Beef tagliata with Speck Alto Adige PGI, buckwheat, parmesan slivers and crispy sage

 

Course: main course
Style: traditional
Level of difficulty: medium 
Preparation time: 45 min.
Created by: Stefano Cavada

     

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   Beef tagliata with Speck Alto Adige PGI, buckwheat, parmesan slivers and crispy sage

 

100 g buckwheat
Extra virgin olive oil  Salt
150 ml water
12 sage leaves
200 ml oil for frying
400 g beef tagliata
Pepper
12 thinly cut slices of Speck Alto Adige PGI
Parmesan slivers
1 tbsp. balsamic vinegar

  

preparation

Rinse the buckwheat under running water and toast in a saucepan for 2 minutes. Add the water and salt, bring to the boil and simmer gently for 15 minutes with the lid on the pan. Remove from the heat, add a little extra virgin olive oil and leave to stand for 5 minutes with the lid on.

Heat the frying oil to 180°C in a small saucepan and fry the sage leaves for 20-30 seconds until crispy.

Cook the beef tagliata on a grill or in a very hot non-stick frying pan for 2-3 minutes per side.

Remove from the grill and wrap in tin foil to keep hot.

Place the buckwheat on a serving dish. Remove the tagliata from the tin foil, slice, and lay on top of the buckwheat. Season with a little salt and pepper and arrange the Speck Alto Adige around the edge of the dish. Top with the crispy sage leaves, parmesan slivers and a drizzle of balsamic vinegar.

 

 
 
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