the veal according to the Umbrian tradition – Italian Cuisine

Steak-of-cured


Herbs, garlic and mustard to give a special touch to the slice of meat, which is so marinated is more tender and tasty

A succulent and tasty meat, thanks to a marinade with aromatic herbs, mustard, garlic and lemon, all to give the dish an intense flavor: this is the cured steak, the Umbrian tradition of preparing the calf. In this way they prepare the scallops, to be served with all their marinade, accompanying them with mashed potatoes or with spinach sauteed in butter.

The right cuts of meat

For this recipe the most suitable part of veal is the walnut or the topside. They are both parts of the animal's thigh, an area very rich in muscle fibers, long but without fat. This is why steaks are also lean and particularly tender. Steaks are often used for steaks fillet steak, a tender part that is on the back. Its section is relatively modest and a slice corresponds to an individual portion, even if cut thicker.

Steak-of-cured

Marinate, the method to soften and flavor food

Originally the word marinare indicated soak in sea water, that is in brine. Now other liquids are used, including oil, vinegar (in scapece or saor), wine and lemon, to flavor or "cook" meat or fish that should be served raw, together with aromatic herbs, garlic and onion. Marinate meat produces three effects: thanks to the oily components of the marinade, the penetration of the acidic components into the muscle fibers is facilitated, with the result of softening them. The meat is more poisonous and finally preserves better, because the marinade prolongs the maturation without risk of alteration.

The cured steak recipe

Ingredients

8 slices of veal, about 450 g, 50 g raw ham, 3 anchovies in salt, 1 chicken liver, 1 tablespoon mustard, 2 tablespoons capers, 1/2 lemon, garlic, sage, mint, pepper, rosemary, oil extra virgin olive oil.

Method

First wash and clean the anchovies, then chop them. Also mince the ham and chicken liver, capers and garlic. Put everything in a pan, add the oil, mustard, lemon juice and its peel, pepper, sage and all the aromatic herbs. Then arrange the slices of meat and let them marinate for an hour. After this time, transfer the meat with its marinade in a pan and cook for ten to fifteen minutes, turning it from one side to the other until it is golden. Serve the steaks on a serving dish with all their sauce.

In the tutorial some more tips to prepare the cured steak

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