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Bistecca alla Fiorentina Florentine-style Grilled T-Bone Steaks
"La Fiorentina" is the most famous beef dish in Serves 4 Ingredients 4 T-bone steaks, 1" to 1-1/2" thick 1 lemon, cut into wedges salt and freshly ground pepper
For the Herbed Grilling Oil 1/2 cup olive oil or grapeseed oil 1 teaspoon dried Italian herbs: thyme, oregano, rosemary or sage A day ahead, crush your favorite dried Italian herbs into the oil and let them steep overnight. One hour before serving, prepare a hot charcoal fire or preheat a gas grill. Baste the steaks with the Grilling Oil and season with salt and pepper. Grill over hot coals until done, basting with additional oil as necessary. Salmone alla Puttanesca Salmon Poached in Puttanesca Sauce The spicy vegetarian sauce called puttanesca, redolent with olives and capers, is traditionally served with spaghetti, but it is also a great complement to salmon. It requires a number of ingredients, but is easy to make, and the sauce can be made ahead. Serves 4 Ingredients 1 large onion, diced fine 4 cloves garlic, minced 4 tablespoons olive oil 3 tomatoes, cut in 1/2" dice 1 15 oz. can stewed tomatoes 4 tablespoons tomato paste 1/2 cup red wine 2 teaspoons dried oregano 1/2 teaspoon black pepper 1/2 teaspoon red pepper flakes 1 teaspoon salt 1/2 cup black or green olives, diced 2 tablespoons capers 2 anchovies, diced (optional) 4 salmon filets, about 1/3 pound each Heat the olive oil in a large sauce pan or Dutch oven. Add the onion and garlic and sauté until tender, about 3 minutes. Stir in the diced tomatoes, stewed tomatoes, tomato paste, and red wine, and simmer about 10 minutes. Add the oregano, red pepper flakes, pepper, salt, olives, capers, and anchovies (if you are using them). Continue to simmer until the sauce is thick, about 15 minutes. Taste and adjust seasoning, if necessary (it should be spicy!). Preheat the oven to 400°F. Spread the sauce in the bottom of an ovenproof casserole. Place the salmon filets in the sauce, but do not cover them with sauce. Brush the salmon with olive oil and sprinkle with salt and pepper. Bake until the salmon is flaky, about 20 minutes. Serve with baked polenta squares. Polenta con Erbe al Forno Baked Polenta with Greens Polenta, originally made from barley or wheat, has been eaten in Serves 6 Indgredients 1 cup ricotta cheese 1 cup milk 1 cup grated Parmesan cheese 1 cup polenta or yellow cornmeal 1 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons olive oil 1 cup green onion, chopped 1 bunch Swiss chard or spinach, coarsely chopped Preheat the oven to 350°F. Oil a 10" x 10" ovenproof baking dish or cake pan. In a large bowl, mix the ricotta and milk. Stir in the Parmesan cheese and polenta until well mixed. Heat the olive oil and butter in a large sauté pan, and sauté the green onions for about 3 minutes. Add the greens and continue to cook another 3 minutes. Stir this mixture into the polenta, and spread into the baking dish. Bake until firm and golden brown, about 30 minutes. Serve cut in squares. Tacchino Con Rosmarino, Salvia, E Limone Turkey, although not native to 1 (10 to 14 pound) fresh turkey 2 cups kosher salt (or use 1 cup table salt) Water 2 lemons 1 cup tightly packed Italian or curly parsley 25 large fresh sage leaves 1 (8-inch) sprig fresh rosemary (discard stem) 1 cup shredded Parmigiano-Reggiano cheese (Parmesan) 1/4 cup softened butter 4 garlic cloves 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil Aluminum foil Remove neck and giblets from turkey (use to make broth, if desired); rinse turkey well under cold water. In a pot large enough to hold the turkey, combine the salt with 1 quart cold water; stir until salt dissolves. Place turkey in pot; add water to cover entire turkey. Turn turkey breast side down. Weight turkey with a plate; refrigerate for 3 to 4 hours*. Meanwhile, prepare herb stuffing: finely grate zest of lemons (colored outer peel of lemon). Place lemon zest, herbs, cheese, butter, garlic, and pepper in food processor; process until almost smooth. Set aside. Preheat oven to 400F. Rinse turkey thoroughly; dry with paper towels. Place turkey on a clean surface and carefully insert hands under skin at breast, back, thigh, and leg, freeing skin from meat without tearing skin. Using hands, gently push the stuffing under the skin, spreading it over breast, back, legs, and thighs. Rub remaining stuffing over inside of cavities. Cut one lemon into 4 wedges; place in large turkey cavity. Brush skin with a mixture of the oil and the juice from remaining lemon. Place turkey, breast-side up on v-shaped rack in a 2-inch deep roasting pan. Loosely tent aluminum foil over the breast. Bake, removing foil after 1 hour; baste with any remaining lemon-oil mixture and pan drippings. Continue to baste with pan drippings every 20 minutes, if desired. If thighs become too brown, cover loosely with foil. Bake until thermometer inserted in thigh meat reads 165oF and juice runs clear when knife is inserted into thigh meat, about 1-3/4 hours to 2-3/4 hours. Let stand about ½ hour before carving. Makes 10 to 12 Servings * Note: At this point, turkey can be rinsed thoroughly and refrigerated several hours until ready to roast. For an American
Pisellini alla Pancetta Peas with Pancetta A festive vegetable dish that's irresistible. In Makes 4 servings Ingredients 1 to 2 tablespoons fruity olive oil 1/4 medium onion, diced 1 slice pancetta or bacon, diced 2 garlic cloves, minced 1 pound frozen peas 1/2 teaspoon sugar Water, as needed (a tablespoon at a time) Salt and freshly ground black pepper In a 3-quart saucepan, heat the oil over medium heat. Cook onion, pancetta, and garlic in oil until onion is tender, about 5 minutes. Add peas and sugar. Cook, stirring occasionally and adding a tablespoon of water as needed, until peas are cooked as desired, about 5 to 10 minutes. Season to taste with salt and pepper. Serve immediately.
Arista Al Rosmarino Rosemary Pork Roast This roast is the perfect Sunday afternoon dinner. It requires little advance preparation, will fill the house with wonderful aromas, and, on the slim chance that there are any leftovers, makes great sandwiches. Serves 4 -6 Ingredients 3 pound pork loin 2 tablespoons fresh rosemary, chopped 3 cloves garlic, minced 4 tablespoons olive oil pinch salt and freshly ground pepper (to taste) Preheat oven to 450°F. If the pork loin is rolled and tied, cut the strings and unroll it. If it is on the bone, carefully cut the meat from the bone to create a thick, flat piece. Spread the chopped rosemary and minced garlic over the pork; sprinkle with salt and pepper. Roll the roast and tie with string. Brush olive oil over the roast and on the bottom of a small roasting pan. Place the roast in the pan and roast for about 1 hour or until the internal temperature is 140°F. Remove to a carving board and let rest 15 minutes. Cut away the strings and slice, serving with the pan juices.
Spinaci con Olio e Limone Spinach with Olive Oil and Lemon A quick but classic sauté of spinach, fragrant with garlic, olive oil and lemon. It is one of the most typical of spring side dishes and is especially delicious with roasted meats. This dish should be served only slightly warm; dress it with your best extra virgin olive oil. Serves 4 -6 Ingredients 1-1/2 pound fresh spinach 2 tablespoons olive oil 2 cloves garlic, minced fine Ingredients - for the dressing 4 tablespoons olive oil 2 tablespoons lemon juice pinch salt and freshly ground pepper (to taste) Wash the spinach and shake off excess water. Pat dry with paper towels. In a large sauté pan, heat 2 tablespoons olive oil and sauté the garlic over medium heat until it begins to color. Add the spinach a little at a time, stirring until it has wilted. Continue to sauté for 2 minutes. Remove to a colander and allow excess water to drain. Arrange the spinach on a serving plate, allow to cool slightly, and dress by drizzling with the additional olive oil and lemon juice. Season to taste with salt and pepper.
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