Beef slices with Alto Adige speck
Autumn recipe with beef and speck: Trentino in the kitchen
A dish that recalls the scent and mountain atmospheres of Trentino, thanks to an excellent product: speck. A recipe that combines the tenderness of beef, the creaminess of butter, the unmistakable taste of Alto Adige speck and a sauce created with the milk that the mozzarella leaves behind during cooking. The slices of beef with Trentino Alto Adige speck and mozzarella are a single dish that is very quick to prepare, but with a refined and smoky taste. If you then accompany them with puree or white polenta, it becomes a dish suitable for everyone that can save a last minute dinner or become the real protagonist of an autumn meal.
The recipe can be declined in several versions, each better than the other, classic scallops, sautéed slices with mozzarella or delicious rolls with burrata inside. Let's see together how to prepare the more classic scalloped version and a version with buffalo mozzarella.
Beef slices and speck recipe from Trentino Alto Adige
Ingredients
- 500 g of sliced beef escalopes or rump
- 230 g of buffalo mozzarella
- 100 g of thin slices of Speck from Trentino Alto Adige
- 40 g of butter
- 1 bay leaf
- Parmesan cheese to taste
- extra virgin olive oil to taste
- 00 flour to taste
- dry white wine to taste
- Salt and Pepper To Taste
Method
The first step is the same for both recipes, let's see the two preparations together. In a large non-stick pan, melt the knob of butter and 4 tablespoons of oil over low heat with a bay leaf. As soon as the sauce begins to fry, add the slices of beef, salted and floured.
If you want to prepare the scalloped version without mozzarella, now cook the slices over high heat for 3/4 minutes on each side (depending on the thickness) then remove them from the pan and set them aside on a plate.
Now add a glass of white wine to the cooking juices, let it evaporate slightly and put the slices back in the pan with a slice of speck placed on top for each. Put it back on, cook with the lid on for another 3 minutes and serve with sliced Parmigiano Reggiano.
If you prefer the version with mozzarella, after having floured them, place the slices in the pan, cook them lightly for 2 minutes on each side and then cover them with the slices of speck and the buffalo mozzarella. Cover, leave to cook for about 5 minutes and serve piping hot and steaming.
