Straccetti, literally little cloths (or little rags), is an Italian way to serve meat. The most common meat used for this delicacy is beef or veal, but in some cases you can find also chicken or turkey straccetti.
The name is about the cut of meat, that has to be thinly sliced first and then cut into stripes.
There are also different seasoning for them and the most classic one is probably with cherry tomatoes, rucola and Parmigiano cheese.
This is a version that comes from Rome and in my opinion is the best way to serve straccetti.
The recipe is simple and quick (and also healthy!) but I promise that the result is juicy and delicious.
INGREDIENTS:
1 LEMON
4 ARTICHOKES (I used Roman artichokes)
2-3 cloves of GARLIC
21 oz BEEF SLICED MEAT
EXTRA VIRGIN OLIVE OIL
ROSEMARY
WHITE WINE
SALT
PEPPER
INGREDIENTI:
1 LIMONE
4 CARCIOFI ROMANI (o del tipo che preferite)
2-3 spicchi d’AGLIO
600 gr FETTINE DI MANZO
OLIO EXTRA VERGINE
ROSMARINO
VINO BIANCO
SALE
PEPE
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