Beef tagliata with Speck Alto Adige PGI, buckwheat, parmesan slivers and crispy sage

 

Course: main course
Style: traditional
Level of difficulty: medium 
Preparation time: 45 min.
Created by: Stefano Cavada

     

Print  
  Beef tagliata with Speck Alto Adige PGI, buckwheat, parmesan slivers and crispy sage



 

100 g buckwheat
Extra virgin olive oil  Salt
150 ml water
12 sage leaves
200 ml oil for frying
400 g beef tagliata
Pepper
12 thinly cut slices of Speck Alto Adige PGI
Parmesan slivers
1 tbsp. balsamic vinegar

 

preparation

Rinse the buckwheat under running water and toast in a saucepan for 2 minutes. Add the water and salt, bring to the boil and simmer gently for 15 minutes with the lid on the pan. Remove from the heat, add a little extra virgin olive oil and leave to stand for 5 minutes with the lid on.

Heat the frying oil to 180°C in a small saucepan and fry the sage leaves for 20-30 seconds until crispy.

Cook the beef tagliata on a grill or in a very hot non-stick frying pan for 2-3 minutes per side.

Remove from the grill and wrap in tin foil to keep hot.

Place the buckwheat on a serving dish. Remove the tagliata from the tin foil, slice, and lay on top of the buckwheat. Season with a little salt and pepper and arrange the Speck Alto Adige around the edge of the dish. Top with the crispy sage leaves, parmesan slivers and a drizzle of balsamic vinegar.

 

 

 

Ready to try something new?

See more Speck recipes ...

Poached eggs with Speck Alto Adige PGI - recipe

Poached eggs with speck

Anyone can make a fried egg. But what about a poached egg instead? Jazzed up with cauliflower cream and roasted Speck Alto Adige!

Wraps with Speck Alto Adige PGI

Wraps with Speck Alto Adige PGI

Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap! 

South Tyrolean Speck mousse on crispy Breatln - recipe

Speck mousse on Breatln

Speck as a mousse - this you have to try! Served with typical South Tyrolean bread like e.g. Vinschgau Breatln.

Polenta chips with Speck Alto Adige PGI and aioli salsa

Polenta chips with Speck Alto Adige PGI and aioli salsa

Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa 

Cheese balls with Speck Alto Adige PGI

Cheese balls with Speck Alto Adige PGI

These creamy, herby appetiser balls disappear in one single bite.

Tortelli with Speck Alto Adige - recipe

Tortellini with speck

Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!

Spinach dumplings with pumpkin cream and Speck Alto Adige - recipe

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin with Speck Alto Adige PGI.

Gentleman’s hash with Speck Alto Adige and beef tenderloin - recipe

Gentleman’s hash with speck

Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.

Lettuce risotto with scallops and Speck Alto Adige PGI foam - recipe

Scallops with speck foam

Are you looking for a creative and special dish? How about trying our recipe with roasted scallops in bacon foam?

“Schlutzer” refined with Speck Alto Adige over fresh salad - recipe

“Schlutzer” refined with speck served over fresh salad

Filled Schlutzkrapfen pasta, roasted Speck Alto Adige PGI, and fresh leaf salad: The hearty starter in between meals.