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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.