TENERI & GUSTOSI - Roast beef di bovino adulto scottato accompagnato da un'insalatina di cavolfiori

800g roast beef
600g multicolored cauliflower
To blanch the cabbage:
500g water
500g vinegar
Evo oil a sufficient quantity
Salt a sufficient quantity Pepper a sufficient quantity

In a saucepan add half water and half wine vinegar, coarse salt and bring to a boil. 
Submerge the thinly sliced cauliflower. 
Cook over low heat for about 5 minutes. 

Drain and gently pat the cauliflower dry, then season with EVO oil.

To cook the meat, heat the griddle over a cheerful fire, meanwhile massaging the meat with Evo oil and salt. When the griddle is hot, lay the Roastbeef on it and let it sear for about 3 minutes per side.

Once seared, let the roast beef rest raised off the plate for about 5 minutes (placing it on two forks is also sufficient). This way the cooking juices of the meat will be perfectly reabsorbed.

You are ready to serve the roast beef accompanied by the side of cauliflower.


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