There's only one steak Italian's are famous for – bistecca alla fiorentina! This is one of the most popular dishes at my summer supper clubs. Bistecca Fiorentina is normally served rare or medium-rare.
The steak should always be cooked from room. Bistecca alla Fiorentina is a tasty Tuscan cut of beef. To perfectly create it at home, click to discover the secret recipe for the best fiorentina steak.
Materiali che devono essere preparati Bistecca fiorentina
- 1 of kg400 di bistecca chianina.
Brushing meat with rosemary imparts an herbal fragrance to this Italian steak, which is traditionally served with. In fact, the provenance of a bistecca fiorentina determines how genuine it is. The real bistecca fiorentina comes from an ancient Tuscan breed, one of the world's largest, the Chianina cow. In Italy, a true bistecca alla fiorentina is made with Chianina beef, raised in the Chiana Valley.
Come fare Bistecca fiorentina
- Togliere la bistecca dal frigo almeno un paio d'ore prima di metterla sul fuoco. Metterla sulla griglia caldissima e cuocerla 5 minuti per lato in piedi….
- … e poi cinque minuti a lato. Sui lato aggiungere sale grosso e pepe..
Chianina beef is apparently now being raised in the US, although I have yet to find it in any market. "Bistecca alla Fiorentina is considered the epitome of Tuscan steaks. It is usually made with the revered Chianina breed of cattle. Weighing in at over one kilogram. Tuscany's signature dish is the Bistecca alla Fiorentina, a thick, succulent porterhouse cut. Its presentation is dependent on thickness.