All the products of our EMILIA BUTCHERY are prepared fresh on Tuesdays and Wednesdays. Shipments are made only on Wednesday and Thursday of each week by refrigerated van at a constant temperature between 0° and 4° C. At the moment the shipment is possible ONLY in ITALY.
Time is not always an essential condition for something to be remembered. Some recipes have gone down in legend in no time at all, not least Tagliata. One of the most appreciated meat-based dishes, believe it or not, it was created only in 1973. How many times have you heard it being ordered at an Italian restaurant? How many times have you ordered it at an Italian restaurant?
With a pinch of salt, spices to taste, and a drizzle of olive oil, your Tagliata will be simply unforgettable. Serve it on a warm plate, cut as per tradition, so diagonally and in small slices (0.5 cm). Pair it with some rocket and tomatoes or Parmigiano Reggiano shards and a few drops of balsamic vinegar.
Cooking: Put a little oil on a steak pan and, over high heat, cook the meat on all sides (2-3 minutes per side); in this way it will retain all its juices and remain soft. The important thing is that it remains pink in the center. Once ready, salt and pepper all sides.
Nutrition Information per 100 g
Energy 629 kJ
Fat 5,1 g Of Which Saturates 1,6 g Carbohydrate 2,7 g Of Which Sugars 1 g Protein 23 g Salt 0,1 g
- Meat preparation. INGREDIENTS: Meat of adult bovine animal 98%, water, natural flavors.
Born, bred and slaughtered in Italy (Emilia-Romagna)
Keep refrigerated (0°/+4°). Do not puncture the package