Tagliata With Radicchio And Parmesan

By Nigella Lawson

Published September 17, 2002

Total Time
15 minutes
Rating
4(24)
Comments
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Featured in: AT MY TABLE; Tuscany 101: Simplicity Perfected

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Ingredients

Yield:4 to 6 servings

  • 3 pounds sirloin or other cut of steak, 1 ½ to 2 inches thick, at room temperature

  • 1 cup shredded radicchio

  • 1 ounce Parmesan cheese, shaved with a vegetable peeler

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

144 milligrams cholesterol; 537 calories; 17 grams monosaturated fat; 2 grams polyunsaturated fat; 16 grams saturated fat; 37 grams fat; 2 grams trans fat; 137 milligrams sodium; 47 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Grill, sauté or broil steak to taste. Allow to rest on a carving board for 10 minutes. Slice thinly, diagonally against the grain, and arrange on a large warmed plate.

  2. Step 2

    Pour pan juices over meat, and cover with shredded radicchio. Top with shredded Parmesan, and serve.

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4 out of 5
24 user ratings
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Bibendum

Never have had Tagliata without olive oil, lemon juice and balsamic drizzled over the whole thing.

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