Best 6 Tagliata With Radicchio And Parmesan Recipes

TAGLIATA WITH RADICCHIO AND PARMESAN

Steps:

• Grill, sauté or broil steak to taste. Allow to rest on a carving board for 10 minutes. Slice thinly, diagonally against the grain, and arrange on a large warmed plate.
• Pour pan juices over meat, and cover with shredded radicchio. Top with shredded Parmesan, and serve.

ITALIAN BEEF TAGLIATA WITH PARMESAN CHEESE & BALSAMIC GLAZE

Steps:

• The first thing is to season the Beef Steak (250 gram), and I'm using my go to seasoning with Ground Cumin (1/2 teaspoon), Dried Oregano (1/2 teaspoon), Worcestershire Sauce (1 tablespoon), Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), and Garlic Powder (1/2 teaspoon).Once the beef is seasoned leave it to marinate for at least an hour or better over night.
• Cook the steak on a hot grill with some Extra-Virgin Olive Oil (as needed) on top, always remembering to remove the steak from the fridge at least 30 minutes before cooking so it is at room temperature. This will ensure the beef is soft and succulent after cooking.
• Cook the beef to your liking, I'm doing mine for 1.5 minute on each side for a medium cook and the steak is approx.
• Once the steak is cooked wrap it on aluminium foil and leave to rest for 10 minutes. This is very important so for a juicy and super flavoursome steak.
• Once 10 minutes have passed slice the steak in thin strips. To assemble the plate put a handful of Mâche (1 handful) and Arugula (1 handful) in the centre of the plate, season with extra virgin olive oil, sea salt, and black pepper.
• Using a vegetable peeler add some Parmesan Cheese (to taste) shavings and place the steak strips on top. Drizzle the Balsamic Glaze (to taste) over the plate and add more olive oil over the speak for extra flavour.
• Serve and Enjoy!

SEARED RADICCHIO WITH BALSAMIC AND PARMESAN

Steps:

• Cut each radicchio through the core into 4 even wedges. Heat a large skillet over medium-high heat and add the olive oil. Place the radicchio, cut-side down, in the skillet and season with salt and pepper. Sear the radicchio until the bottoms brown and wilt slightly, about 3 minutes. Turn the wedges over and sear the other sides, about 2 minutes more. Transfer the radicchio to a plate. Add the balsamic vinegar to the pan and boil until syrupy and reduced by about half, about 1 minute. Return the radicchio to the pan and toss to glaze with the balsamic syrup. Season with salt and pepper.
• Divide the radicchio among 4 plates. Using a vegetable peeler, shave large pieces of cheese over the top. Serve warm.

SHREDDED RADICCHIO WITH PARMIGIANO-REGGIANO

Steps:

• Using the fine holes of box grater, grate about 1 cup cheese onto a plate.
• Remove and discard outer leaves of radicchio. Cut heads in half, and remove core. Using a sharp knife, shred radicchio.
• Place shredded radicchio in a large bowl. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, and toss well to combine.
• Divide the radicchio among four salad plates, mounding it up in the center of each plate. Sprinkle reserved Parmigiano-Reggiano over each mound, and serve.

PASTA WITH SPICY SAUSAGE, RADICCHIO, AND SUN-DRIED TOMATOES

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 3/4 cup pasta cooking liquid; return pasta to pot.
• Meanwhile, heat oil in a medium skillet over medium-high. Add onion and 1/4 tsp. salt and cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add sausage and cook, stirring occasionally and breaking up sausage into small bits with a wooden spoon, until sausage is mostly cooked through, about 5 minutes. Add radicchio and 2 Tbsp. water. Cook, covered, until sausage is cooked through and radicchio is wilted, 3-5 minutes more.
• Add tomatoes, sausage mixture, and 1/2 cup pasta cooking liquid to pot with pasta. Season with salt and pepper, toss to coat, and add remaining 1/4 cup pasta cooking liquid, if needed. Divide among serving plates and top with pepper.

BEEF TAGLIATA WITH RADICCHIO AND ARUGULA

Steps:

• Preheat oven to 350°F. Whisk first 3 ingredients in small bowl. Place beef on platter; spoon marinade over and turn to coat completely. Let stand 1 hour. Sprinkle meat all over with 2 tablespoons pepper and 1 tablespoon salt. Heat canola oil in heavy large ovenproof skillet over high heat. Add beef and brown on all sides, about 5 minutes. Transfer skillet to oven and roast beef to desired doneness, about 30 minutes for rare. Transfer beef to platter and let rest 10 minutes.
• Toss arugula and radicchio in medium bowl. Slice beef thinly and divide among 4 plates. Drizzle any juices from platter over beef. Sprinkle with salt. Top with arugula and radicchio. Squeeze lemon over, then drizzle with extra-virgin olive oil and aged vinegar. Sprinkle with salt and pepper. Top with cheese and serve.