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

Spaghettini alle cozze, pomodorini e vino biancoSpaghettini with Mussels, Cherry Tomatoes & White Wine

I love recipes that require just a few good-quality ingredients and are simple to make yet really have the ‘wow factor’, such as this pasta dish with mussels. You don’t have to use the bottarga - the dish stands alone without it - but a Sardinian cook would almost certainly grate it over the top of the finished dish.

4

Serves

10

Ingredients

Seafood

Main Ingredient
View Recipe

Fillet of Cod with Spicy Red Pesto

If you need to make dinner in under four minutes, this is the recipe for you. It is so easy, you really won’t believe it. Once you have blended the ingredients together, that’s pretty much job done – it smells amazing too. You coat the fish and there you have it – ready to be cooked. You can cook it there and then or even prepare in the morning and cook.

4

Serves

8

Ingredients
View Recipe

Torta Al CaffeCoffee and Ricotta Tart

Every Italian loves coffee but I have decided to dedicate this recipe to my good friend Peter Andre. I have never met another man that loves coffee more than I do, so this delicious coffee and ricotta tart is especially for those of you who are like us. The creamy ricotta cheese paired with the strong coffee is amazing.

10

Serves

14

Ingredients
View Recipe

Bellini in GelatinaFresh Blackberry and Prosecco Jelly

This has to be the most stylish and yet easy dessert that you will ever make. Not only can you use this dish as a dessert, but you can also serve it as a great aperitif. You can substitute the Prosecco for a good Champagne and if you don’t want to use blackberries, you can use fresh strawberries. If you want to make fresh strawberry purée, just blitz 50g of fresh strawberries with 1 tablespoon of...

6

Serves

6

Ingredients

Blackberries

Main Ingredient
View Recipe

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

Quattro StagioniFour Seasons Pizza Topped with Ham, Artichokes, Mushrooms and Olives

Globe artichokes are used a lot in Europe, and especially in Italy, but don’t seem to be very popular here in England. However, artichoke hearts are essential on this pizza as they work beautifully with the ham, mushrooms and olives. I have tried making this recipe with rocket leaves instead of the mushrooms and it’s just as good. A classic Italian four seasons pizza that just reminds me of home. Makes...

13

Ingredients

Vegetables

Main Ingredient
View Recipe