Bavette Dual purpose
UnOlivo Balsamic Vinegar
Extra Virgin Olive Oil
Anyone who delves even a little bit into Italian cuisine will soon discover that it extends many times further than Insalata Caprese and Spaghetti alla Carbonara. Take Tagliata, undisputedly one of the most popular meat dishes in Italy. Taste it once and you will understand why!
Tagliata di ..
Tagliata is the Italian name for "sliced". Originally, the dish is made from beef, although there are also variations of poultry, fish or tofu. This tagliata stays close to the original - bavette, a special piece of beef, forms the basis of this successful recipe! We prefer to eat this Italian classic with roasted cherry tomatoes and crispy sourdough bread.
The Kitchen Helpers
• baking paper
• barbecue / grill pan
• aluminium foil
1. For the tomatoes, preheat the oven to 140 degrees (120 hot air). Mix the garlic with the oil and balsamic vinegar in a small bowl. Place the halved tomatoes (cut side up) on a baking tray lined with baking paper. Divide the oil / vinegar mixture over the tomatoes, season with salt and pepper and place in the preheated oven for 1 hour.
2. Bring the bavette to room temperature. Light the barbecue or heat a grill pan over high heat. Grill the bavette medium rare (core temperature 52 degrees) and let the meat rest under aluminum foil for 10 minutes. Season with salt and pepper.
3. Cut the bavette (against the grain) into thin slices. Serve with the roasted tomatoes, arugula and sourdough bread.