Straccetti Recipes

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STRACCETTI ALLA ROMANA



Straccetti alla Romana image

Beef with Arugula... a quick dish loved by the Romans.

Provided by cooking with nonna

Yield 2 Person(s)

Number Of Ingredients 7

London Broil or any large cut beef that you prefer
fresh arugola
white wine
large sage leaves
cloves garlic
extra virgin olive oil
salt & pepper

Steps:

  • Slice the beef into very thin strips about 2" long. In a saute` pan add 3 Tbs of EV olive, the garlic (whole) and the sage. Saute` the garlic and add the beef. Saute` the beef for about 3-4 minutes while constantly stirring it. Add the wine. Salt and pepper to taste and let the wine evaporate. In the last minute of cooking, add 1 cup of arugula and mix well. Serve over a bed of fresh arugula.

STRACCETTI DI MANZO - SLICED STEAK AND ARUGULA



Straccetti Di Manzo - Sliced Steak and Arugula image

For dinner or an appetizer in a hurry, many Roman cooks have relied on this classic trattoria favorite. Origin unknown courtesy of the chef who conducted my Italian Gourmet cooking class. So easy and SO good! It can be served hot, room temperature, it was even good cold 2 days later!1/2012, I found the source: http://www.epicurious.com

Provided by Chicagoland Chef du

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

5 ounces baby arugula, rocket lettuce, washed, drained
1/3 cup extra virgin olive oil
2 large garlic cloves, smashed
1 large sprigs rosemary, leave on stem
1 lb boneless sirloin, 1 inch thick
salt, to season steak
pepper, to season steak
1 large shallot, thinly sliced into round rings
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
1/4 teaspoon salt
black pepper, to garnish

Steps:

  • Mound arugula on a large platter.
  • Over high heat, heat oil with garlic and rosemary in a 12" heavy skillet turning garlic and rosemary once or twice, until garlic is golden, abut 4 minutes.
  • Discard garlic and rosemary.
  • Meanwhile, pat steaks dry and sprinkle steak with salt and pepper. Slice steaks lengthwise, against the grain into 1/2" slices.
  • Add meat to skillet, tossing with tongs to color evenly, about 1 minute for medium-rare.
  • Arrange steak slices over the arugula.
  • Add shallots rings to the oil along with the vinegars and 1/4 t salt. and pepper. Boil for 2 minutes. turn off heat.
  • Using tongs, remove the shallots and arrange over the beef slices. Pour the hot dressing over the beef and lettuce.
  • Serve immediately.

Nutrition Facts : Calories 325.6, Fat 23, SaturatedFat 4.2, Cholesterol 71.4, Sodium 215.8, Carbohydrate 3.8, Fiber 0.6, Sugar 1.6, Protein 25.1

STRACCETTI CON SPECK E PORCINI



Straccetti con Speck e Porcini image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup olive oil
1 clove garlic, sliced into chunks
1 shallot, finely chopped
4 ounces speck (sliced 1/8-inch-thick), diced
6 sprigs nipitella (see Cook's Note), leaves removed from the stems
1 pound porcini mushrooms (see Cook's Note), sliced into thin strips
Kosher salt
1 pound fresh straccetti pasta
1/4 cup vegetable broth
2 tablespoons finely chopped fresh parsley
Freshly grated Parmesan, for serving

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots and saute until just tender. Stir in the speck and nipitella and cook until the speck is golden and crisp, about 4 minutes. Stir in the mushrooms and saute until tender, about 8 minutes.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well. Toss the pasta with the mushroom mixture, adding the vegetable broth to moisten. Sprinkle with the parsley and some Parmesan and toss.

STRACCETTI DI PESCE SPADA



Straccetti di Pesce Spada image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10

5 1/2 ounces swordfish
3 tablespoons all-purpose flour
1/8 cup extra-virgin olive oil
2 cloves garlic
1/2 teaspoon roughly chopped chile peppers
Pinch salt
1/4 cup white wine
3/4 cup Italian cherry tomatoes
1/3 cup black olives
1 cup fresh arugula

Steps:

  • Slice the swordfish into 1/2 by 2-inch strips. Dust with flour and toss to evenly coat. In a medium skillet, heat the olive oil with garlic and chile peppers. Remove the garlic when golden brown. Shake off the excess flour from the swordfish strips and carefully place into hot olive oil. Season with salt and when the fish is golden in color, add the white wine. Let the wine reduce a little and then add the tomatoes. Reduce the tomatoes for approximately 3 minutes and add the black olives. Place on large plate and serve with fresh arugula.

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