Dish

Carne al piatto

Grilled meat

Carne al piatto is made by grilling or pan-frying a thin cut of beef, such as sirloin or flank steak, and serving it with a simple sauce made from olive oil, lemon juice, and garlic. The dish is typically served with roasted potatoes and a simple green salad. Carne al piatto is a popular dish in Tuscany and is often served during the summer months.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish

Origins and history

Carne al piatto has been a traditional dish in Tuscany for centuries, dating back to the Etruscan civilization. The dish was originally a way to use up leftover cuts of meat, but over time it became a popular dish in its own right.

Dietary considerations

The dish can be made gluten-free by using gluten-free flour to coat the beef. It is not suitable for vegetarians or vegans due to the use of meat.

Variations

Variations of the dish include using different types of meat, such as pork or chicken. Some recipes also call for the addition of herbs, such as rosemary or thyme, to the sauce.

Presentation and garnishing

Carne al piatto is typically served on a large platter, with the sauce drizzled over the beef. The dish can be garnished with fresh herbs or lemon wedges.

Tips & Tricks

To make the dish more flavorful, marinate the beef in the sauce for a few hours before grilling or pan-frying.

Side-dishes

Roasted potatoes are the traditional side dish for carne al piatto. Other side dishes that pair well with the dish include grilled vegetables and a simple green salad.