Episode #304 - Sangria, Polenta and Mushroom Appetizer, Tagliata with Rucola and Grilled Vegetables
Fun Drink: Sangria
Appetizer: Mushrooms “Trifolati” with Nipitella over Grilled Polenta
Main Course: Tagliata with Rucola Salad
Side: Grilled Mixed Vegetables
Wine: Conte Bregonzo, Amarone della Valpolicella (not
a great bottle to tell you the truth, but it did
the trick)
To be on a good schedule…since it is good not to let
cool off your delicious new Tuscan achievement…make
the Polenta the night before, the Sangria the morning
after or early afternoon, then chop the vegetables,
slice the polenta, cook the Mushrooms and just heat
them when needed, taste the Sangria. Sorry about the
jumping around…but multitasking is necessary.
When it is actually time to eat, grill the polenta
and heat up the Mushrooms, serve them while you grill
the vegetables and the steak.
There are a few things that, even in their
simplicity, are very important to get this menu done
with ease; let’s start with the seasoning of the
meat…and what kind of meat.
People do not get
pressured: “Tagliata” in Italian only means
cut/sliced. It does not have to be a very fine and
expensive piece of fillet (even if it sounds
fabulous), it can be just an honorable thick steak,
or even a smaller piece of meat…
Salt and Pepper is all you need, just sprinkle well
your steak right before you put it on the grill…Do
not fall into temptation, do not marinate, do not use
ketchup (it saddens me when I see it happen).