Sliced ​​rocket and parmesan

Looking for a quick and at the same time tasty second course of meat? Try the sliced ​​rocket and parmesan!

Sliced ​​rocket and parmesan is one of the most classic second courses of Italian cuisine, loved from north to south, by adults and children, perfect for lunch and dinner because it is rich in nutrients that also make it particularly healthy.

It can be cooked on the grill, on the griddle or on the grill, its unmistakable flavor inebriates and satisfies even the most refined palates, the important thing is to use some precautions so that it remains tender during cooking. The best cut of meat is the beef sirloin , because it is particularly soft, free of fat and nerves. Let's see together how to prepare it!

Preparing the recipe for sliced ​​rocket and parmesan

1. First, bring the meat to room temperature for at least 1 hour before cooking it.
2. Heat the plate on the stove and when it is hot, lay the whole piece of meat without cutting it. Cooking must be quick and at a high temperature in order to seal all the juices inside. Do not add salt during cooking and also avoid piercing it while turning it.
3. For a 4cm thick cut, calculate 3 minutes of cooking per side . If you measure the core temperature with a kitchen thermometer , 52°-54°C indicates rare cooking .
4. Transfer the meat to the cutting board and let it rest for 1 minute before cutting it with a sharp pointed knife.
5. If you like it well cooked, sauté the slices of meat in the pan for a few moments.
6. On the serving platter, prepare the rocket and parmesan flakes and then arrange the meat. Season with oil, salt and pepper. If you prefer, you can season with drops of balsamic vinegar to taste.

The addition of around 100g of cherry tomatoes cut in half will give the sliced ​​meat an extra note of freshness which goes well with all the other ingredients. But here's what you all wanted to know: you can prepare the cut in an air fryer !

Conservation

This quick meat second course is very tender and is a favorite with everyone. Usually it is preferable not to keep the chopped rocket and parmesan but to consume it at the moment. We therefore advise against storing it.

Origin and history

Even behind such a simple dish there is a story. It all begins in magnificent Tuscany where meat is the protagonist of various recipes but above all of the famous and appreciated Florentine .

In 1973 chef Sergio Lorenzi decided to serve it cut into slices and it immediately achieved great success. In short, a simple extra step gives life to a separate recipe present in the menu of many restaurants and trattorias. The name, as it is easy to imagine, derives from the act of cutting the meat once cooked, just before serving it.

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