Ingredients
500g beef, sliced
100g rucola
12 cherry tomatoes
1 garlic clove
Salt and pepper
Extra virgin olive oil
250g smoked scamorza cheese

Method

Chop the garlic clove, wash and dry the rucola and slice the tomatoes in half.

In a bowl, place the beef slices with the chopped tomatoes, half the amount of rucola (50g), 125g of the chopped scamorza cheese, garlic, a drizzle of extra virgin olive oil, salt and pepper and mix well.

Refrigerate and allow the mixture to marinate for an hour.

When ready to cook, heat a large frying pan and add the beef together with its seasoning. Turn the heat on low-medium while separating the beef strips from the scamorza cheese.

Once the beef is almost cooked, add the remainder of the scamorza cheese and rucola. Cook to taste and serve. This recipe can be also customised by, for example, adding chilli to the mixture.

This dish is served at Pegasus Restaurant.

Saul Halevi is an Executive chef, Hotel Phoenicia, Floriana.

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