Trattoria Petito
Ingredients and quantities

Quantities for 4 people:

  • 2 Romagnola beef entrecotes of about 90g each
  • mixed herbs for roasting
  • 100g cherry tomatoes
  • 200g potatoes
  • 2 endive heads
  • 1 radicchio
  • 1 bunch turnip tops
  • Cervia salt
  • pepper
  • rosemary extra-virgin olive oil

Romagnola beef entrecote with seasonal vegetables and roast potatoes

Type of recipe: Main courses

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Preparation method:

Season the meat with salt, pepper, rosemary, oil and the mixed herbs for roasting then grill and serve rare.

Cut the endive and radicchio in 4 parts each and grill. Season the cherry tomatoes with salt and oil and cook whole in the oven for 5 minutes at 180°C.

Clean the turnip tops, boil them then sauté in a frying pan with a little oil and a clove of garlic. Cut the potatoes into wedges, season with salt, herbs and olive oil and cook in the oven for 20 minutes at 180°C.

Serve the meat with the vegetables.

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