MENU
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.
Ready to try something new?
See more Speck recipes ...
Oven-baked meatloaf with Speck Alto Adige PGI, melted cheese and crunchy walnuts.
Are you searching for a light, yet tasty starter for your summer party?
Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.
Tasty, healthy with Speck ALto Adige PGI and an attractive addition to a beautifully laid table. Can anybody resist them?
Tasty slices of Speck Alto Adige PGI formed into succulent cannoli – small tubes with a soft creamy cheese and tuna filling. It's tempting.
Sweet oven-roasted pears wrapped in Speck Alto Adige PGI, topped with melted gorgonzola, honey and crunchy walnuts.
French cheese and Italian artichokes together with Speck Alto Adige PGI and walnuts: An absolute must-taste!
Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?
Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.
These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.