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

Pizza FiorentinaPizza with Mozzarella, Spinach, Egg & Parmesan

The Fiorentina is a firm favourite in the D’Acampo house, and always creates arguments over who gets the last piece. (My eldest son Luciano normally wins.) It’s the healthiest pizza you can find, and this true classic from Florence is a great way of getting the whole family eating their greens.

9

Ingredients
View Recipe

Bucatini with eggs, pancetta and Pecorino RomanoBucatini alla Carbonara

This has to be one of my favourite recipes ever, especially with this shape of pasta. Bucatini is like a thick spaghetti with a hole in the middle that runs from one end to the other. This allows the sauce to really coat the pasta inside and out beautifully. If you are a fan of a simple spaghetti dish, I recommend you try this traditional Roman recipe. You can substitute the pancetta with streaky bacon...

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe

Gnocchi al Forno con Cannellini, Spinaci e PomodoriBaked Gnocchi with Cannellini Beans, Spinach and Tomatoes

I love making fresh gnocchi with my kids, but sometimes I simply don’t have the time so I buy them instead. When buying gnocchi, look for a good-quality brand that contains at least 70 per cent potato. Baking shop-bought gnocchi can really jazz them up. Here I’ve combined them with spinach, cherry tomatoes, cannellini beans and cheese for a hearty dish. Serve with a crisp salad on the side.

4

Serves

10

Ingredients

Vegetables

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

Tagliatelle Alla Bolognese Di Mio NonnoTagliatelle With Bolognese

This is the real thing. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never with spaghetti.

6

Serves

13

Ingredients

Beef

Main Ingredient
View Recipe

Carpaccio di Zucchine con Borlotti, Peperoni e CapperiCourgette Carpaccio With Borlotti Beans, Peppers & Capers

This is a great vegetarian alternative to raw meat or fish carpaccio. The marinating of the thinly sliced courgettes makes them so soft they don’t need any cooking. If using small, young courgettes you can use the whole vegetable, but for larger courgettes I suggest you use the flesh only, as the seeds can be spongy when eaten raw. Just halve the courgettes lengthways, run a teaspoon down the centre...

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe