Recipe for Tagliata di Manzo “alla Roberto”

Last week we featured our friend Richard di San Marzano’s recounting of his past year during lockdown in the Umbrian countryside near Spoleto. As you might expect, it featured plenty of good food!

We shared one of Richard’s family recipes, for Five Leaf Pesto, earlier in the week. Now we’re turning up the heat with a classic “tagliata di manzo,” as made by Richard’s friend Roberto.

“Tagliata” means “cut,” or “sliced,” and “manzo” is the Italian word for beef. So the highly descriptive name tells you what to expect!

The secrets to making a successful tagliata are to sear the beef over a coal or wood grill for the smokiness it provides, and to toss the slices of beef with garlic and herbs.

Like many classic Italian dishes, it involves very few ingredients wonderfully combined to let the natural flavors shine through.

You could serve the steak with greens freshly foraged from the wild, if you live in an area where that is possible. Or serve it with arugula, micro-greens, potatoes, or roasted vegetables, dressed with just a touch of balsamic vinegar.

Check out our Secrets of Spoleto culinary vacation in Umbria.

Tagliata di Manzo alla Roberto

Serves: 4
Prep time: 5 minutes
Cook time: 6 minutes
Cook method: Grill, Sauté

Ingredients:

• A thick cut slice of prime beef fillet, about 500 gr
• 3 or 4 stems of fresh rosemary
• Several garlic cloves, sliced in half and crushed with the flat of the knife
• Extra virgin olive oil
• Cracked salt and freshly milled pepper
• Greens and balsamic vinegar for serving

Instructions:

1. Prepare the grill, then sear the beef over very hot coals a couple minutes on each side. Set aside.

2. Heat olive oil in a frying pan and add the garlic and rosemary. Sauté until fragrant, a minute or so.

3. Meanwhile, cut the beef into thick slices. Add them to the pan with some salt and pepper. Cover the pan with a lid and vigorously shake it up and down over the flame so the meat is well tossed and coated.

4. Serve immediately over a bed of salad greens or arugula dressed lightly with salt, pepper, and a touch of balsamic vinegar. Optional garnish: shaved parmesan.

Learn more about Richard and his hometown of Spoleto.

By Peg Kern

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