The Tagliata is a traditionally cooked steak. The Tuscan version of this dish suggests that the boneless meat is marinated for at least ten minutes in a mixture of minced garlic cloves, rosemary leaves and olive oil and then grilled in a usual way. Right before serving, the tagliata is cut with a very sharp knife into thin slices and placed on heated dinner plates. The meat is traditionally accompanied by sauteed spinach and a special sauce made by infusing olive oil with rosemary leaves.
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Tagliata di Manzo al rosmarino, menu da asporto per la pasqua 2009, www.peccatidigola.eu
Ricetta tagliata di manzo al rosmarino - Ricette di cucina, www.ricettamania.com