👨🍳 💕 Planning to cook for your Valentine? Take out ckbk membership now and save 25%
4 to 6
Easy
By John Ash
Published 2004
This dish epitomizes the best of Italian cooking. Just a few great ingredients treated simply, but the result is unforgettable. I still remember the first time I had this at a roadside trattoria. Like all Italian recipes, this has infinite variations, so here’s my version. Tagliata, from the Italian tagliare, means “carved” or “cut.” The meat is cut into thin slices, which produces a lot more surface area on which to drizzle seasoned oils or condiments.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe