Tagliatadimanzo Recipes

INVOLTINI DI MANZO

Steps:

• Preheat the oven to 160ºC/gas 2½.
• Lay the beef between 2 sheets of clingfilm and bash with a rolling pin or meat mallet until really thin.
• Lightly toast the pine nuts in a dry frying pan. Peel and finely chop the garlic, then pick and finely chop the herb leaves.
• Combine the pine nuts, breadcrumbs, three-quarters of the chopped garlic, raisins, herbs, a pinch of sea salt and black pepper and a lug of oil.
• Divide between the beef, spooning into the centre of one end of each slice. Roll up tightly, sealing in the mixture, then secure with cocktail sticks or kitchen string.
• Heat a heavy-based ovenproof pan (just big enough to fit all of the rolls snugly) over a medium heat and add a drizzle of oil. Brown the beef rolls on all sides.
• Peel and finely slice the shallots, then add to the pan with the remaining garlic and cook for 2 to 3 minutes, stirring a little to keep the shallot from catching.
• Add the wine to the pan and simmer for a few minutes, until evaporated by half. Add the tinned tomatoes, and season.
• Bring the sauce to the boil, then transfer the pan to the oven and let it bubble away gently for 1 hour to 1 hour 30 minutes, or until the beef is tender when you cut into it, and the sauce is thick and rich. Serve with a green salad.

TAGLIATA DI MANZO

Steps:

• Preheat grill.
• If using an outdoor grill, start charcoals and let them burn down about an hour beforehand.
• Mix vinegar and oil.
• Lightly sprinkle steak with vinegar/oil mixture.
• Grill steak for about 4 minutes per side (or more if you don't like rare steak) Shave off about 1/3 of the block of reggiano and toss with arugula.
• Slice steak into 1/2 inch pieces and arrange on plate.
• Add arugula/reggiano salad to plate.
• Drizzle both with remaining vinegar/oil mixture.
• Serve immediately.