Sunday, 26 January 2014

Balsamic beef with rosa di Gorizia on a bed of lettuce

There is one dish that is very typical for the town where I come from and this is the chicory called rosa di Gorizia (rose of Gorizia). It's a vegetable with a long tradition and lots of work is hidden under those tender leafs that form a tiny rose, but the flavour is just something you need to try.

Our rosa di Gorizia it's been long forgotten and only some farmer families still ate it and produce it by themselves, but a few years ago some farmers stepped together and tryed to add some value to this amazing vegetable, that's now been very popular among the finest restaurants in the north-east region in Italy Friuli.

The special flavour of this radicchio is also coming from the long procedure before it comes from the land to the plates on our tables. There is a lot of work behind every rose of this radicchio. More about this lovely plant on this website, unfortunately only in italian: rosa di Gorizia

300 gr beef meat
25-30 leafs of radicchio(rosa di Gorizia)
1 tablespoon of balsamic vinegar
3 leafs of sage (salvia)
olive oil
4 leafs of lettuce

Heat some olive oil in the pan with the sage, add the radicchio leafs. Stir for a minute, then add balsamic vinegar. Add salt and pepper and mix well until the vinegar evaporates. Add some water and continue to stir until it evaporates. Slowly add the beef meat, that you've previously cut into slices. Add just a few slices at time and cook them for a few minutes, then mix them with the radicchio. Continue until all the meat is ready, mix well and put everything on the top of 2 leafs of lettuce. (If you want, you can also use radicchio.)

Enjoy the meal.

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