Beef tagliata with sautéed eggplant and basil sauce is uan recipe by chef Matteo Giudici proposed in combination with Brunello di Montalcino 2019 Paradiso di Cacuci.
Ingredients for 4 people for beef tagliata with sautéed eggplant and basil sauce:
4 beef entrecôtes of about 300 g each, Alea Red Hawaiian salt to taste, freshly ground black pepper, 2 large black eggplants, 1 garlic clove, 1 sprig of savory, olive oil to taste.
For the basil sauce:
50 gr basil leaves, 2 tablespoons evo oil, 1 gr xanthan (optional)
Procedure:
Blanch basil in boiling salted water and chill it in water and ice. Blend it with an ice cube, 2 tablespoons of flush evo oil, the xanthan and a pinch of salt. Filter.
Wash the eggplants and cut them into rather large pieces with all the skin on. Leave them about half an hour in water and coarse salt, then drain and dry them. Saute them in a pan with evo oil, a clove of garlic, the sprig of savory, and salt.
Brown the meat on the hot griddle and, having reached the desired doneness, let it rest in suspension for four minutes.
Cut the 4 entrecôtes into thick slices and serve on hot plates, arranging the eggplant on top. Sprinkle with Hawaiian Red Alea salt, a turn of pepper, and garnish with basil sauce.
Wine pairing:
(Edited by Stefania Vinciguerra)
Brunello di Montalcino 2019 Paradiso di Cacuci
Ruby color with garnet highlights. On the nose beautiful fruity notes of cherry, light spices, nuances of medicinal herbs. Savory and agile mouthfeel, with good dynamics, on a medium structure with integrated tannins and a saline finish.
Production area: vineyards northwest of Montalcino, at an altitude of 370 meters, on soils rich in skeleton with the presence of clay and sand. Temperate-type climate, with not very cold winters, hot and dry summers, rainy springs and windy autumns.
Grape varieties: 100% Sangiovese from estate vineyards with an average of 3600 plants/ha. The yield was 40hl/ha.
2019 vintage: Cool spring with good rainfall, while summer heat was balanced, not excessive, with no precipitation at harvest.
Harvest: Manual harvest in the first week of October.
Production processes: Fermentation in temperature-controlled stainless steel tanks, with delestage
and prolonged macerations. Matured a minimum of 2 years in Slavonian oak barrels and 6 months in bottle before release to the market.
Corks:High quality cork, individually tested to prevent any form of defect, with a full money back guarantee for the value of the bottle.
Serving temperature: 16-18°C.