Straccetti (literally translated as little rags) is a typical Roman dish. Not only is it a household favorite, it uses a short list of ingredients and is very easy to prepare.

What you need:

  • Thin sliced beef
  • Arugula (baby arugula works best)
  • Shaved Roman Pecorino or Parmigiano
  • Salt
  • Extra Virgin Olive Oil




That’s really it. You will find many variations, with tomatoes, mushrooms, or pine nuts, but this is the traditional Roman recipe. Measurements are useless, it’s about balancing the ratio of meat to arugula. If you go by weight, usually it’s about one third of the weight of arugula to the weight of the meat. If you go by visual, I like to have equal amounts of meat to greens. It just needs to balance, both ingredients are main ingredients, nothing should be a garnish or a side dish.

The most difficult part of the dish is finding a way to get the meat sliced thin. In Rome, it is such a common dish that you can find it ready to go in a package with cellophane at any supermarket. In Salt Lake City, I go to Whole Foods. They can slice is as thin as lunch meat and,  in my opinion, the thinner the better. The cut of meat also dictates how thin you will be able to slice it. Any good butcher will guide you through this,  I prefer London Broil. If you do not have a butcher to do the deed, it helps to put the meat in the freezer for about 30 minutes to make your knife cuts more accurate.

Heat up a fry pan over medium high heat and add olive oil. Add the meat in flat layers. Because it is so thin, it will take no more than a minute on each side, a little more if you like your meat closer to well. Be sure not to crowd the pan, or you will boil your meat. Toss the arugula with the shaved pecorino, a little salt and a drizzle olive oil. When you are finished with the beef slices, place them on top of the bed of arugula.

Buon Appetito!

One Response to Straccetti

  1. Pingback: New Recipe Announcement- Straccetti | Earth Pigs Travel and Culinary Blog

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