Strisceececi Recipes

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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

PASTA E CECI (JAMIE OLIVER)



Pasta E Ceci (Jamie Oliver) image

Make and share this Pasta E Ceci (Jamie Oliver) recipe from Food.com.

Provided by DrGaellon

Categories     Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, peeled and finely chopped
1 stick celery, trimmed and finely chopped (include celery leaves if possible)
1 garlic clove, peeled and finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 (14 ounce) cans chickpeas, drained and rinsed
3 cups chicken stock or 3 cups vegetable stock
3 1/2 ounces ditalini (or other small soup pasta)
1/2 lemon, juice of
1/2 cup fresh basil or 1/2 cup fresh parsley, leaves picked and roughly chopped
extra virgin olive oil

Steps:

  • Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes.
  • Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta.
  • Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.

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