{"id":32033,"date":"2020-06-25T09:26:35","date_gmt":"2020-06-25T08:26:35","guid":{"rendered":"https:\/\/www.leaandsandeman.co.uk\/blog\/?p=32033"},"modified":"2020-07-16T15:19:03","modified_gmt":"2020-07-16T14:19:03","slug":"chef-recipes-part-v-bocca-di-lupo","status":"publish","type":"post","link":"https:\/\/www.leaandsandeman.co.uk\/blog\/2020\/06\/chef-recipes-part-v-bocca-di-lupo\/","title":{"rendered":"Chef recipes: Tagliata &#8211; Jacob Kenedy,  Bocca di Lupo"},"content":{"rendered":"<p>Our final Chef\u2019s recipe is also our most simple, but no less delicious and comes from our friends at <a href=\"https:\/\/boccadilupo.com\/\">Bocca di Lupo<\/a>.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-32037 size-full aligncenter\" src=\"https:\/\/blog-2207a.kxcdn.com\/blog\/wp-content\/uploads\/2020\/06\/Bocca-di-Lupo-logo.jpg\" alt=\"Bocca di Lupo Logo\" width=\"1200\" height=\"702\" \/><span style=\"color: #800000;\"><strong>Click <a href=\"https:\/\/blog-2207a.kxcdn.com\/blog\/wp-content\/uploads\/2020\/07\/Bocca-Di-Lupo-Tagliata-.pdf\" target=\"&quot;_blank\" rel=\"noopener noreferrer\"><span style=\"color: #333399;\">here<\/span><\/a> for the recipe (.pdf)<\/strong><\/span><\/p>\n<p style=\"text-align: left;\"><em>&#8220;Tagliata just means \u2018sliced\u2019 \u2013 a steak which is sliced when grilled. Sometimes, they are served plain \u2013 other times, with porcini mushrooms, or asparagus, or butter and sage, or rocket &amp; tomato.<\/em><br \/>\n<em>At any rate, at Bocca di Lupo we buy whole sirloins of 28-day aged British rare breed beef, and cut them into whopping 800g steaks \u2018for 2\u2019, though they are big enough probably for 3 and serve with rocket salad on the side, everything garnished with rosemary oil, balsamic vinegar and parmesan shavings.&#8221;<\/em> Jacob Kenedy<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>The Wine pairing recommendations<\/strong><\/h3>\n<p><a href=\"https:\/\/www.leaandsandeman.co.uk\/wine\/2018-ADONE-Collemattoni-36913-00.html\">Adone Rosso, Collemattoni 2018<\/a><br \/>\n&#8220;A gluggable, juicy baby from one of our favourites in Montalcino, Tuscany. Sangiovese and Merlot combine to give sweet red fruit and depth with classic Sangiovese acidity and tannins. Great with a chunk of meat, but also really good with a simple pasta with tomato sauce.&#8221; Phill Morgan<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Our recommendations<\/strong><\/h3>\n<p>We would recommend one of our Languedoc favourites, the <a href=\"https:\/\/www.leaandsandeman.co.uk\/wine\/2018-BILBO-Saint-Saturnin-Domaine-de-La-Reserve-d-O-36166-00.html\">Bilbo 2018 from Domaine de la Reserve \u2018O up on the Plateau du Larzac<\/a>. This is a blend of Grenache, Cinsault and Syrah, aged in concrete tanks to maintain a purity and freshness. We feel that it\u2019s mix of plum and strawberry fruit, wild herbs and gentle pepperiness would prove a great match.<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>The Chef&#8217;s Mixed case<\/strong><\/h3>\n<p>A <a href=\"https:\/\/www.leaandsandeman.co.uk\/wine\/THE-CHEF-S-MIXED-CASE-43591-00.html\">curated selection of wine<\/a> to pair with all the delicious recipes we have shared on our <a href=\"https:\/\/www.leaandsandeman.co.uk\/blog\/tag\/chef-recipes\/\">blogs<\/a> from some of our favourites chefs.<\/p>\n<p><a href=\"https:\/\/www.leaandsandeman.co.uk\/wine\/THE-CHEF-S-MIXED-CASE-43591-00.html\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-32122 aligncenter\" src=\"https:\/\/blog-2207a.kxcdn.com\/blog\/wp-content\/uploads\/2020\/06\/Chef-mixed-case.jpg\" alt=\"The Chef's mixed case\" width=\"459\" height=\"306\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Our final Chef\u2019s recipe is also our most simple, but no less delicious and comes from our friends at Bocca di Lupo. Click here for the recipe (.pdf) &#8220;Tagliata just means \u2018sliced\u2019 \u2013 a steak which is sliced when grilled. Sometimes, they are served plain \u2013 other times, with porcini mushrooms, or asparagus, or butter [&hellip;]<\/p>\n","protected":false},"author":29,"featured_media":32039,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1344,1336,1205,377],"class_list":["post-32033","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ls-post","tag-chef-recipes","tag-food-and-wine-pairing","tag-restaurant","tag-wine-dinner"],"contentshake_article_id":"","yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chef recipes: Tagliata - Jacob Kenedy, Bocca di Lupo<\/title>\n<meta name=\"description\" content=\"Our final Chef\u2019s recipe is also our most simple, but no less delicious and comes from our friends at Bocca di Lupo. 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