Ingredients:
- One beef steak (1 kilo or more)
- Salt
The true steak (with bone which is like a T with sirloin and fillet I a side) comes from tender beef preferably chianina breed.
Prepare in time the barbecue so that you can have a good ember with no fire, Place the grill over the ember (about 10 cm.)
Prepare in time the barbecue so that you can have a good ember with no fire, Place the grill over the ember (about 10 cm.)
When the grill is red-hot place the steak ( at room temperature, not washed and take it with your hands- no fork!)Grill the steak 10 minutes o’ clock without touching it.
Turn it with a spatula (not with a fork)
Grill fore 5 more minutes, salt the grilled part.
Eat in the next minute, a cold Bistecca is damaged!
You can add some pepper, but NOT NOT NOT NOT lemon.
Tagliata = Big steak cut in slices
This is like a grilled steak, it is bigger and, when ready it is cut in vertical slices, without separating
Turn it with a spatula (not with a fork)
Grill fore 5 more minutes, salt the grilled part.
Eat in the next minute, a cold Bistecca is damaged!
You can add some pepper, but NOT NOT NOT NOT lemon.
Tagliata = Big steak cut in slices
This is like a grilled steak, it is bigger and, when ready it is cut in vertical slices, without separating
them, on these slices you can put:
-rucola salad dressed with salt and olive oil and parmesan cheese
-olive oil with aromatic herbs
-fresh artichokes cut slices dressed with olive oil, salt and 1 spoon of juice of lemon
2 comments:
Ciao Aurelio, passo per caso dalle tue parti e rimango letteralmente folgorata dalla fiorentina (per un leone di segno e di denti come me, non poteva essere altrimenti!)
Vedo che il tuo blog é nuovo nuovo, per cui ti dó il benvenuto nel bloggomondo ed un arrivederci a presto!!
curiositá: perché in inglese?
:-), Mik
Ciao Mimmi,
Grazie per il benvenuto..
Come mai in Iglese?.. organizzo negli USA dei corsi di cucina e voglio tenere informati i miei clienti della magnifica e vera realta' gastronomica toscana.
Saluti
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