Proceedings

Heat a drizzle of evo oil in a nonstick skillet. Add the Eat Pink tagliata and cook over medium heat for 10 min, turning it on both sides. In the same skillet, while the tagliata is cooking, brown the endive previously cut into wedges. In the meantime, blend the basil, chili pepper, with salt and pepper, in the evo oil until smooth. As soon as the endive is plated, remove it from the heat and sprinkle with the flavored oil. Once cooked “escalope” the cut and season with a drizzle of oil.

Plate and enjoy.