Proceedings

Add a drizzle of oil in a nonstick skillet, once hot lay the Eat Pink rosemary tagliata and cook for 10 minutes over medium heat, taking care to turn it several times. About halfway through cooking, in the same pan, melt a knob of butter and add half of the chopped parsley, the garlic clove and the mushrooms previously cleaned of soil. Season with salt and pepper. Sauté until the color browns. At this point, raise the flame and deglaze with the white wine. Remove from the heat and let the rosemary tagliata rest 2 minutes. Sprinkle the mushrooms with the remaining parsley. Scallop the meat and serve, sprinkling it with the sauce formed during cooking.