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We proudly use the best extra-virgin olive oil. Buy it from
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Trim away the fat from the meat as much as possible. Slice the meat diagonally very thinly, to obtain small meat tatters.

Straccetti
con la Rucola

Little Beef Tatters with Arugula

a steak or tri-tip, about 1 lb (450 gr)
2 - 3 tablespoons extra-virgin olive oil
1 garlic clove, sliced
pinch of crushed red pepper, optional

a bunch of arugula salad (approximately 1/2 lb (400 gr)
salt

Put olive oil, garlic and red pepper in a skillet. Turn heat to medium.

Printer friendly recipe

Romans love their “fettina”, a thin tender slice of meat, not thicker than ¼ inch, approximately 4-5 ounces. They fry it with a little olive oil and sometimes they add some garlic, or herbs to it, fennel or rosemary. It is a very simple meal, and quite boring, I have to add. Straccetti with arugula are a new inventive way to enjoy the meat and spice it up. If you ask for “straccetti” to a butcher in Rome he knows exactly what you want: Small tatters of tender meat, very thinly cut. Drop them in a skillet with a little olive oil, add the arugula and your simple meat dish will climb to new highs.

When the oil is hot, but before the garlic starts coloring, add the meat.

Mix thoroughly turning the meat pieces over several times,  until uniformly browned. Don’t overcook the meat, otherwise it will toughen.

Add the arugula and mix it with the meat. The vegetable will look like a large quantity, but it will reduce very fast as soon as it will feel the heat of the pan. Add salt

The vegetable will loose some liquid in the pan. Cook briefly on medium heat to evaporate the liquid. Serve hot.