STRACCETTI CON LA RUCOLA – Little Veal Tatters with Arugula
Romans love their “fettina”, a thin tender slice of meat, not thicker than ¼ inch, approximately 4-5 ounces. They saute it with a little olive oil and sometimes they add some garlic and herbs to it, oregano, fennel or rosemary. It is a very simple meal.
Straccetti with arugula are a new inventive way to enjoy the meat and spice it up. If you ask for “straccetti” to a butcher in Rome he knows exactly what you want: Small tatters of tender meat, very thinly cut. Drop them in a skillet with a little olive oil, add the arugula and your simple meat dish will climb to new highs.
Ingredients
1 veal sirloin , about 1 lb (450 gr)
2 – 3 tablespoons extra-virgin olive oil
1 garlic clove, sliced
pinch of crushed red pepper, optional
a bunch of arugula salad or spinach (approximately 1/2 lb (400 gr)
salt
Trim away any visible fat from the meat. Slice the meat diagonally very thinly, to obtain small meat tatters.
Put olive oil, garlic and red pepper in a skillet. Turn heat to medium.
When the oil is hot, but before the garlic starts coloring, add the meat.
Mix thoroughly turning the meat pieces over several times, until uniformly browned. About 2 to 3 minutes. Don’t overcook the meat, otherwise it will toughen.
Add the arugula or spinach and mix it with the meat. The vegetable will look like a large quantity, but it will reduce very fast as soon as it will feel the heat of the pan. Add salt
The vegetable will loose some liquid in the pan. Cook briefly on medium heat to evaporate the liquid. Serve hot.
Serves 4
Preparation and Cooking Time: 10 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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