Tagliata alla Veneziana
The venetian tagliata represents a modification of its fellow tuskan version. It is basically a tuna steak, prepared delicately, slightly cooked, with the purpose of maintaining the natural texture and fragrance of the ingredients. The fillet is prepared in a paste which usually contains fresh bread crumbs, parsley and crushed garlic. The dish is accompanied with a sauce prepared from dried tomatoes, olives and anchoves. In alternative versions, you may also find this dish made from lobster fillet, as well as the use of carpaccio or mint leaves in the souce.
To add a photo, please follow this submit form.