Straccetti (Little Beef Tatters) with Radicchio and Parmesan Flakes (Straccetti di manzo al radicchio con scaglie di parmigiano)
Ingredients for 4 persons
500 gr. Little Beef Tatters (straccetti)
2 heads Treviso radicchio
200 gr. Parmesan cheese
4 cloves Garlic
2 glasses Full-bodied red wine
2 tablespoons Flour
70 gr Butter
2 tablespoons Extra Virgin olive oil
Salt and pepper a pinch
After washing radicchio, cut it into little pieces.
Take the garlic cloves, mince and put the core out.
Then put them in a pan with oil over medium heat.
Place the beef tatters on a dish, spread with flour and put them into a pan.
Rise the heat, turn the beef tatters fast and add butter and radicchio.
Mix them all and add red wine.
Low the heat and add a pinch of salt and pepper.
Cook until wine is totally evaporated, you will see the whole will become a sauce
Put some leaves of radicchio on the main dish, put the meat on them together with parmesan flakes.
Parmesan' basket.
Put some grated parmesan on aluminium foil and put it on the microwave over maximum heat for 30-40 seconds.
When it's melted and mixed, take it off of the microwave and from the foil carefully.
Put it on the dish and place the beef tatters inside it.
