Ingredients with Measurements:
- 1 pound of paddaccio (thinly sliced beef)
- 1/2 cup of pitted green olives, chopped
- 2 tablespoons of capers, drained
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- 1/4 cup of white wine
- Salt and pepper to taste
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the paddaccio to the skillet and cook for 1-2 minutes on each side until browned.
4. Pour in the white wine and let it simmer for 2-3 minutes until the alcohol has evaporated.
5. Add the chopped olives and capers to the skillet and stir to combine.
6. Season with salt and pepper to taste.
7. Cook for an additional 2-3 minutes until the olives and capers are heated through.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Fat: 20g
- Carbohydrates: 3g
- Protein: 30g
Substitutions for ingredients:
- Paddaccio can be substituted with thinly sliced beef or veal.
- Green olives can be substituted with black olives.
- White wine can be substituted with chicken or beef broth.
Variations:
- Add diced tomatoes for a more colorful dish.
- Use lemon juice instead of white wine for a tangier flavor.
- Add chopped parsley or basil for a fresh herb flavor.
Tips and tricks:
- Make sure to slice the paddaccio thinly to ensure even cooking.
- Don't overcook the paddaccio as it can become tough.
- Use a good quality olive oil for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve on a platter with a garnish of fresh herbs.
Garnishes:
- Fresh parsley or basil.
Pairings:
- Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted vegetables or a simple salad.
Troubleshooting advice:
- If the paddaccio is tough, it may have been overcooked. Try slicing it thinner next time and cooking it for a shorter amount of time.
Food safety advice:
- Make sure to cook the paddaccio to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Paddaccio is a traditional Italian dish made with thinly sliced beef.
Flavor profiles:
- Savory, salty, tangy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Italian