Here we go again with another video from the Cooking in Manhattan vault. This time it’s Tuscan Steak Salad also known as tagliata. When you visit Tuscany, you’ll notice that this dish is very popular and also incredibly simple but the combination of flavors is really the king here.
As for the Wine pairings, our resident sommelier, Gianluca Rottura suggests a bottle of
“Piaggia, Il Sasso Carmignano 2010 ($ 30). Made mostly with Sangiovese, the main grape in Chianti, this wine is from the first DOC in Italy that was allowed to use Cabernet Sauvignon. It also has splashes of Cabernet Franc and some Merlot for softness. A very elegant wine perfect for red meat, bean dishes, and hearty pastas with its elegant plum and blackberry notes.”
As for Beer Pairings, our resident beer aficionado Bob Burtchaell suggests a bottle of
“Troegs Hop Back Amber Ale. It is a very full-bodied amber ale with slight floral notes and a background of caramel malt and a sweet finish. This beer will stand up very well with the steak and peppery flavor of the arugula in the salad.”