Veal tagliatta
4 servings
30 minutes
Tagliata of veal is a refined dish of Estonian cuisine, combining the tenderness of veal fillet and the freshness of an aromatic salad. This recipe recalls the culinary traditions of medieval Europe, where simple yet quality ingredients were fully revealed. Grilled meat with rosemary acquires an appetizing crust while remaining pink and juicy inside. Its taste is a harmonious blend of light smokiness and refined sweetness of veal, highlighted by spices. Serving it with a salad of cherry tomatoes and arugula, dressed with balsamic vinegar and parmesan, adds freshness and a slight tanginess, balancing the rich flavor of the meat. Tagliata is perfect for a festive dinner or romantic evening, emphasizing the gastronomic elegance of Estonian culinary traditions.
1
Clean the cut from films and blood, place it in a single layer on a flat tray or plate, brush with olive oil, sprinkle with rosemary leaves, and season with salt and pepper.
- Olive oil: to taste
- Rosemary: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Bake the meat under the grill or in the oven at 180 degrees until the slices are browned on the outside, while they should remain bright pink inside (if you prefer well-done, cook the meat a bit longer, but no more than 15 minutes)
- Veal tenderloin: 600 g
3
While the meat is frying, prepare the salad. Cut the tomatoes in half, add arugula, and dress with olive oil, balsamic vinegar, salt, and pepper.
- Cherry tomatoes: 120 g
- Arugula: 100 g
- Olive oil: to taste
- Balsamic vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Arrange the meat in a circle on 4 serving plates, pile the salad on top, and grate Parmesan over it using a special grater or a vegetable peeler.
- Parmesan cheese: 40 g