Sunday, August 5, 2018

We're Not in Tuscany Tagliata Salad

We're not in Tuscany, where "tagliata" means "to slice", but our Ryerson Station picnic included sliced beef fillet, yellow sauteed tomatoes and roasted vegetables.Topped with crumbled Gorgonzola cheese and sherry oregano sauce from the tomatoes, no additional dressing was needed.

The tagliata recipe is from Maria Elia's "Full of Flavor" Cookbook. Including roasted vegetables, I turned this recipe into a cold salad plate.

Tagliata, Tomatoes & Roasted Vegetables

(Serves 2)

Green Tomatoes
Heat olive oil in a large pan.  Remove from heat and add garlic.
Return the pan to the heat and add tomatoes.  Season with Mrs. Dash.  Cook over low heat for 10 minutes.  Add remaining ingredients and simmer for another 10 minutes. 
2 large green tomatoes, cores removed and sliced in 1/2 inch thick
1 teaspoon olive oil
2 garlic cloves, minced
1 tablespoon oregano
Pinch of cayenne
2 teaspoon brown sugar
1 1/2 teaspoon Dijon mustard
1/4 cup white wine

Drizzle steak with olive oil and seasoning.  Sear in a preheated ridged cast iron grill pan for 2 minutes on each side.  Set aside.  Slice thinly across the grain with an electric knife. 
6 ounce beef fillet
1 teaspoon olive oil
Mrs. Dash

Roasted Vegetables
Clean and cut vegetables.  Peel carrots.  Place in zipper bag with oil and seasoning.  Shake.  Roast at 325 F. for about 45 minutes. 
1 red potato, cubed
2 small carrots, quartered
1/2 celery rib
1 4 inch piece zucchini squash, cubed

1 small patty pan squash
1 tablespoon olive oil
Fresh cut herbs, basil, thyme and cilantro

Today's picnic was at Ryerson Station, a Pennsylvania State Park.  The park has beautiful wild flowers, butterflies and birds. The DNR officials were giving an "edible wildlife" tour while we were eating under one of many pavilions.


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