Lambrusco’s tannic character makes it a great pairing for fatty and salty meat, as this beef tagliata!
THE CHEF’ SUGGESTION
After cooking, let the meat rest for a few minutes before cutting to prevent it from losing too much blood once placed on the plate.
- 1 bottle of Lambrusco
- 100g sugar
- 50g popcorn
- 6 Piedmontese beef steaks (300g each)
- Juniper berries
Boil wine with sugar and let it reduce by 2/3.
Sear the meat on both sides and then finish cooking. Cut the meat and pat dry with paper towel.
Place the meat on the plate. Season with the wine sauce and garnish with some popcorn and juniper berries.