Tuesday, August 25, 2009


i learned from the great chef paul bertolli that beef & arugula are made for each other. bertolli used to feature beef tagliata on his menu at oliveto all the time. it became hard to order anything else off their fantastic & innovative menu when he had the beef tagliata as one of the evening's choices. this version that i made for ann isn't as austere as bertolli's but she seemed to like my excess.

roasted bone-in ribeye beef w/buttermilk mashed potatoes & arugula salad w/roasted red peppers.

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