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

Beef tagliata with South Tyrolean speck, buckwheat, Parmesan flakes and sage leaves on a dark plate.

Difficulty: Medium

Preparation time: 45 min

A recipe by: Stefano Cavada

Ingredients

Serves for

people

Preparation time 45 min

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.