Roastbeef all’inglese con insalata di lampascioni, barbabietole e patate novelle all’aceto di fico

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

- 80/100g of thin roast beef
- 1 beetroot
- 1 medium new potato
- 1 jar of lampascioni
- 1 teaspoon of L'Uògghje EVO oil
- 4/5 tablespoons of fig balsamic vinegar
- Salt to taste
- Salad to decorate
- 2 tablespoons of white vinegar
- 1 bay leaf
- White pepper to taste
- Lemon to taste
- Mustard to taste

  • Cooking time

    20 minutes

  • Difficulty

    Easy

  • Cost

    €

The ingredients, from the Pantry, that we recommend

  • Lampascioni in extra virgin olive oil

    Lampascioni in extra virgin olive oil

    Regular price
    €9,50

Preparation

1. Cut the potato into slices of about 1 cm, cook in salted water over a low heat for about 10/12 minutes, add 2 tablespoons of white vinegar and a bay leaf until the potato is cooked, being careful not to let it become mushy.
2. Clean the beetroot and cut it into slices as you would for the potato.
3. Drain the quantity of lampascioni you wish to eat
4. In a cup, mix 4/5 tablespoons of fig balsamic vinegar, a few drops of lemon, a pinch of white pepper and a hint of mustard.
5. Arrange the roast beef slices on the plate, placing them on the salad leaves
6. Place the slices of potatoes, beetroot and lampascioni next to the roast beef
7. Spread the sauce over everything except the lampascioni.

Suggestions

I. You can cut the potato and beetroot into cubes instead of slices and season them separately together with the lampascioni
II. You can cut the lampascioni in half and arrange them on top of the meat, sprinkling with rocket leaves.

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