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Tagliata Di Manzo with Pine Nuts & Parmesan Chips

Name: Tagliata Di Manzo with Pine Nuts & Parmesan Chips with arugula, roasted tomatoes & rosemary potatoes
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Ribeye steak; 500 g Potatoes; 1 sprig Fresh rosemary; 1 piece Garlic; 40 g Arugula; 8 milliliters Crema di balsamico; 20 g Parmigiano Reggiano DOP; 10 g Pine nuts; 250 g Mixed mini Roma tomatoes; 1 piece Onion; 1 sachet(s) Dried oregano; 3 tablespoon Olive oil; 1 tablespoon Balsamic vinegar; to taste Salt and pepper

with arugula, roasted tomatoes & rosemary potatoes

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Calories

645 kcal

Protein

38.8g protein

Total

25 minutes

Difficulty

Easy

Calorie Smart

High Protein

Special Ingredient

Allergens:

Zwaveldioxide en sulfiet
Melk (inclusief lactose)

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 piece

Ribeye steak

250 g

Potatoes

1 sprig

Fresh rosemary

1 piece

Garlic

20 g

Arugula

4 milliliters

Crema di balsamico

(Contains: Zwaveldioxide en sulfiet)

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

5 g

Pine nuts

125 g

Mixed mini Roma tomatoes

½ piece

Onion

½ sachet(s)

Dried oregano

Not included in your delivery

1.5 tablespoon

Olive oil

½ tablespoon

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2698 kJ

Calories645 kcal

Fat27.9 g

Saturated Fat6.1 g

Carbohydrate61.4 g

Sugar12 g

Dietary Fiber9 g

Protein38.8 g

Cholesterol8.3 mg

Salt0.3 g

Trans Fat0.3 g

Potassium1213.8 mg

Calcium149.5 mg

Iron1.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Preheat the oven to 220°C.
Take the steak out of the fridge and allow it to reach room temperature.
Peel or thoroughly wash the potatoes and then dice into cubes of around 2cm.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the potatoes for 20 minutes, covered.

Did you know... the potatoes in this recipe contain phosphorus, a mineral that helps to keep bones and teeth strong.

Cut the onion into 6 wedges and transfer to an oven dish.
Add the tomatoes, the balsamic vinegar and the oregano, then drizzle with olive oil. Season with salt and pepper, then toss well to coat.
Roast in the oven for 15 - 17 minutes, tossing halfway.
Crush or mince the garlic. Discard the rosemary sprig and finely chop the leaves.

Remove the lid from the potatoes, then add the rosemary and the garlic.
Mix well and fry for 10 - 15 minutes, tossing regularly. Season to taste with salt and pepper.
Grate the Parmigiano Reggiano directly onto a parchment-lined baking sheet, then shape into a long strip.
Bake in the oven for 8 - 10 minutes, or until golden-brown.

Remove the parchment paper from the baking sheet and allow to cool completely.
Carefully break the cheese strip into smaller pieces, so as to make Parmesan chips.
Meanwhile, heat a clean frying pan over high heat.
Toast the pine nuts until golden-brown, then remove from the pan and set aside.

Pat the steak dry with kitchen paper, then season with salt and pepper.
Heat a drizzle of olive oil in the same pan over medium heat.
When the oil is nice and hot, fry the steak for 1 - 3 minutes per side.
Remove from the pan and season with pepper, then allow to rest for 5 - 10 minutes under aluminum foil.

Thinly slice the steak against the grain.
Serve the arugula on deep plates, topped with the potatoes, the roasted tomatoes and the steak.
Drizzle with the crema di balsamico.
Garnish with the Parmesan chips and the pine nuts to finish.