The veal straccetti with balsamic vinegar, arugula, cherry tomatoes, and Parmesan is a simple, delicious, and easy-to-prepare main course. Tender slices of veal cut into strips are sautéed in a pan and deglazed with balsamic vinegar. They are served on a bed of fresh and crunchy arugula, cherry tomatoes, and shavings of Grana Padano.
- Difficulty: Very Easy
- Cost: Budget-Friendly
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3.5 oz veal slices (or beef)
- 3.5 oz cherry tomatoes
- 0.7 oz Grana Padano DOP
- to taste arugula
- to taste balsamic vinegar
- 1 to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Food Scale
- Cutting Board
- Knife
- Pan
- Wooden Spoon
Preparation
To prepare the veal straccetti with balsamic vinegar, arugula, cherry tomatoes, and Parmesan…
On a flat or serving plate, create a bed of arugula previously washed and patted dry with a towel or well-drained using a salad spinner (I used pre-washed arugula).
Wash the cherry tomatoes, cut them into quarters, and place them on top of the arugula. Then take the veal slices, cut them into strips about 0.4 inches wide, and if necessary, cut them also lengthwise to about 2 inches.
In a pan, pour some extra virgin olive oil, heat it, and then add the veal strips, allowing them to brown well. Deglaze with balsamic vinegar and let it evaporate.
Finally, place the cooked strips on the arugula and cherry tomatoes. Add Grana Padano cut into shavings with a knife, season with salt, pepper, and a drizzle of oil.
Variations
You can substitute veal with beef, chicken breast, turkey, or pork for this recipe.
For a more particular touch, instead of Grana Padano (or Parmigiano Reggiano), you can use Raspadura Lodigiana flakes.
Tip
Want a more delicious recipe? Coat the straccetti in flour.
