Porri Arrostiti Recipe
Roseda Dry – Aged Beef, Tuna, Grilled Leek, Roasted Garlic Lemon, Caper, Dill Vinaigrette, Ricotta Salata
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Ingredients
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Protein & main components
Leeks & aromatics
Vinaigrette & finishing
Finishing oil & garnish
Method
Leeks & roasted garlic
- 1
Prepare leeks
Trim root ends and tough dark green tops from leeks, reserving about the white and light green portion. Slice lengthwise and rinse thoroughly under running water to remove grit. Pat dry with a towel and set aside.
- 2
Roast garlic
Preheat oven to 400°F (200°C). Place whole garlic cloves (unpeeled) on a small sheet of foil, drizzle with 1 teaspoon olive oil, season lightly with salt, wrap and roast for 20–25 minutes until very soft and golden. Allow to cool, then squeeze the softened garlic out of skins and mash into a paste. Reserve one tablespoon of roasted garlic paste for the vinaigrette; extra can be saved for another use.
- 3
Grill leeks
Heat a grill pan or outdoor grill to medium-high. Brush the leek halves lightly with 1 tablespoon olive oil and season with a pinch of salt and pepper. Place cut-side down and grill for 3–5 minutes until char marks appear and leeks soften; flip and grill the other side 2–3 minutes. Remove and let cool slightly. Slice each grilled leek into 1-inch segments or leave halved lengthwise depending on presentation. Keep warm or hold at room temperature.
Vinaigrette & assembly components
- 4
Make dill-caper vinaigrette
In a small bowl or jar combine mashed roasted garlic (1 tbsp), 2 tablespoons white wine vinegar, Dijon mustard (1 tsp), honey (1 tsp), rinsed capers (2 tsp), chopped dill (2 tbsp), lemon zest from 1 lemon and 1 tablespoon lemon juice. Slowly whisk in 1/4 cup extra-virgin olive oil until emulsified. Season with kosher salt (about 1 tsp) and freshly ground black pepper (1/2 tsp). Taste and adjust acidity or salt as needed. Reserve about 2 tablespoons of the vinaigrette for drizzling over the beef and tuna; the remainder will dress the leeks and plate.
- 5
Prepare proteins
If searing tuna: pat tuna dry, season lightly with salt and pepper and sear in a very hot skillet with 1 teaspoon oil for 30–45 seconds per side (for rare) or longer to desired doneness. Let rest 2 minutes and slice thinly. For Roseda dry-aged beef: if not already thinly sliced, briefly sear very hot 30–60 seconds per side to rare/medium-rare, rest 3–4 minutes and slice paper-thin against the grain. Arrange beef and tuna slices on a serving platter or individual plates.
Assembly & finishing
- 6
Dress and arrange
Toss the grilled leek segments gently with 2–3 tablespoons of the dill-caper vinaigrette so they are lightly coated. Arrange the dressed grilled leeks alongside and atop the sliced beef and tuna, distributing pieces evenly. Crumble or shave 1/2 cup ricotta salata over the proteins and leeks.
- 7
Final touches
Drizzle the reserved 2 tablespoons of vinaigrette over the meats and leeks, then finish with 1 tablespoon high-quality extra-virgin olive oil in a thin stream. Sprinkle an additional pinch of chopped dill if desired, add microgreens or frisée for brightness, and serve with lemon wedges on the side for added acidity. Serve immediately.