Straccetti is an Italian dish rather than a typically Roman one. Since the 80s of the twentieth century it has always been garnished with rocket which, on the other hand, is very Roman.
Straccetti: beef “Rags” with rocket
- Preparation time: 10 minutes
- Doses for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 1 lb. 2 oz (500 grams) of super thin slices of beef
- Extra virgin olive oil to taste
- 1 clove of garlic
- 1 piece of fresh chili
- 1 bunch of rocket
- Salt and pepper to taste
- Instructions
- With your fingers, tear the slices of beef lengthwise into strips and place them in a bowl.
- Drizzle 1 tablespoon of extra virgin olive oil on top and season with salt and pepper. Toss everything together and let it sit for 5 minutes.
- Wash the rocket well. Drain it and put it in a clean tea towel to dry.
- Put oil, garlic, and chili in a non-stick pan. When hot, add the “rags.” As soon as they start to curl, turn them over and cook for another minute. Serve them immediately accompanied by rocket.
Tips to ensure the success of the dish:
- Rocket and baby arugula are not the same thing. I love wild rocket, which is more bitter and crunchier.
- The cooking itself must be very fast to leave the meat soft and ensure it doesn’t lose all its juices.
- In the summer I love to serve this dish with fresh spring onions. In a pan with 2 tablespoons of extra virgin olive oil and a pinch of salt, I cook the spring onions for about twenty minutes over a very low heat. I add a little water if the mixture shrinks too much and then I serve them over the beef “rags” as an accompaniment. They are delightful, even if they’re not very photogenic.
