Dish

Tagliata od boškarina na posteljici od rikule

Beef Tagliata with arugula

The dish is made by grilling or searing thinly sliced beef and serving it on a bed of arugula. The beef is typically seasoned with salt, pepper, and olive oil. The arugula is dressed with a simple vinaigrette made with olive oil, lemon juice, and salt. The dish is typically served with a side of roasted potatoes or grilled vegetables.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Meat Dish

Origins and history

Tagliata od boškarina na posteljici od rikule is a traditional Croatian dish that originated in the Istrian region of the country. Istria is known for its high-quality beef and olive oil, which are both featured prominently in this dish.

Dietary considerations

This dish is high in protein and iron, but may not be suitable for those with dietary restrictions on red meat or nightshade vegetables.

Variations

Variations of this dish may include different types of meat, such as lamb or pork, and different types of greens, such as spinach or kale.

Presentation and garnishing

The dish should be presented on a large platter with the beef arranged on top of the arugula. The dish can be garnished with shaved Parmesan cheese or chopped fresh herbs, such as parsley or basil.

Tips & Tricks

To ensure the beef is cooked to perfection, use a meat thermometer to check the internal temperature. The beef should be cooked to 130-135°F for medium-rare.