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Fantasia in cucina

3 quick recipes with beef

Choosing the cut of meat is the first step to offering something delicious on the table, adding a touch of imagination is the second step to meeting the needs of palates at the table and offering something good and beautiful. Let's discover three super quick and delicious recipes!

Mediterranean beef

Fast, or rather not very fast. The meat is tender, the aroma inviting and the flavor sublime. Mediterranean beef is a valid alternative to the classic grilled steak, pleasing the eye is a valid aid for those who have little time but don't want to give up something good - and healthy -.

Ingredients for Mediterranean beef
  • veal strips
  • a handful of cherry tomatoes
  • a tip of a spoonful of sugar
  • white wine/ red wine
  • a handful of flour
  • 1 clove of garlic
  • 1 tablespoon Taggiasca olives
  • 1 tablespoon pine nuts
  • 3 tablespoons of extra virgin olive oil
  • Salt to taste
Method for Mediterranean beef
  • The preparation of the dish begins with the main ingredient: beef. Flour the strips and place in a large pan in which you have heated a drizzle of extra virgin olive oil, crushed garlic and a pinch of fine salt.
  • Coarsely cut the cherry tomatoes into chunks and throw them in the pan to brown, add a pinch of sugar to make the tomato more digestible. After about 5 minutes, blend with the white wine and add Taggiasca olives and pine nuts. Keep the pan moving, sauté for another 5 minutes, and voilà the dish is ready for plating.

Bird meat

Hot stove? Ready, go! Meat all'uccelletto is a quick and tasty Ligurian second course, capable of satisfying the palate and pleasing the eye. The cuts of beef lend themselves to different processes and preparations, imagination is the ingredient to add in abundant quantities and, thanks to our cuisine, we can range and propose tasty, quick and good recipes.

Ingredients for the bird meat
Procedure for the bird's meat
  • In a pan, heat the extra virgin olive oil and melt the butter. Immediately afterwards add the washed sage leaves and the crushed garlic clove. Heat the sauce and add the beef slices previously cut into chunks, sauté for 5 minutes, add the white wine and remove from the heat.
  • The dish is ready to be plated and brought to the table. Pay attention to the cut of beef to use, you need to choose a meat with a good percentage of fat and marbling which accentuates the flavor despite rapid cooking.

Poached beef

Easy, fast and fun. The recipe for cooking poached beef allows you to bring an original dish to the table with the certainty of goodness. A touch of spiciness allows the dish to have an extra edge, which is why it is important to choose the right drink to complete the meal and offer a well-rounded experience.

An easy, red or light farm beer goes perfectly with poached beef. On the one hand the lightness of the malt, and on the other the intensity of the meat given by the flavor and the accompanying ingredients.

Ingredients for poached beef
  • 4 thinly sliced ​​beef steaks
  • 100 g of smoked scamorza or any stringy cheese
  • 00 flour for the breading
  • ½ glass of white wine
  • Salt and Pepper To Taste
  • 350 g of fresh broad beans
  • 1 clove of garlic
  • ½ chili pepper
  • 2 tablespoons extra virgin olive oil
Method for poached beef
  • Start by flouring the beef steaks , in the meantime heat a drizzle of extra virgin olive oil in a large pan. Cook the slices of meat for 2 minutes on each side. Add the white wine and remove from the heat.
  • In a previously oiled baking dish, place the seared slices of beef and cover them with the scamorza cheese cut into thin slices. Heat the oven to 220°C and when it has reached the temperature, bake the poached beef. Leave to cook for 10 minutes, until the scamorza has melted and wrapped the seasoned steaks.
  • While waiting, prepare the spicy side dish: clean the pods and shell the fresh broad beans. In a pan, heat a drizzle of extra virgin olive oil, garlic and chilli. Cook over high heat for a few minutes and start plating, add the poached beef and bring to the table. Off the apron, down the curtain! Enjoy your meal!