Recipe: Learn To Make “The Chew” Chef Mario Batali’s Secret Ribeye Tagliata with Escarole

Looking for a great dish to make your sweetheart this weekend or perhaps on Valentine’s Day? How about chef Mario Batali’s Ribeye Tagliata with Escarole? He made this wonderful dish on the Thursday, January 15th episode of “The Chew” and it sounds amazing!

 

 

Chefs Mario Batali and Michael Symon show you how to make chef Mario's top secret Ribeye Tagliata with Escarole recipe on the Thursday, January 15th episode of "The Chew"!

Chefs Mario Batali and Michael Symon show you how to make chef Mario’s top secret Ribeye Tagliata with Escarole recipe on the Thursday, January 15th episode of “The Chew”!

 

 

If you’d like to learn how to make chef Mario Batali’s Ribeye Tagliata with Escarole, please watch the videos below and follow the link to the recipe!

 

Ribeye Tagliata with Escarole Ingredients

  • 2 pound 2-inch thick boneless ribeye
  • Dried porcini mushrooms
  • Light brown sugar
  • Kosher salt
  • Freshly ground black pepper
  • Red pepper flakes
  • Garlic cloves
  • Balsamic vinegar

 

Escarole Salad

  • Escarole
  • Mint leaves
  • Extra-virgin olive oil
  • Lemon juice
  • Honey
  • Parmigiano-Reggiano
  • Salt
  • Freshly ground black pepper

 

Ribeye Tagliata with Escarole materials

 

 

Video: Chef Mario Batali shares his top secret Ribeye Tagliata with Escarole recipe on “The Chew”, and gives you the scoop on how to prepare this delicious dish.

 

Video: Chefs Mario Batali and Michael Symon give us a recipe recap and give us the scoop on how cut it properly and serve it for our guest(s).

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