Crostini Alla Fiorentina Recipes

BISTECCA ALL FIORENTINA

Steps:

• Let the steak rest outside the refrigerator for 30 minutes before cooking. Use a hot, clean, oiled grill. If pan roasting, preheat the oven to 450 degrees F.
• Liberally season the steak with the salt and pepper, coat with olive oil and press the seasoning into the meat. Grill the steaks for about 5 to 6 minutes on each side for medium rare. The fillet will cook a little faster than the strip loin. Move the steaks every 2 minutes or so for even cooking and a crispy exterior.
• For pan roasting, heat a cast iron skillet with a little olive oil until smoking hot. Turn on the fan, open the window and stand back to avoid getting splattered! Using tongs, place the steaks in the center of the pan. Cook until the first side is seared brown, about 4 minutes. Turn the steaks and place the pan in the oven until the steaks are done, about 6 minutes for medium rare. Remove the steaks to a carving board and let rest for at least 5 minutes before carving.
• Cut the steaks away from the bone and carve into 1/2-inch slices. Arrange the meat on warmed plates and drizzle a little bit of balsamic vinegar over the slices. Serve with some extra gray sea salt on the side.

CROSTINI ALLA ROMANA

Steps:

• Preheat the oven to 375 degrees F.
• Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
• Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.
• Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.

CROSTINI ALLA FIORENTINA

Steps:

• Heat the oil in a skillet over low heat. Add the onion, celery, carrot and garlic; cook and stir for about 5 minutes until onions are soft.
• Pat the chicken and lamb liver dry, and add to the skillet. Fry over low heat until all sides are browned. Pour the red wine over the liver, and let it vaporize for a minute. Stir in the tomato puree, half of the parsley, anchovies, chicken stock, salt and pepper. Cover, and simmer for about 20 minutes.
• Use a hand-held blender to puree the liver mixture. If you don't have one, transfer to a food processor, and process until smooth. Return to the skillet, and stir in the butter, capers and remaining parsley.

TRIPE RECIPE FLORENTINE WAY (TRIPPA FIORENTINA) - ALL YOU NEED TO KNOW!

Steps:

• I strongly suggest buying processed tripe: the color has to be white but not too bright, and the meat does not present any trace of dirt.
• Even if processed, commonly the tripe needs to be blanched: so, reduce the meat into strips big as a finger, then poach them 15 minutes into a solution composed by 4 quarts of water and 1 cup of vinegar.
• Discard the foam frequently with a slotted spoon. After that, raise and rinse the tripe. If you prefer a more delicate taste, change the solution of water and vinegar, and repeat this step.
• Peel and mince the onion along with celery, and carrots.
• Now, sauté the vegetables in a thick-bottomed heavy pot along with 4 tbsp of extra-virgin olive oil, and 2 bay leaves, and the peeled and crushed garlic.
• Stir frequently and cook until the onion is soft and translucent. Finally, add the tomato paste and stir-fry a few minutes.
• Now, you have two options: fresh tomatoes sauce or canned tomatoes puree.
• In case you have some delicious ripe tomatoes, the first choice is preferable: click here to read the recipe of my sauce.
• In any case, follow these steps:
• When the sauteed vegetables are ready, add the tripe strips and 4 tbsp of olive oil, and stir-fry a few minutes.
• Then, raise the flame and baste with the wine, stirring frequently.
• After 5 minutes, add the tomatoes puree (or fresh tomatoes sauce), and the basil leaves coarsely break into pieces.
• Finally, cover with the lid, set the flame in order to let the sauce gently bubbling and cook at least 1 hour up to 2 hours and 30 minutes, depending on how much tender you desire the tripe.
• If the sauce is going to be too thick, add some meat stock or hot water. 5 minutes before serving, add the grated Parmigiano-Reggiano.
• Florentine tripe is delicious just cooked, but even better the day, reheated!

CROSTINI ALLA FIORENTINA

Steps:

• Heat the oil in a skillet over low heat. Add the onion, celery, carrot and garlic; cook and stir for about 5 minutes until onions are soft.
• Pat the chicken and lamb liver dry, and add to the skillet. Fry over low heat until all sides are browned. Pour the red wine over the liver, and let it vaporize for a minute. Stir in the tomato puree, half of the parsley, anchovies, chicken stock, salt and pepper. Cover, and simmer for about 20 minutes.
• Use a hand-held blender to puree the liver mixture. If you don't have one, transfer to a food processor, and process until smooth. Return to the skillet, and stir in the butter, capers and remaining parsley.