Arucola scalded
Instructions
Cut the meat into thin slices as if they were ham, place them on a dish that can go in the oven and cover the entire surface of the slices with the coarsely chopped Arugula.
Seasoned with a little olive oil, salt and pepper.
Put in the oven at 240° c for about a minute.
A variation of this simple but tasty recipe includes radicchio instead of Arugula: the taste is slightly more bitter.
Accompanying wines: Valpolicella Superiore DOC, Torgiano Cabernet Sauvignon DOC, Solopaca Rosso Superiore DOC.
Ingredients and dosing for 4 persons
- 600 g of beef tenderloin
- 100 g of arugula salad
- Olive oil
- Salt
- Pepper