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Argentinian Angus "tagliata" with arugula and parmesan cheese

The Argentinian Angus tagliata with arugula and parmesan cheese is a very easy but also a very tasty recipe to make. The Angus is quite famous and well known worldwide for the high quality of its meat, so delicate and soft to be ideal to be enjoyed with a good glass of Tonnino Jurnata Nero d'Avola DOC Sicilia.

Ingredients: 4 slices of Argentinian Angus meat 4-5 centimeters thick, extra virgin olive oil, salt, some arugula and some shredded parmesan cheese.

For the preparation of this course, it is fundamental to have the right heat when you cook the meat.

We suggest you to charcoal grill the meat, so that it enhances its taste by being slightly smoked, but it is also possible to cook the meat on a hotplate, so that the high heat closes the little pores and the meat keeps the juices inside. For the same reason, we suggest not to pierce the meat with a fork and not to salt it prior to cooking.

To obtain the best results, do not grill the meat for more than 2-3 minutes for each side, even though the cooking time depends also on the thickness of the slice.

Once the meat is ready, cut it into stripes, drizzle with salt and moisten it with some olive oil; put it on a bed of arugula and sprinkle the shredded parmesan cheese on it.

To be served hot, together with a good glass of Tonnino Jurnata Nero d'Avola DOC Sicilia.