Summer beef wrap

The overseas recipe for piadina with beef: the wrap

The beef wrap aka beef wrap is a dish that comes to us from distant Latin America. Super imaginative, carnival-like in its ingredients and super tasty, the meat wrap can truly surprise all the guests with the personalization that this dish brings with it. Those who prefer chicken meat, those who prefer pork or those who rely on the evergreen beef, in short the main ingredient is excellent genuine meat, the side vegetables give a touch of color and flavour.

Typically the wraps are served at the table ready, but you can give a twist to the evening and have fun preparing the wraps by hand and arranging all the ingredients in different bowls to let each diner create their own perfect tortilla. Salad, cherry tomatoes, sweet corn and Tex Mex sauces will do the rest.

The funniest thing is that you can use all the cuts of meat and versions you want: chicken, pork, with vegetables or with beans. So here's a super easy version to make and present even on the weekend to have a fun evening: nothing but taco Friday!

Bovì-style beef and vegetable wrap

Ingredients beef wrap 4 portions

• 400 g veal spinach or rump
• 150 g unsweetened Greek or plain yogurt
• 150 g 00 flour
• 150 g cherry tomatoes
• 100 g iceberg lettuce or lettuce
• 20 g butter
• 1 red onion
• 1 cucumber
• 1 bunch of rosemary
• 1 bunch of dill
• 1 lime
• baking powder to taste
• EVO oil to taste
• Salt and Pepper To Taste

Beef wrap procedure

For the beef wrap recipe, let's start with the preparation of the base. We take the flour and mix it with the butter, a little salt and a quarter teaspoon of yeast with half a glass of water until we obtain a smooth and compact dough. Cover them and let them rest for at least half an hour (the time to set the other ingredients).

Take the rump and cut it into not too fine strips. We create a marinade with EVO oil, salt, pepper and rosemary. We put the meat in the marinade and let it rest for 20 minutes in the refrigerator.

Let's prepare the vegetables; cut the tomatoes into cubes and marinate them with the thinly chopped red onion, oil, salt, pepper and some thyme if you like; let it flavor for a few minutes. We prepare the yogurt sauce with the cucumber cut into very small cubes, oil, dill, lime juice and zest, salt and pepper and mix with the yogurt.

Let's move on to preparing the wraps. We divide the dough into balls of about 50 g, roll out with a rolling pin or a bottle and create small disks. Take the marinated meat and sear it for 4-5 minutes in a pan with all the marinade and a clove of garlic. In the same pan, cook the wraps for a maximum of one minute per side and place them on a serving plate.

Here comes the funniest moment, we put the wraps in the middle of the table and many small bowls with the various condiments. You can also add spicy, sweet and sour sauces or whatever you prefer, this way each diner can create their own personalized wrap.