{"id":103,"date":"2024-09-24T14:35:46","date_gmt":"2024-09-24T12:35:46","guid":{"rendered":"https:\/\/balsamico.it\/?post_type=ricetta&#038;p=103"},"modified":"2024-11-06T09:50:56","modified_gmt":"2024-11-06T08:50:56","slug":"tagliata-di-manzo-con-foglie-di-parmigiano-reggiano-d-o-p-rucola-e-aceto-balsamico-di-modena-d-o-p-extra-vecchio","status":"publish","type":"ricette","link":"https:\/\/balsamico.it\/en\/ricette\/tagliata-di-manzo-con-foglie-di-parmigiano-reggiano-d-o-p-rucola-e-aceto-balsamico-di-modena-d-o-p-extra-vecchio\/","title":{"rendered":"Sliced beef with Parmigiano Reggiano P.D.O. cheese shavings, rocket and Extra Aged Modena P.D.O. balsamic vinegar"},"content":{"rendered":"<h3 class=\"wp-block-heading\">Ingredients:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 kg of Florentine ribeye steak&nbsp;<\/li>\n\n\n\n<li>50 g rocket<\/li>\n\n\n\n<li>50 g Parmigiano Reggiano P.D.O.<\/li>\n\n\n\n<li>50 g butter<\/li>\n\n\n\n<li>Coarse salt, to taste<\/li>\n\n\n\n<li>Extra Aged Traditional Balsamic Vinegar of Modena P.D.O.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Procedure:<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Wash and dry the rocket, then serve it as a side dish together with flakes of Parmigiano Reggiano P.D.O. cheese.<br>Remove any excess fat from the surface of the meat and heat the pan. When it is hot, add the butter and the piece of meat, reducing the heat.<br>Cook the meat for about 2 minutes on each side (it is important not to pierce the meat when turning the slice so that the juices do not escape).<br>Place the ribeye steak in an oven preheated to 180\u00b0C for about 15-20 minutes. Then leave to rest for 3-4 minutes and place the meat on a chopping board. Cut it into slices about \u00bd cm thick with a smooth-bladed knife.<br>Arrange on a plate and serve with rocket and flakes of Parmigiano Reggiano P.D.O. cheese. Finish with Extra Aged Traditional Balsamic Vinegar of Modena P.D.O.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Una succulenta costata fiorentina, servita con rucola e scaglie di Parmigiano Reggiano D.O.P., raggiunge la sua massima espressione con l&#8217;aggiunta dell&#8217;Aceto Balsamico Tradizionale di Modena D.O.P. Extra Vecchio.<\/p>","protected":false},"featured_media":104,"template":"","meta":{"_acf_changed":true},"tags":[],"class_list":["post-103","ricette","type-ricette","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/balsamico.it\/en\/wp-json\/wp\/v2\/ricette\/103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/balsamico.it\/en\/wp-json\/wp\/v2\/ricette"}],"about":[{"href":"https:\/\/balsamico.it\/en\/wp-json\/wp\/v2\/types\/ricette"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/balsamico.it\/en\/wp-json\/wp\/v2\/media\/104"}],"wp:attachment":[{"href":"https:\/\/balsamico.it\/en\/wp-json\/wp\/v2\/media?parent=103"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/balsamico.it\/en\/wp-json\/wp\/v2\/tags?post=103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}