RAGNO

With the passing of time, this cut of meat has almost been forgotten.

It was always considered a "simple" cut, not particularly good looking (though certainly not ugly!), with just the right amount of marbling to make it flavorful when cooked, while perhaps not as "majestic" as a filet.
After a while it just disappeared and most of us forgot about it. Only in butchers' families like my own, is it still eaten, and then probably as a way of using up leftovers from the shop.

Chop together garlic, lemon zest and rosemary, mix with a little olive oil and marinate the meat. After twenty minutes the "ragno" is ready for the pan. Brown slowly with olive oil and sprinkle with just a pinch of salt at the end.

This is a very flavorful cut, and unusual for red meat it should be pan sautÈed to well done. Its lovely fat dissolves slowly and needs time to release all its flavor.

Serve with green salad, vegetables, beans, or perhaps all on its own accompanied with the obligatory glass of red wine. "Ragno" plus water equalsÖrust!