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.
Ingredients
- 1 bottle of Lambrusco
- 100g sugar
- 50g popcorn
- 6 Piedmontese beef steaks (300g each)
- Juniper berries
Instructions
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Boil wine with sugar and let it reduce by 2/3.
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Sear the meat on both sides and then finish cooking. Cut the meat and pat dry with paper towel.
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Place the meat on the plate. Season with the wine sauce and garnish with some popcorn and juniper berries.