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Roman recipes

Maremman beef eye fillet with rocket salad and aged ewe’s milk cheese


500 g rump of young veal from the Maremma region
150 g seasoned sheep’s milk caciotta, in slivers
200 g rocket salad
6 tbs. extra virgin olive oil
200 millilitres of balsamic vinegar
½ litre white wine
salt and pepper

Warm 4 tbs. extra virgin olive oil in a pan. When the oil is hot, place the meat, previously salted and peppered, and flash-fry it, until it is uniformly browned. Pour the wine on it and let it evaporate for about 2 minutes on a hot flame.
Place the meat and the cooking sauce in a baking-tin and cook at 180°, for 12-13 minutes. When it has cooled, cut it into thin slices.
Put the balsamic vinegar, 2 tbs. extra virgin olive oil, a pinch of salt and pepper in a bottle, and shake it well until the sauce is slightly thick. Place the rocket salad on a serving dish and the slices of meat on top of it, making sure they don’t overlap; sprinkle the caciotta slivers on top and  then drizzle the balsamic vinegar.

Related to: Secound courses