The Month's Recipe

Beef pavé in red wine sauce, chard sauteed millefeuille potatoes with red onion and Bazzone ham

March 9, 2016

In March you can enjoy the flavors of Tuscany with the beef Pavè, ham Bazzone with the contrast of the sweet red onion accompanied by fresh and floral notes of the wine Nobile di Montepulciano.Ingredients for 4 persons:
4 beef pavé (sirloin), red wine, butter, chard, potatoes, red onion, parmesan, salt and pepper, extra virgin olive oil

First let’s start by creating the potato millefeuille. Peel the potatoes and use a mandolin in order to have slices thin enough. Spread some butter into the pan and add the potatoes slices creating a first layer, add slices of ham, red onions and Parmesan cheese. Repeat the same procedure in order to obtain at least 5 layers. Therefore, cover the pan with aluminum foil and cook in the oven for 40 minutes at 160° C.
Pan fry the chard leaves with oil, salt and pepper while the beef is roasting into a different pan, add the red wine to the beef and let cook for a few minutes. Then we remove the beef and we let the sauce cook with a knob of butter for a few minutes. Add the sauce on top of the beef and serve with chard leaves.

Buon Appetito!

The Maitre Alessandro Recupero suggests in combination:
Nobile Di Montepulciano La Braccesca   
Farm Antinori – Tenuta La Braccesca
90% Prugnolo Gentile – 10% Merlot
T.A. 13,5% Vol

The March dish from our Chef Giuseppe Bonadonna is available at the price of €uro 26.00 in our restaurant “Osteria della Pagliazza” and as Room service!

For information and reservations: tel. 055.27370 – email.

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