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Top Bon Appetit News
Food & Drink · CaliforniaBy Christopher Kimball, For The Associated Press Straccetti di manzo, which translates roughly from the Italian to “little rags of beef,” is a regular at trattorias. The cooking is minimal and quick, making this ideal for a weeknight dinner, but the beef must be thinly sliced. In this recipe from the cookbook “Milk Street Backroads Italy,” we freeze the meat for about 20 minutes to firm it a bit, which allows a knife to glide through the grain. …See the Story
Steak salad, a trattoria staple, creates the perfect summer lunch
67% Center coverage: 3 sources
