Easy Beef Tagliata with Arugula
The umami of beef and Parmigiano Reggiano blend together in your mouth to create a very strong umami. This is good for both the main course and appetizer.
- 1/2 pounds (200g) beef round for steak
- salt and pepper to taste
- Parmigiano Regianno
- 10 rockets (arugula)
- 2 tbsps balsamic vinegar
Sprinkle salt and pepper on the beef round steak and put it in a frying pan with olive oil and heat it. Cook both sides well and make sure it is still rare inside. Wrap with aluminum foil and let it sit for a while.
Slice the beef as thin as possible and arrange on a plate. Shred Parmigiano Reggiano with a peeler over the beef.
Tear the leaves of the rockets and arrange on the meet. Sprinkle salt, pepper and balsamic vinegar on it.
Umami comes from...
Inosinate: 80mg/100g Glutamate: 10mg/100g
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