Carne al piatto ("plated meat") is a northern/central Italian recipe for meat cooking. Italy (Italia officially the Italian Republic, (Repubblica Italiana is located on the Italian Peninsula in Southern Europe, and on the two largest
Preparation
Thin slices of beef are placed on a plate, along with a generous amount of olive oil, and seasoned with salt and lemon juice (optional seasonings are rosemary, sage, bay leaves). Olive oil is a fruit oil obtained from the olive ( Olea europaea; family Oleaceae along with Lilacs Jasmine and ash trees Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants The lemon ( Citrus × limon) is a hybrid in cultivated wild plants Rosemary ( la Rosmarinus officinalis) is a woody perennial Herb with fragrant evergreen needle-like leaves. Bay leaf (plural bay leaves) Greek Daphni, Romanian Foi de Dafin; is the aromatic leaf of several Species of the Laurel family ( Lauraceae The plate is then placed atop a pot containing some water, covered by another plate, thus creating a mini-oven. Cooking takes a few minutes, depending on the thickness of the meat slices. The indirect heat of the boiling water cooks the meat without frying, therefore the dish is naturally tasty, very light, and easily digestible. Usual sides are boiled vegetables (potatoes, asparagus, spinach, etc. The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae Asparagus officinalis is a flowering plant species in the genus Asparagus from which the Vegetable known as asparagus is obtained Spinach ( Spinacia oleracea) is a Flowering plant in the family of Amaranthaceae. ) or garden salads tossed with lemon, olive oil, and salt. The lemon ( Citrus × limon) is a hybrid in cultivated wild plants