STRIPS OF BEEF

Ingredients · Beef, walnut or rump: 600g
· Flour: 00 30g
· Tuscan IGP Il Cavallino extra virgin olive oil: 30g
· Vegetable broth or hot water: 50g
· Parmigiano Reggiano DOP: 40g
· Arugula: 100g
· Balsamic vinegar: 20g
· Salt up: to taste
· Black pepper: to taste

Preparation To prepare the strips of beef, first of all, start preparing the vegetable broth (if you prefer, you can alternatively use 50 g of hot water). Parmesan, then using a spoon to give your wafers the shape you prefer, we have chosen an elongated shape, but you can opt for the classic circular one if you prefer. Bake in a preheated static oven at 180 ° for 10 minutes, until they are golden brown. In the meantime, take care of preparing the strips. If you have a single piece of meat, cut into slices first and then into strips from it. Transfer them to a colander placed over a bowl and add the flour. Shake the colander in order to remove the excess flour and flour all the strips evenly. Pour 20 g of Il Cavallino IGP Toscana extra virgin olive oil into a large pan, heat it for a few moments and then add the strips. Sauté them for a few minutes, stirring, until a golden crust is created, add salt and pepper then blend your beef strips with the broth (or hot water). Wait a few more minutes until you have obtained the characteristic cream. Meanwhile, in a bowl, season the rocket (previously washed) with salt, pepper, 10 g of oil and balsamic vinegar; mix everything. Place a bed of rocket on a serving dish, place the hot strips on top and serve the beef strips together with the Parmesan wafers!