Ingredients with Measurements:
- 1 lb. Magro di Piatta (thinly sliced beef)
- 2 red bell peppers, roasted and sliced
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 tbsp. tomato paste
- 1 cup beef broth
- 1 tsp. dried oregano
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Place the red bell peppers on a roasting pan and roast for 20-25 minutes or until the skin is charred.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them cool for 10 minutes.
4. Once cooled, remove the skin, stem, and seeds from the peppers. Slice them into thin strips and set aside.
5. In a large skillet, heat the olive oil over medium-high heat.
6. Add the garlic and sauté for 1-2 minutes or until fragrant.
7. Add the Magro di Piatta to the skillet and cook for 2-3 minutes or until browned.
8. Add the tomato paste, beef broth, oregano, salt, and pepper to the skillet. Stir to combine.
9. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes or until the sauce has thickened.
10. Add the roasted red peppers to the skillet and stir to combine.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 280
Fat: 12g
Carbohydrates: 8g
Protein: 33g
Sodium: 580mg
Sugar: 4g
Substitutions for ingredients:
- You can use any type of bell pepper for this recipe.
- Chicken broth or vegetable broth can be used instead of beef broth.
Variations:
- Add sliced onions to the skillet with the garlic for extra flavor.
- Top the dish with grated Parmesan cheese before serving.
Tips and tricks:
- Make sure to slice the Magro di Piatta thinly to ensure it cooks evenly.
- If you don't have a roasting pan, you can roast the peppers on a baking sheet.
- To make the dish spicier, add red pepper flakes to the skillet with the garlic.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Magro di Piatta with Roasted Red Peppers on a large platter with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or grated Parmesan cheese can be used as a garnish.
Pairings:
This dish pairs well with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Sautéed green beans
Troubleshooting advice:
- If the sauce is too thick, add more beef broth to thin it out.
- If the Magro di Piatta is tough, cook it for a few more minutes until it is tender.
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.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Magro di Piatta is a traditional Italian dish made with thinly sliced beef. It is typically served with a tomato-based sauce and roasted vegetables.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the roasted red peppers. The beef is tender and flavorful, and the sauce is rich and tomato-y.
Serving suggestions:
Serve the Magro di Piatta with Roasted Red Peppers with a side of crusty bread to soak up the sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian