PER ITALIANO
It is one of our favorites amongst the recipes of Lucia.
"Straccetti" in Italian means little rags. Very thinly sliced meat is cut into small strips that resembles rags.
In this recipe we cook our three main ingredients separately and at the end we put everything together.
Ask your butcher to slice your meat very thinly. You will soon see in the pictures how thinly our meat was sliced.
The ingredients here would be enough for 2 - 3 people.
If you need to double the ingredients for your needs, remember to cook 250 g of meat at a time. We wouldn't recommend you to fit all 500 grams into one pan and cook at once.
Ingredients:
Spinach:
400 g spinach
1 clove of garlic
2 tbsps extra virgin olive oil
Salt
Mushroom:
200 g mushrooms
1 clove of garlic
1 tbsp extra virgin olive oil
1/2 glass of water
Salt
Meat:
250 g very thinly sliced beef
Extra virgin olive oil
Salt
Preparation:
SPINACH
- Trim off roots, wash and drain with 4 - 5 times until spinach leaves get completely free of dirt. Chop spinach coarsely.
- Put olive oil in a pan. Brown finely chopped garlic a little.
- Add spinach and salt. Close the lid and cook by stirring every once in a while.
MUSHROOMS:
- Clean and slice the mushrooms. Put oil in a small pan and lightly brown a clove of garlic. Add mushrooms, water and salt. Close the lid and cook until the water evaporates. (If needed, add a little more water and cook several minutes more)
MEAT:
- Oil a large pan. Cut thinly sliced meat into strips ("rags") with scissors. Place them nicely in the pan. (In the pictures below you can also see how thinly sliced our meat from the butcher's was)
- Place pan over the stove and cook meat by stirring constantly until its colour changes. (This will take very short time since we have some very thin beef strips. Try not to overcook them. They will be enough cooked from the moment they lose their raw look.)
- Add mushrooms and mix. And then add spinach and mix.
- Serve immediately.
Enjoy...
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