BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)
This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!
Provided by eat!
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 5
Steps:
- Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
- Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
- Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
- Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
- To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 1.5 g, Cholesterol 62.8 mg, Fat 29.6 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 9.8 g, Sodium 104.4 mg
FLORENTINE-STYLE PORTERHOUSE STEAKS
Steps:
- Pat steaks dry and rub each all over with 1 teaspoon salt.
- To cook steaks using a charcoal grill:
- Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour lit charcoal on 2 opposite sides of bottom of grill, leaving middle clear. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over coals for 3 to 4 seconds.
- Sear steaks on lightly oiled grill rack over coals, uncovered, until grill marks appear (rotating 90 degrees once on each side for crosshatch marks), about 5 minutes per side. Move steaks to area with no coals underneath and grill, covered, turning over occasionally, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 110°F in larger section of meat and about 125°F in smaller (fillet) section for medium-rare, 12 to 15 minutes.
- To cook steaks using a gas grill:
- Preheat all burners on high, covered, 10 minutes. Sear steaks on lightly oiled grill rack, covered, until grill marks appear (rotating 90 degrees once on each side for crosshatch marks), about 5 minutes per side. Turn off 1 burner (middle burner if there are 3) and put steaks above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill steaks, covered, turning occasionally, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 110°F in larger section of meat and about 125°F in smaller (fillet) section for medium-rare, 10 to 15 minutes.
- To serve steaks:
- Transfer steaks to a cutting board and let stand, uncovered, 10 minutes. (Internal temperature will rise to at least 135°F while steaks stand.) Cut each section of meat off bone, then slice each piece crosswise against the grain and arrange slices on a platter. Sprinkle lightly with salt and drizzle with oil.
FLORENTINE STYLE BACCALà
Florentine style Baccalà, or Baccalà alla Fiorentina: This is one of the basic recipes for baccalà and has an enormous number of variations. Some add a half a minced onion to the garlic, and still others fry the fish separately and drain it thoroughly, adding it to the sauce at the last minute. No matter how you make it, it's good. To serve 4:
Provided by Phil Franco
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- PREPARATION:.
- Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine.
- When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot. Serves four.
- Baccalà alla fiorentina is often served with plain boiled chick peas.
- If you add a shredded hot pepper to the tomato sauce, you will have baccalà alla Livornese.
Nutrition Facts : Calories 920, Fat 32.6, SaturatedFat 4.8, Cholesterol 344.7, Sodium 15945.1, Carbohydrate 5.1, Fiber 1.5, Sugar 3, Protein 143.6
FLORENTINE STYLE STEAK -- BISTECCA ALLA FIORENTINA
My DD and SIL had their honeymoon in Italy in December. For a gift to her father, she sent 2 wonderful porterhouse steaks and a fabulous menu complete with recipes so that we could share Italy with them.
Provided by PaulaG
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove the steaks from the refrigerator, rinse under water, pat dry with paper towels and allow to sit at room temperature 30 minutes before cooking.
- Put the fatback, garlic and rosemary into a food processor and blend until it is the consistency of toothpaste.
- Rub the fat mixture evenly over the meat and season with coarse salt and fresh ground pepper.
- Use a hot, clean, oiled grill and 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 frequently, approximately every 2 minutes or so, for even cooking and a crispy exterior.
- When the steaks are cooked, take them off the grill and allow to rest for 5 to 7 minutes. The resting allows the blood to circulate and distributes the juices evenly.
- Serve and enjoy!
Nutrition Facts : Calories 855.5, Fat 63.1, SaturatedFat 25.3, Cholesterol 217.7, Sodium 182.1, Carbohydrate 3.3, Fiber 0.4, Sugar 0.1, Protein 64.6
ASPARAGUS FLORENTINE
Make and share this Asparagus Florentine recipe from Food.com.
Provided by Pegger1
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Snap off tough ends of asparagus.
- Wash stalks well.
- Cook asparagus in boiling salted water until almost tender;drain.
- Wrap 1 slice of Prosciutto around a few stalks of asparagus and fasten with a toothpick.
- Butter the bottom of a baking dish and lay the bundles of asparagus in the dish.
- Sprinkle with Parmesan cheese.
- Bake at 375 for about 10 minutes.
Nutrition Facts : Calories 147.9, Fat 13.4, SaturatedFat 8.4, Cholesterol 36, Sodium 179.2, Carbohydrate 4, Fiber 2, Sugar 1.9, Protein 4.6
FLORENTINE-STYLE PORTERHOUSE STEAKS - NUWAVE/FLAVORWAVE OVENS
Make and share this Florentine-Style Porterhouse Steaks - Nuwave/Flavorwave Ovens recipe from Food.com.
Provided by Starfire aka Wendy
Categories Steak
Time 14m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Accompaniment: lemon wedges.
- Pat steaks dry and rub all over with 1 teaspoon salt.
- To cook steaks use 4" grill.
- On HI, bake for about 9 minutes per side (on HI) .
- To serve steaks:.
- Transfer steaks to a cutting board and let stand, uncovered, 10 minutes. (Internal temperature will rise to at least 135°F while steaks stand.)
- Cut each section of meat off bone, then slice each piece crosswise against the grain and arrange slices on a platter.
- Sprinkle lightly with salt and drizzle with oil.
- Makes 4 servings.
FLORENTINE STYLE PORTERHOUSE & ASPARAGUS (ATKINS)
Atkins website. This is bistecca fiorentina, one of Italy's most famous beef dishes. Like all simple dishes it benefits from choosing the best ingredients: Buy aged steak if you can (its flavor is deeper and it shrinks less in cooking) and use a good-quality, fruity, olive oil; coarse sea salt is an integral part of this dish, but if you don't have it, use kosher salt or about half as much regular table salt.
Provided by Michelle Rogers
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Porterhouse:.
- 1. Rub steak with 1 teaspoon of the oil, then rub steak all over with cut sides of garlic; discard garlic. Rub steak again with 1 rosemary sprig and 1 thyme sprig; discard herbs. Season steak on both sides with salt and pepper; set aside.
- 2. Prepare a high-heat grill or set a grill pan or large cast-iron skillet over high heat. When very hot, add steak and grill or sear until done to taste, 4 to 5 minutes per side for medium-rare.
- 3. Transfer steak to a cutting board and let stand 5 minutes. With a sharp knife, cut around bone so that you have 2 pieces of meat. Trim off any fat. Thinly slice steak and transfer to a platter. Surround with the remaining 2 rosemary sprigs and 2 thyme sprigs. Drizzle steak with remaining 2 teaspoons olive oil and serve.
- Asparagus:.
- 1. Heat oven to 400°F Line a jelly roll pan with aluminum foil. Rinse asparagus, and snap off tough ends. Lightly pat dry.
- 2. Spread asparagus out in pan. Drizzle with olive oil and sprinkle with salt and pepper. Mix with your hands to distribute seasoning. Pat into a single layer.
- 3. Bake until asparagus are tender and lightly crisped; about 15 minutes. Shake pan once or twice during baking time.
Nutrition Facts : Calories 549.3, Fat 42, SaturatedFat 14.1, Cholesterol 108.9, Sodium 1567.8, Carbohydrate 7.5, Fiber 3.5, Sugar 2.2, Protein 36.2
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