Tagliata di manzo con Speck Alto Adige, radicchio e patate al forno

Courtesy of Suedtirol.info

Sliced beef with Alto Adige Speck, radicchio, and baked potatoes

Second course
Style: modern
Difficulty: medium
Preparation time: 45 min.
A recipe of: Consorzio Tutela Speck Alto Adige

Ingredients x 4 people

800 g beef entrecôte
300 g Speck Alto Adige PGI, cut into thin slices
1-2 radicchio tufts
300 g potatoes
50 g butter
peanut seed oil

How to make Sliced beef with Alto Adige Speck, radicchio, and baked potatoes

Peel the potatoes, cut them into sticks, season them with olive oil and rosemary and bake them in the oven until golden brown (about 40 minutes).
Wrap the sliced meat with Speck Alto Adige PGI, cook it in a pan with oil by turning it on both sides, then leave it to rest for 5 to 10 minutes, always in the pan.
Saute the radicchio in a pan with butter, season with salt and pepper, and sprinkle with a little sugar.
Cook the meat, together with the potatoes, in the oven for another 5 minutes.
Serve the cut on a plate with the potatoes and radicchio.

Regional recipe from Südtirol

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 enricomassetti@msn.com.