Straecca thin slice of meat from horse or beef is derived from the diaphragm and can be cooked in various ways. The most well-known method is grilled, or as in this recipe, in a pan. Straecca is also used to prepare rolls or strips. The meat remains tender and is rich in flavor. The diaphragm slice is an economical meat, a cheap cut not well-known but worth trying for its flavor and tenderness due to the intramuscular fat. This main course can be served with a simple salad or grilled vegetables. Now let’s see how to make straecca with horse or beef meat, and if you try it, let me know. Barbara
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 straecche
- to taste extra virgin olive oil
- 2 sprigs rosemary
- to taste salt
How to prepare straecca
Let’s start preparing the straecca. Pour some extra virgin olive oil and the rosemary sprigs into a pan, place it on the heat and let it infuse.
Place the straecca slices in the pan and cook for 5 minutes on each side. The cooking time varies greatly depending on the thickness of the slices; of course, if they are thicker, it will take a few more minutes.
When the slices are cooked, remove them from the pan, serve them on the plate, and add fine salt or flaky salt, which gives the meat even more flavor.
How to store straecca
Store it in the refrigerator for 2 days
