en de it
salat-vom-rindfleisch-apollonia

South Tyrolean beef salad

A beef recipe with a difference

Preparation

Boil the beef in water, remove from the water and cut firstly into slices, then into small squares. Cut the Alpine cheese into squares as well. Add to the beef together with the baked tomatoes, chopped onion and chives. Dress with sunflower oil, white balsamic vinegar, pesto, salt, pepper and sugar. Arrange the salad on 4 plates and garnish with pesto.
Tip: garlic bread is the perfect accompaniment.

Beer recommendation
We recommend the variety Pils

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 people
4 people
8 people
200 g South Tyrolean beef topside
10 small baked tomatoes, quartered
A little pesto
½ small red onion, finely chopped
Chives, finely chipped
40 g spicy Alpine cheese
White balsamic vinegar
Sunflower oil
Salt and pepper
1 pinch of sugar
400 g South Tyrolean beef topside
20 small baked tomatoes, quartered
A little pesto
1 small red onion, finely chopped
Chives, finely chipped
80 g spicy Alpine cheese
White balsamic vinegar
Sunflower oil
Salt and pepper
1 pinch of sugar
800 g South Tyrolean beef topside
40 small baked tomatoes, quartered
A little pesto
2 small red onion, finely chopped
Chives, finely chipped
160 g spicy Alpine cheese
White balsamic vinegar
Sunflower oil
Salt and pepper
1 pinch of sugar
apollonia
This recipe comes from
Geiser family
Via S. Apollonia 3, 39010 Sirmiano/Nalles