STRACCETTI DI MANZO - SLICED STEAK AND ARUGULA
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
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)
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
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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