Tagliatta with lettuce and parmesan
6 servings
10 minutes
Tagliata with lettuce and parmesan is a classic Italian dish rooted in Tuscan culinary traditions that value simplicity and exquisite taste. Tender slices of grilled veal retain their juiciness and rich aroma. They are complemented by the freshness of lettuce and crispy green leaves that balance the meat texture. The finishing touch is a sauce made of olive oil, lemon juice, garlic, and parmesan, adding zest and harmony to the flavors. This dish highlights the philosophy of Italian cuisine where the quality of ingredients plays a key role.
1
Cut the veal fillet into thin slices (5–7 mm), season with salt and pepper, and grill on both sides over a fire or on a grill. Two minutes on one side and one minute on the other. If this level of doneness doesn't meet your idea of perfection, keep the veal on the fire for three minutes on one side and two on the other.
- Veal: 900 g
- Salt: to taste
- Ground black pepper: to taste
2
Cut the cooked veal into even smaller slices. Tear the lettuce by hand into large flakes.
- Veal: 900 g
- Lettuce: 3 pieces
3
Place the meat on the salad and drizzle with a sauce made of olive oil, lemon juice, grated parmesan, crushed garlic, salt, and pepper.
- Veal: 900 g
- Olive oil: 100 ml
- Lemon: 1 piece
- Parmesan cheese: 100 g
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste