Carne salada in padella

Carne salada is a typical dish from Trentino, but I can explain how to prepare it in a pan for a practical and fast touch. Here’s the recipe.

Ingredients

• 400 g of carne salada (beef rump tip is often used)
• Extra virgin olive oil
• 1 clove of garlic
• Black pepper (to taste)
• Rosemary or sage (to taste)

Preparation

1. Remove the carne salada from the refrigerator at least 30 minutes before cooking it to bring it to room temperature.
2. Heat a pan, preferably cast iron, and add a drizzle of extra virgin olive oil.
3. Add the unpeeled clove of garlic (known as garlic ‘in camicia’) to flavor the oil and, if you wish, some aromatic herbs such as rosemary or sage.
4. When the oil is hot, remove the garlic and lay the carne salada in the pan.
5. Cook the meat for about 2-3 minutes per side if you prefer it rare, or until it reaches the desired level of doneness.
6. Near the end of cooking, if you like, you can sprinkle with a pinch of ground black pepper.
7. Once cooked, remove it from the pan and let it rest for a couple of minutes before slicing.

This meat is great as a main course, perhaps accompanied by fasoi (beans) stewed as is customary in the region of origin. A perfect pairing would be with a glass of Teroldego Rotaliano, a type of red wine from Trentino that with its character manages to marry beautifully with the robustness of the dish.

Curiosity

Carne salada is a gastronomic specialty originating from the Valle dei Laghi and the Upper Garda area. Traditionally, it is prepared through a process of salting and flavoring with coarse salt, garlic, rosemary, and other aromatic herbs, and then left to age. It is consumed both raw, perhaps dressed with oil, lemon, and pepper, and cooked, typically grilled or indeed in a pan.