To best enjoy a perfect cut of Piedmontese meat it is important to know the cooking method, the preparation and the best seasonings.
First remove the meat from the refrigerator at least half an hour before cooking it, to bring it to room temperature. Put a plate (or a non-stick pan) on the heat and wait until it is very hot before placing the meat on it. Once hot, cook the meat for 5 minutes per side. The meat must be succulent rare, then well roasted on the outside and pink inside.
Now cut the meat: cut vertically into slices about 1.5–2 cm thick and place them directly on the serving plates. Alternatively, place the slices of meat on a bed of cherry tomatoes cut in half and rocket directly in a serving dish.
Make salt, pepper and oil available for everyone to season it according to their own taste. Serve the tagliata hot and accompanied by grilled vegetables or fresh and fragrant field salads.
To make the meat even tastier, try flavoring the oil: in a saucepan, heat 8 tablespoons of extra virgin olive oil with 1 clove of crushed garlic, the needles of half a sprig of rosemary and 3 berries of black pepper.
Leave to infuse for a few minutes and pour it still hot on the freshly cooked meat. A simple dish prepared to perfection that best enhances the flavor of the raw material.
