Column | Little Cuisine of Lake Como
BEEF TAGLIATA WITH AUBERGINES AND PORCINO MUSHROOMS
500 gr beef
100 gr porcino mushrooms
200 gr aubergines
Minced parsley to taste
Extra vergin olive oil to taste
White wine to taste
Salt and pepper to taste
Hot to cook:
marinate the beef and cook it on the grill or in the pan. In another pan cook the cubed aubergines and the porcino mushrooms; then simmer with white wine until reduced.
Slice the beef thinly; then arrange it on a plate and garnish it with the aubergines and the porcino mushrooms.
Here the link with all the recipes of our Little Cuisine of Lake Como