Una dintre cele mai reusite modalitati de a degusta o bucata buna de carne de vita este tagliata. Tagliata este o reteta de origine italiana pe care o servim cu o salata verde, acompaniata de fasii de parmezan si o ciabatta cu usturoi si busuioc.
Secretul este achizitionarea unei carni de vita de calitate foarte buna. Puteti sa alegeti un antricot sau un muschi de vita.

INGREDIENTE / INGREDIENTS:
(pentru 2 portii / for 2 servimgs)
- 300 grame antricot de vita / 300 grams rib-eye
- Sare / Salt
- Valeriana / Valerian
- Rosii / Tomato
- 50 grame fasii de parmezan / 50 grams grated parmezan
- Ulei de masline / Olive oil
- Otet balsamic / Balsamic vinegar

Pentru o friptura perfecta, scoatem carnea din frigider cu 2 ore inainte de gatire si o presaram cu sare mare.
Incingem o tigaie tip grill si pregatim friptura ajunsa la temperatura camerei, timp de 3 minute pe fiecare parte. In cazul in care preferati carnea gatita “well done” mariti timpul de pregatire cu 1-2 minute pe fiecare parte.
Lasam carnea gatita sa se odihneasca timp de 10 minute intr-o farfurie acoperita cu folie de aluminiu, apoi o taiem in felii subtiri si o presaram cu sare mare.
Servim cu ciabatta, rosii, salata de valeriana asezonata cu sare, ulei de masline si otet balsamic presarata cu fasii de parmezan .
English version:
One of the most successful ways to taste a good piece of beef is tagliata. Tagliata is a recipe from Italian cuisine served with green salad, accompanied by strips of parmesan and a ciabatta with garlic and basil.
The secret is to buy a very good quality beef. You can choose an rib-eye or a tenderloin.
For a perfect steak, take the meat out of the fridge 2 hours before cooking and sprinkle with high salt.
Heat a grill pan and prepare the steak for 3 minutes on each side. If you prefer „well done” cooked meat, increase the cooking time by 1-2 minutes on each side.
Let the cooked meat to rest for 10 minutes in a plate covered with aluminum foil, then cut it into thin slices and sprinkle with high salt.
Serve with ciabatta, tomatoes, valerian salad seasoned with salt, olive oil and balsamic vinegar sprinkled with strips of parmesan.
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