Matt is the grill master at our house so he brings you this delicious recipe that is a spring to fall favorite at our house. It’s on local menus year-round though.
We enjoyed it on a warm summer evening with a Reból sparkling rosé made by Matteo at VerSer.
Matt is the grill master at our house so he brings you this delicious recipe that is a spring to fall favorite at our house. It's on local menus year-round though.
We enjoyed it on a warm summer evening with a Reból sparkling rosé made by Matteo at VerSer.
If using a wood fired or charcoal grill, start it now. A nice hot grate makes a beautiful sear pattern on your chicken breast meat. While the grill heats up, start getting everything else prepped. If you are using a grill pan or gas grill you can wait a bit. But you want a good sear and because the chicken is cut thin, it will cook quickly so a little hotter is better.
Preparing the Chicken
2
Tagliata means cut in Italian. When you see it on the menu it means you are going to be eating good!
Ask your butcher to slice the breast scallopini style, but a little thicker. You want three or four slices per breast half depending on size.
If you are slicing these yourself, slice lengthwise into thinner layers. Don't be concerned if the shapes are strange or there are some irregularities. You are going to cut it again after it is cooked (tagliata).
Season with salt, pepper and for our house we add thyme and oregano. Because it is going on the grill I like to add a little olive oil spray. I would not rub the chicken with oil. If you don't have a way to lightly coat, omit it. Set the chicken aside and work on the rest of the ingredients.
Cherry Tomatoes
3
I prefer Datterini for their brightness and acidity. But any small beautiful tomato will work. Depending on your preference, halve or quarter. Or if you prefer, cut them smaller. After all, you are going to eat it, you should have it how you like it.
Parmesan - Parmigiano Reggiano
4
Here in Italy recipes often have QB for the amount. QB is quanto basta. Literally, "quantity enough" but in this instance it is how much cheese do you want to add. It is one of the last things that goes on this dish. Shave the cheese off your wedge and quit when you have the right amount for you.
Balsamic Reduction
5
A balsamic reduction adds the sugar needed to tie this salad together. It is still a nice salad without it, but spend a few minutes reducing some nice balsamic vinegar over medium heat. When it begins to thicken watch it closely so you do not end up with balsamic brittle. When it coats a spoon, you are ready. Remove from the heat.
Or check your market for balsamic glaze. Basically the same thing, with a lot less work and no balsamic brittle.
Arugula - Rocket - etcetera etcetera
6
Baby arugula or fully grown adult arugula is usually available pre-washed in a bag in the refrigerated section of the market. Our neighbor has a patch growing in his yard. It requires washing and drying, but if you get a chance, try it fresh. Once it is cleaned or you have open-end the bag, it is ready and so are you to begin.
Time to cook!
7
Take the prepared chicken to the grill and get started. As we discussed before you are looking for sear and since this is chicken, you want it cooked through. These slices will cook rather quickly. On my wood fired grill it seems to be around 4 minutes for the sear side and only a couple more to ensure doneness. Your results will vary.
Take the chicken off the grill, rest for a few minutes and cut into bite size pieces. This is the tagliata. Divide the chicken into "portions"
Assembly
8
On a large plate, place a thin layer of arugula. Drizzle with a tiny bit of olive oil. Place half of one portion of chicken on the arugula. Add more arugula than the first layer to your second layer. Drizzle with oil, add remaining chicken. Cover the chicken with another layer of arugula and drizzle with oil. You have now put oil on this salad three times... Be careful not to over do it. Over this layer, a tiny bit of salt and pepper.
Add the tomato, shave the parmesan, drizzle balsamic and if you happen to have some pistachios, you could add a few bits to the top.
Buon appetito! The recipe is simple and fast to make if you are not reading the instructions. I know it should not take a tome to make a salad, but this recipe has a few quirks that require explanation. And I just don't think "cut chicken/cook chicken/cut chicken/build salad/eat" does it justice...
If using a wood fired or charcoal grill, start it now. A nice hot grate makes a beautiful sear pattern on your chicken breast meat. While the grill heats up, start getting everything else prepped. If you are using a grill pan or gas grill you can wait a bit. But you want a good sear and because the chicken is cut thin, it will cook quickly so a little hotter is better.
Preparing the Chicken
2
Tagliata means cut in Italian. When you see it on the menu it means you are going to be eating good!
Ask your butcher to slice the breast scallopini style, but a little thicker. You want three or four slices per breast half depending on size.
If you are slicing these yourself, slice lengthwise into thinner layers. Don't be concerned if the shapes are strange or there are some irregularities. You are going to cut it again after it is cooked (tagliata).
Season with salt, pepper and for our house we add thyme and oregano. Because it is going on the grill I like to add a little olive oil spray. I would not rub the chicken with oil. If you don't have a way to lightly coat, omit it. Set the chicken aside and work on the rest of the ingredients.
Cherry Tomatoes
3
I prefer Datterini for their brightness and acidity. But any small beautiful tomato will work. Depending on your preference, halve or quarter. Or if you prefer, cut them smaller. After all, you are going to eat it, you should have it how you like it.
Parmesan - Parmigiano Reggiano
4
Here in Italy recipes often have QB for the amount. QB is quanto basta. Literally, "quantity enough" but in this instance it is how much cheese do you want to add. It is one of the last things that goes on this dish. Shave the cheese off your wedge and quit when you have the right amount for you.
Balsamic Reduction
5
A balsamic reduction adds the sugar needed to tie this salad together. It is still a nice salad without it, but spend a few minutes reducing some nice balsamic vinegar over medium heat. When it begins to thicken watch it closely so you do not end up with balsamic brittle. When it coats a spoon, you are ready. Remove from the heat.
Or check your market for balsamic glaze. Basically the same thing, with a lot less work and no balsamic brittle.
Arugula - Rocket - etcetera etcetera
6
Baby arugula or fully grown adult arugula is usually available pre-washed in a bag in the refrigerated section of the market. Our neighbor has a patch growing in his yard. It requires washing and drying, but if you get a chance, try it fresh. Once it is cleaned or you have open-end the bag, it is ready and so are you to begin.
Time to cook!
7
Take the prepared chicken to the grill and get started. As we discussed before you are looking for sear and since this is chicken, you want it cooked through. These slices will cook rather quickly. On my wood fired grill it seems to be around 4 minutes for the sear side and only a couple more to ensure doneness. Your results will vary.
Take the chicken off the grill, rest for a few minutes and cut into bite size pieces. This is the tagliata. Divide the chicken into "portions"
Assembly
8
On a large plate, place a thin layer of arugula. Drizzle with a tiny bit of olive oil. Place half of one portion of chicken on the arugula. Add more arugula than the first layer to your second layer. Drizzle with oil, add remaining chicken. Cover the chicken with another layer of arugula and drizzle with oil. You have now put oil on this salad three times... Be careful not to over do it. Over this layer, a tiny bit of salt and pepper.
Add the tomato, shave the parmesan, drizzle balsamic and if you happen to have some pistachios, you could add a few bits to the top.
Buon appetito! The recipe is simple and fast to make if you are not reading the instructions. I know it should not take a tome to make a salad, but this recipe has a few quirks that require explanation. And I just don't think "cut chicken/cook chicken/cut chicken/build salad/eat" does it justice...
Delightful commentary! I love how you explain the what and why’s of cooking these ingredients! It looks delicious! I’ve never reduced my balsamic vinegar before but now I know how! I can’t wait to make this!
AuthorMatt Macken
Delightful commentary! I love how you explain the what and why’s of cooking these ingredients! It looks delicious! I’ve never reduced my balsamic vinegar before but now I know how! I can’t wait to make this!