Friday, April 22, 2011

Oh, Fiorentina!

Italy was calling us. For our first grilling of the season Dan made us an amazing bistecca alla Fiorentina. First he got the hardwood charcoals screaming hot, seared the thick Porterhouse steak directly on the coals for about 3 minutes on each side to lock in those juices, then he cooked it a bit longer on the grate. The seasoning for this Florentine classic is nothing more than good olive oil (Italian, of course) basted with a rosemary sprig, salt and pepper all added during grilling, and a big post-grilling squeeze of lemon juice to bring out those lovely high notes. With the beef we also had roasted potatoes with sage, rosemary, parsley, and olive oil.  (David Rocco recipe). With this spectacular Italian beef dinner we drank a really fabulous 2005 Brunello di Montalcino from Fattoria dei Barbi. The entire experience was insanely delicious.

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