One of the coolest things about working here at Food Republic is getting offered the chance to speak with chefs from around the world who let us pick their brains about regional and signature dishes. Beatrice Segoni is a bad-ass former fashion designer who runs the kitchen as executive chef at Borgo San Jacopo Ristorante at Hotel Lungarno, in a cute little town called Florence.
Chef Segoni laced us with a grill recipe for the weekend that’s also something of an Italian classic. Tagliata is Italian for carved or cut, and here it refers to slices of delectable grilled bistecca fiorentina — use a T-Bone or Porterhouse. Her Tagliata with Rucola and Parmiggiano (we translate it as Beef Tagliata with Arugula for those of you who don’t speak Eye-talian) is an easy-to-make steak dish with slices of melt-in-your-mouth parmesan cheese contrasting with the bitter flavor of arugula (aka rocket) atop the grilled beef.
Grab a bottle of Super Tuscan wine and fire up the grill this weekend. And Chef Segoni, we say “Grazie!”
- 2 bistecca fiorentina
- extra virgin olive oil
- 2 small handfuls baby or wild rocket (arugula)
- small block of parmigiano reggiano
- lemon, cut in half
- Lightly season the two pieces of beef with salt and then place on the grill and cook for 2 minutes on each side and then allow to rest for another 4 minutes.
- Once rested slice the meat diagonally with a sharp knife into about five pieces, drizzle a little olive oil over the meat and sprinkle a pinch of sea salt.
- Arrange the beef between two plates. Put the rocket around and over the beef.
- Finally use a small knife to flake the Parmesan into little chunks and sprinkle over the beef. Drizzle with olive oil and serve with a half lemon.