Beef tagliata alla fiorentina

Type of dish recipe:  Antipasti, primo piatto – Secondo piatto

Servs: 6 people

Preparation time: 15 mins

Cooking time: 10 mins

Wait time: 1 hour

Fine beef slices with Parmigiano Reggiano tubes.

You can swap the ready-to-use Parmigiano Reggiano shavings for shavings made with a peeler from a 24-month ripened Parmigiano Reggiano wedge.


• 3 beef steaks

• 120g grated Casa Azzurra Parmigiano Reggiano

• 80g Casa Azzurra Parmigiano Reggiano shavings

• 20g dried herbs

• 2cl extra virgin olive oil

• 40g radicchio

• 40g rocket

• salt

• pepper


1. Heat the oven to 200°C (390 °F)

2. Wash the salad then remove the leaves from the stalk. Do the same for the radicchios.

3. In a dish, mix a centilitre of olive oil with the dried herbs and salt. Add the steaks then leave them to marinate for one hour (or overnight if possible).

4. Spread the grated Parmigiano Reggiano on a baking tray covered with baking paper, then bake for 10 minutes. Remove from the oven once it has started to change colour, and leave to cool. Cut into pieces using a cutter.

5. Fry the steaks in olive oil for 2 minutes on each side in a very hot frying pan. Season.

6. Cut the steaks to a thickness of 2 to 3mm, then spread them onto serving boards. Add the salad, Parmigiano Reggiano thins and shavings, then check the seasoning.

7. Serve immediately.


Cheese used:
Grated Casa Azzurra Parmigiano Reggiano
Casa Azzurra Parmigiano Reggiano shavings