Straccetti Allaceto Balsamico E Parmigiano Reggiano


1/4 onion sliced very thin
1 tablespoon vegetable oil
3 tablespoons butter
1/2 cup cream
Salt and pepper to taste
1 tablespoon balsamic vinegar
1 pound chopped beef round
1 cup freshly grated Parmigiano-Reggiano®
2 egg yolks

How to make the Straccetti Allaceto Balsamico E Parmigiano Reggiano – Beef Patties with Balsamic Vinegar and Parmigiano-Reggiano ®:

In a skillet sauté the sliced onion in the vegetable oil and 1 tablespoon butter. When the onion becomes a light gold color, add the cream, salt, pepper, and balsamic vinegar and stir thoroughly. Reduce the cream, then turn off the heat, allowing the sauce to cool for 1 to 2 minutes. Set aside.

Combine the chopped beef, the grated Parmigiano-Reggiano, and the egg yolks. Mix very thoroughly, correct for salt and pepper, and shape into 6 patties. Brown them in a pan with 2 tablespoons of butter. Transfer to a warm platter pouring the sauce over the patties and serve.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at