Tagliata is not even a dish, but a way of serving it. The whole point lies in cutting one or another product into thin slices, which, in fact, in translation from Italian means the word "tagliare". The most classic variation is the beef steak tagliata, which is usually served on arugula with a simple lemon juice and olive oil dressing, sprinkled with Parmesan flakes. #Christmas
Ingredients: Beef (any tenderloin is suitable for cooking steaks), Mix of salad with arugula (or just arugula), Red onion, Zucchini, Parmesan in flakes, Oil for frying (vegetable + butter), Extra virgin olive oil for salad, For dressing:, Extra virgin olive oil, Balsamic vinegar, Lemon juice (optional), Salt pepper
Cooking method:
Cut the zucchini into rings, season and fry on both sides until tender. If you grill it, it will be more beautiful!
Season the meat with salt and pepper and fry on both sides in a mixture of vegetable oil and butter until the desired degree of cooking. Leave the steaks to rest for 5 minutes.
Cut the red onion into half rings and fry a little in the same pan in which the meat was fried.
Sprinkle the lettuce with olive oil and season to taste. Divide the salad onto plates. Arrange the onions and zucchini around the edges of the plate.
Cut the meat into pieces and place in the middle of the plate. Drizzle the dressing over the dish and sprinkle with the Parmesan flakes.