Carne al piatto
Carne al piatto ("plated meat") is a northern/central Italian recipe for meat cooking.
Preparation
Thin slices of beef are placed on a plate, along with a generous amount of olive oil, and seasoned with salt and lemon juice[1] (optional seasonings are rosemary, sage, bay leaves). The plate is then placed atop a pot containing some water, covered by another plate, thus creating a mini-oven. Cooking takes a few minutes, depending on the thickness of the meat slices. The indirect heat of the boiling water cooks the meat without frying, therefore the dish is naturally tasty, very light, and easily digestible. Usual sides are boiled vegetables (potatoes, asparagus, spinach, etc.) or garden salads tossed with lemon, olive oil, and salt.
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See also
References
- Philpott, D. (2016). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Rowman & Littlefield Publishers. p. 383. ISBN 978-1-4422-6804-3. Retrieved February 19, 2018.
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