What is Straccetti?
This is one of those dishes that is somehow more than the sum of its parts. Melt in your mouth beef, covered in a delicious glaze, and tucked inside a bed of rocket. The taste is comfortably familiar, vaguely reminding you of your local Italian family restaurant. Yet the eating experience is unique, existing somewhere between a salad and a stir fry.
In Italy, this type of dish is called ‘Straccetti’, which translates to ‘small rags’. Its name derives from its appearance: delicate shreds of meat laying dishevelled over one another, resembling that of a pile of rags. It’s a technique that generally associated with leaner meats, because thinly slicing them against the grain prior to cooking helps tenderise these tougher cuts.
Like many iconic dishes, Straccetti is believed to have originated in Rome. It has since gained popularity throughout Italy, especially in the northern and central regions. As a result of being so widespread, there is no exact recipe to follow. General consistencies between versions include, thinly sliced meat, herbs, acid, rocket (either mixed in or served underneath the meat) and usually some garlic.
This recipe features garlic, rosemary, balsamic vinegar and lemon juice. Additionally, the beef is marinated in baking soda which acts as a tenderiser, and flour which promote even browning and thickens the glaze.
Straccetti may be served as a light lunch, an appetizer or as part of a bigger main course. If slicing the meat yourself in unpreferable, you can ask your butcher to do it for you.
Finally, play around with the ingredients as you see fit. For example, substitute beef for chicken, and balsamic for peri-peri sauce. Or try out Beef Straccetti with Sage and White Wine.
Sources
cooking with nonna. (n.d.). Straccetti alla Romana. Cooking with Nonna. https://www.cookingwithnonna.com/italian-cuisine/straccetti-alla-romana.html
Giallo Zafferano. (n.d.). Straccetti di Manzo. Giallo Zafferano. https://ricette.giallozafferano.it/Straccetti-di-manzo.html
Marchetti, D. (2021, July 2). Beef straccetti with rocket and parmesan flakes: beef “rags” with arugula and shaved parmesan. Italy Magazine. https://www.italymagazine.com/recipe/straccetti-di-manzo-con-rucola-e-scaglie-di-parmigiano-beef-rags-arugula-and-shaved-parmesan
Mennillo, A. (2023, April 6). Straccetti di vitello al vino bianco. Carlo Gaiano. https://www.carlogaiano.net/ricetta/straccetti-di-vitello-al-vino-bianco/
Nicoletta. (2022, September 21). “rags” of beef with arugula (straccetti con rughetta). Sugar Loves Spices. https://www.sugarlovespices.com/rags-of-beef-with-arugula-straccetti-con-rughetta/
Taste Atlas. (n.d.). Straccetti. Taste Atlas. https://www.tasteatlas.com/straccetti
Beef Straccetti with Balsamic, Lemon and Rosemary
Ingredients
Straccetti
Marinade
Instructions
Preparation
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Beef
Dry with a paper towel
Slice into 3mm pieces, against the grain
Add to a bowl along with salt, black pepper and baking soda
Mix thoroughly
Add flour and mix again until the entire surface of the beef is coated
Move the beef to a colander and shake off all excess flour
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Garlic
Lightly crush
Can use the back-end of a knife -
Lemon juice
Squeeze juice over strainer into a bowl
Set aside
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Rosemary
Wash and dry
Separate leaves from stems
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Rocket
Wash and dry
Set aside
Cook
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Pre-heat
Heat a dry pan on medium heat until ripping hot
Add olive oil and swirl to coat the surface of pan
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Aromatics
Add rosemary and garlic, stirring often until fragrant (about 30 seconds)
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Beef
Add the beef in an even layer
Let cook on one side until browned (about 1 minute)
Flip and turn heat down to medium
If you have cut your beef on the thicker side, you will want to keep the heat on high and brown it on both sides, else it won’t be cooked properly -
Glaze
Add balsamic
Continuously stir the beef and let the balsamic reduce until it coats the beef in a thick glaze
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Finish
Turn off heat
Remove the garlic
Add lemon juice and rocket
Lightly mix until the rocket begins to wilt
Serve
