Tag: beef

Piadina recipe with beef tartar, peppers and avocado – Italian Cuisine

Piadina recipe with beef tartar, peppers and avocado


  • 600 g beef pulp
  • 500 g red peppers
  • 400 g avocado
  • 4 pcs thin wraps
  • garlic
  • pickled gherkins
  • chopped parsley
  • lime
  • onion
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of piadina with beef tartar, peppers and avocado, peel the peppers with a potato peeler, free them from the seeds and cut them into strips. Sauté in a pan with a drizzle of oil and 1 clove of crushed garlic for about 10 minutes. Meanwhile, cut the meat with a knife and finely chop it. Season with oil, salt, 4-5 chopped gherkins, 1 spoonful of parsley and the juice of 1 lime. Crush the avocado pulp in a bowl and season with salt, pepper, the juice of 1 lime and 1 spoonful of parsley. Toast the tortillas in a pan. Spread the tartar, the peppers and the avocado cream on the tortillas; complete with a few slices of very thin onion and parsley leaves.

Recipe Mustard beef with avocado sauce – Italian Cuisine

Recipe Mustard beef with avocado sauce


  • 1 Kg rump of beef
  • 450 g new potatoes
  • an avocado
  • horseradish
  • mustard
  • rosemary
  • sage
  • laurel
  • lime
  • extra virgin olive oil
  • pepper
  • salt

For the recipe of mustard beef with avocado sauce, clean the surface of the rump by removing any parts of connective tissue and fat; season with oil, a generous spoonful of coarsely chopped mustard, rosemary, sage and bay leaves, salt and pepper; arrange it on a plate lined with baking paper and let it cook for 15 minutes.
Then brown it in a pan with a little oil and let it take a nice brown color over the entire surface. Place it on the plate and bake it at 200 ° C for about 25 minutes: the meat will remain succulent and pink inside.
Wash the new potatoes with the peel (we chose the violet ones) and cut them into thin slices; season them evenly with oil and salt (for convenience, do this in a bowl, mixing them with your hands); distribute the washers on a plate lined with baking paper so that they overlap as little as possible, and put them in the oven at 180-190 ° C for 10 minutes.
Peel the avocado, cut it into pieces and blend it with a tablespoon of lime juice, 2 tablespoons of oil, salt and a couple of tablespoons of water to obtain a creamy sauce. Remove the rump from the oven, let it rest for about ten minutes so that the juices redistribute evenly in the pulp, then cut it into slices, complete with grated horseradish and serve with the avocado sauce.
Also excellent at room temperature: in this case, it is better to slice it thin.

Recipe Salad with roast beef, bergamot and croutons – Italian Cuisine

Recipe Salad with roast beef, bergamot and croutons


  • 500 g roast beef cleaned from fat parts
  • 180 g sour cream
  • 100 g white turnips
  • 10 pcs pickled gherkins
  • 4 pcs slices of homemade bread
  • 2 pcs bunches of wild rocket
  • 2 pcs bunches of rocket
  • 1 pc bergamot
  • almonds with skin
  • pink and green pepper in brine
  • chives
  • mint
  • salt
  • extra virgin olive oil

For the salad recipe with roast beef, bergamot and croutons, wash the turnips, peel them with a potato peeler, then slice them very finely and dip them in ice water: they will remain crispy. Heat a little oil in the pan with a pinch of salt, 1 teaspoon of green pepper in brine and one of the pink one: when the oil is hot, brown the roast-beef over a very high heat for 2-3 minutes per side, until it is golden on the outside (the inside will remain bloody) Mix the sour cream in a bowl with a pinch of salt and chopped chives. Wash the rocket, the rocket and the bergamot. Chop a dozen almonds. Toast the homemade bread with a little oil for a couple of minutes: to flavor it, use the same pan in which you cooked the meat. Slice bergamot and roast-beef as finely as possible. Spread the rocket and the rocket on the plates, place the slices of meat and bergamot on top, a dozen mint leaves, the gherkins cut in half lengthwise, the turnips, the almonds and the bread cut into cubes; season with a little oil, a pinch of salt and the sour cream.

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