a well balanced and delicious dish.
3 garlic cloves
150g (5 1/2 oz) rocket leaves
3 rib-eye steaks about 300g or (10 1/2 oz ) each, room temperature
40g (1 1/2 oz) parmesan, shaved
90g (3oz) E.V. Olive Oil
30g (1oz) of quality balsamic vinegar
Ensure that the rest of your meal is ready to serve before starting to cook this - you will need to work fast.
Crush garlic and leave aside. Arrange salad leaves on the base of a large serving dish.
Heat a heavy bottomed pan until really hot - season steaks with olive oil, salt & pepper. Fry for 2 1/2 minutes, turning every 20 seconds so they are evenly cooked. Remove from the pan and leave on a warm plate to rest.
Keep the juices from the steak in the pan, add the E.V. Olive Oil and heat gently then add the garlic and warm through on a low heat, allowing the flavours to infuse. Add vinegar at the end.
Pour half the juices on the leaves.
Cut steak into 1/4 in strips, then lay on top of the leaves.
Cover with the shaved parmesan, then pour over the rest of the juices.
Season again with salt & pepper and serve immediately.
Recipe for Crispy Roast potatoes with Rosemary
A delicious dish side for any roast meats.
3 garlic cloves
30g (2 tbsp) chopped rosemary leaves
60g (2oz) E.V. Olive Oil
2 tsp sea salt
1 tsp fresh ground black pepper
1300g (3 lbs) small red or white skinned potatoes
Preheat your oven to 200 degrees C (or 400 F), Gas mark 6.
Cut the potatoes in 1/2 or 1/4 and place in a large pot. Fill with water, add salt and bring to the boil, simmer for 5 minutes and take off the heat. Drain and put in a roasting tin, spreading in a single layer mixing with the garlic, rosemary & ground pepper
Cook for 1 hour - stirring from time to time to ensure even browning
Recipe for Caramelised Red Onions
6 red onions, peeled and sliced
30g (1oz) E.V. Olive Oil
1 tsp sea salt
2 tbsps brown sugar
1-2 tbsps balsalmic vinegar
Toss the onions, oil & salt in a frying pan and cook slowly until the onions are translucent. Add the sugar & vinegar to start caramelisation process. Cook for a further 5-10 minutes until sticky. It will keep, refrigerated in a jar for a couple of weeks.