Insalata calda di manza con carciofi, peperoncino e noci
Warm Beef Salad With Artichokes, Chilli & Walnuts

About This Recipe

Are you looking for a delicious beef recipe with a difference? If you are, you’ve found it! Here’s my warm beef salad with artichokes, chilli & walnuts for you to enjoy.

Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts – which really complement the juicy sides of warm beef fillet – plus fresh chilli to provide a little extra kick. Serve with Sardinian flatbread (which you can find on page 108 on Gino’s Islands in the Sun!

 

TwitterFacebook

4

Serves

8

Ingredients

Beef

Main Ingredient

Salads, Meat Dishes

Type

Ingredients

  • 400g Fillet Of Beef (Room Temperature)
  • 8 Tablespoons Extra Virgin Olive Oil
  • 280g Chargrilled Artichoke Hearts In Oil, Drained & Quartered
  • 1 Fresh Medium-Hot Red Chilli, Deseeded & Finely Chopped
  • 4 Tablespoons Balsamic Glaze
  • 100g Crispy Mixed Salad Leaves
  • 80g Walnut Halves, Roughly Chopped
  • To Taste Salt

Weight Converter

Found in This Book

Feast your eyes on the finest warm beef salad with artichokes, chilli & walnuts! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Preheat a large frying pan over a medium heat. Rub the beef all over with half the oil and season with salt.
  2. When the pan is very hot, lay the beef in the pan and brown on all sides including the ends. Remove the beef from the pan and leave to rest on a board. Cover with foil to keep warm.
  3. Add the artichokes and chilli to the pan. Combine 60ml hot water and half the balsamic glaze and pour the mixture over the artichokes. Stir, bring to a simmer and set aside.
  4. Carve the beef into slices about 5mm thick and arrange on a large serving platter. Spoon over the warm artichokes, chilli and liquid and arrange the salad leaves and walnuts on top. Drizzle over the remaining oil and balsamic glaze and sprinkle with a little salt.

Once you’re done, simply sit back and enjoy your warm beef salad with artichokes, chilli & walnuts and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Courgette & Saffron Risotto

View Recipe

Next Recipe

Pan-Fried Sea Bass With Cannellini Mash & Basil Sauce

View Recipe

Discuss This Recipe

More RecipesGet Inspired

TEGLIA DI PIZZA PICCANTE CON ACCIUGHE, ZUCCHINE, E AGLIOPizza Tray with Anchovies, Courgettes, Garlic & Chilli

Anchovies are found in large numbers in the Mediterranean, particularly in southern Italy, where they are a staple food and are eaten fresh or preserved in olive oil or salt. They’re high in antioxidants, and some research suggests they may be linked to longevity. If you prefer, replace the anchovies with black olives.

2

Serves

12

Ingredients

Vegetables

Main Ingredient
View Recipe

Paccheri ai quattro formaggiPaccheri with Four Cheeses

Originating from Campania and Calabria, paccheri is a popular pasta shape in the region of Marche. When filming there I made this dish using a selection of delicious cheeses. This is a tasty and filling meal that’s really easy to make – it’s my version of a posh macaroni cheese! If you can’t find paccheri you can use large rigatoni for this recipe. If scamorza is unavailable, use a mixture...

4

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Brasato di coniglio con liquore al mirto e vino rossoRabbit Braised in Mirto Liqueur and Red Wine

Rabbit has a lovely mild, gamey flavour and firm, meaty texture; if you haven’t tried it, I urge you to do so. Ask your butcher to prepare it for you. If you really don’t fancy rabbit, chicken pieces make a good substitute. Mirto liqueur is often available in Italian delicatessens or online, but if you can’t find it use port or sloe gin instead.

4

Serves

14

Ingredients

Rabbit

Main Ingredient
View Recipe

Bucatini al pesto sicilianoBucatini with Sicilian Pesto

Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.

4

Serves

13

Ingredients
View Recipe

Sardine alla griglia con salsa di capperi e prezzemoloChargrilled Sardines With Caper & Parsley Vinaigrette

It is widely believed that sardines were named after Sardinia, where they were among the first fish to be packed in oil. Today they are still relatively abundant in the island’s coastal waters and form a major part of the islanders’ diet. Pilchards are the same species but just older and larger; they can be used for this recipe too, although I prefer the flavour of young sardines. As well as...

4

Serves

8

Ingredients
View Recipe

Tiramisu con ciliegeCherry Tiramisu

If I asked you to name one Italian dessert , I guarantee the vast majority would say tiramisu. However, not everybody likes the coffee that the biscuits are traditionally soaked in, so my version – inspired by a trip to the cherry orchards of Castello, where Ciro and his family grow wonderful fruit – uses liqueur instead. If making this for children, just leave out the booze and cook the cherries...

4

Serves

9

Ingredients

Cherries

Main Ingredient
View Recipe