- Preparation time
- Cooking time
Ask your butcher to slice some beef sirloin into thin slices, similar to the ones that are used for carpaccio.
Slice the zucchini longways into 1/4 inch fillets. Pre-heat the grill and place the zucchini slices on the grilling surface, cooking for 2-3 minutes on each side. The zucchini should be soft throughout when poked with a fork and have nice grill marks on each side when they are done.
Transfer to a bowl and season with a garlic clove, extra virgin olive oil, salt and fresh mint leaves.
Preheat a nonstick frying pan and place the tiny sliced beef on its surface, cooking for 2 minutes on each side, and season to taste with sea salt. Transfer the sliced beef to a bowl and season with basil leaves, extra virgin olive oil, and pepper in grains.
Let cool in the refrigerator. After some time you can compose the plate using a shaping ring, starting from the zucchini and filling the center with straccetti.
Ingredient quantities are pretty useless in this recipe, as the main point is to balance the amount of beef with the seasoning herbs, salt and pepper. A good and tasty variation consist on using rocket instead of mint and basil.
This summer recipe has wonderful flavor and is really simple to make. Moreover, the genius of straccetti is that you can prepare this dish one or two days in advance: just keep the zucchini and the beef stripes in the refrigerator, into separate jars and compose the plate some minutes before serving.