Ingredients with Measurements:
- 1 lb. Magro di Piatta (thinly sliced beef)
- 4 slices of Prosciutto
- 4 slices of Mozzarella cheese
- 1/4 cup of all-purpose flour
- 1/4 cup of olive oil
- Salt and pepper to taste
- 1/4 cup of beef broth
- 1/4 cup of dry white wine
- 1 tbsp. of chopped fresh parsley
Special equipment needed:
- Meat mallet
- Large skillet
Step-by-step instructions:
1. Season the Magro di Piatta with salt and pepper on both sides.
2. Dredge the Magro di Piatta in flour, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the Magro di Piatta to the skillet and cook for 2-3 minutes on each side until browned.
5. Remove the Magro di Piatta from the skillet and set it aside.
6. Add the Prosciutto to the skillet and cook for 1 minute on each side until crispy.
7. Remove the Prosciutto from the skillet and set it aside.
8. Add the beef broth and white wine to the skillet, scraping the bottom of the skillet to release any browned bits.
9. Bring the sauce to a simmer and cook for 2-3 minutes until slightly thickened.
10. Return the Magro di Piatta and Prosciutto to the skillet, spooning the sauce over them.
11. Top each slice of Magro di Piatta with a slice of Mozzarella cheese.
12. Cover the skillet and cook for 2-3 minutes until the cheese is melted.
13. Sprinkle with chopped fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 25g
Carbohydrates: 5g
Protein: 35g
Substitutions for ingredients:
- Magro di Piatta can be substituted with thinly sliced beef sirloin.
- Prosciutto can be substituted with bacon.
- Mozzarella cheese can be substituted with any other type of cheese.
Variations:
- Add sliced mushrooms to the skillet with the beef broth and white wine.
- Use chicken instead of beef.
- Add sliced onions to the skillet with the beef broth and white wine.
Tips and tricks:
- Make sure to season the Magro di Piatta with salt and pepper before cooking.
- Use a meat mallet to tenderize the Magro di Piatta.
- Don't overcook the Magro di Piatta or it will become tough.
- Use a good quality beef broth and white wine for the sauce.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Magro di Piatta in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
Serve the Magro di Piatta on a platter with the sauce spooned over it.
Garnishes:
Garnish with chopped fresh parsley.
Pairings:
Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or white wine.
- If the Magro di Piatta is tough, it may not have been tenderized enough with the meat mallet.
Food safety advice:
Make sure to cook the Magro di Piatta to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Magro di Piatta is a traditional Italian dish made with thinly sliced beef.
Flavor profiles:
Savory, salty, and cheesy.
Serving suggestions:
Serve the Magro di Piatta with a glass of dry white wine.
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Region: Italian