Insalata Bistecca 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.

INSALATA RUSTICA

Steps:

• Preheat oven to 350°F. Whisk 1/2 cup oil and lemon juice in small bowl. Season dressing with salt and pepper. Heat 1 tablespoon oil in large skillet over medium heat. Add prosciutto to skillet and sauté until crisp. Using slotted spoon, transfer crisp prosciutto to paper towels to drain. Toss grapes with 1 tablespoon oil on rimmed baking sheet. Roast until grapes begin to shrivel, about 15 minutes. Cool grapes on baking sheet. Place cherries in small bowl. Add enough hot water to cover cherries by 1 inch. Let cherries soak in bowl 15 minutes to soften. Drain. DO AHEAD: Dressing, prosciutto, grapes, and cherries can be made 2 hours ahead. Let stand at room temperature.
• Mix greens, matchstick-size pear pieces, dressing, 2/3 of prosciutto, grapes, and cherries in large bowl. Season with salt and pepper. Divide among plates. Garnish with pear slices, drizzle with vinegar, and sprinkle with pine nuts and remaining prosciutto. Garnish with cheese.

INSALATA MISTA

Steps:

• Clean the fennel and trim all the woody and hard parts. Slice the heart of the fennel paper-thin. Set aside the feathery green parts of the fennel.
• Cut the peppers into halves, seed and remove the internal membranes. Rinse the pepper halves and cut them into thin strips.
• Peel the carrots and rinse the zucchini and celery. Make sure to keep the celery leaves. Slice these vegetables either paper-thin or in thin strips (julienne).
• Mix all the ingredients in a large bowl. Add the celery leaves and the feathery fennel tops.
• For the dressing, in a small bowl, whisk the olive oil, white wine vinegar, salt, and pepper. Drizzle the dressing over the salad and serve immediately.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

INSALATA BISTECCA

Steps:

• Place steak in a preheated hot broiler about 4 inches from the flame.
• Cook about 3 minutes on each side, depending on the thickness of the steak.
• Steak should be on the rare side.
• Remove to a plate to cool; if possible, do not refrigerate before using as the steak will dry out somewhat.
• While the steak is cooling, wipe the mushrooms clean with a damp cloth and trim the stem ends.
• Slice the mushrooms thinly with a sharp knife.
• Cut the green onions, discarding the green tops, into paper-thin rings.
• Cut the tomatoes into ½-inch dice.
• When the steak has cooled to room temperature, cut it against the grain into ¼ inch thick slices.
• If the slices are particularly long, cut them in half crosswise.
• Combine the sliced steak with the mushrooms, green onions, tomatoes, and parsley in a big bowl; set aside.
• Make the dressing-combine olive oil, vinegar, mustard, garlic, shallot, salt, and pepper in a small bowl.
• Beat with a whisk and pour over the steak salad mixture.
• Toss gently and serve on lettuce leaves.