Tagliata
For those of you who haven't yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina's mouth-watering casalinga cuisine in the Hamlet's trattoria I' cche c'é c'é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home. This month we uncover Dina's famous tagliata which has become one of her signature dishes!!!! The most important aspects of this mouth-watering dish are the quality of the ingredients, if you are missing one ingredient you are quite literally without hope…!
Ingredients:
| - | 1.400/1.600 gr beefsteak fiorentina (ideally chianina, or ask your local butcher for t-bone steak) |
| - | 1 cup of Tuscan olive oil |
| - | Green peppercorns (sieved) |
| - | Fresh rosemary |
Method:
| 1) | Over a hot heat, preferably hot coals (bar-b-que), seal the meat for 3/4 minutes on both sides to trap in the juices and set to one side to cool (set) for 10 minutes. |
| 2) | In the meantime, slowly bring to a simmer the olive oil, green pepper corns and fresh rosemary. |
| 3) | Slice the meat evenly (3 mm) and arrange on a serving dish. |
| 4) | When the green peppercorns start to turn brown and the rosemary starts to get a little "crispy" pour over the meat and serve immediately. |
 |
 |