Friday, July 26, 2013


steak fiorentina, that's what we put on a barbecue in tuscany, italy, with my brother and our families. put some prosciutto, salami, and olives on a plate, make a salad caprese of tomatoes, basil and buffalo mozzarella, and serve as antipasti. buy 2 steaks of about 400 gr each,  cook them on the barbecue until rare or medium, sprinkle with sea salt and freshly ground pepper, drizzle with a few drops of olive oil  and serve with a rucola salad. serves about 8. photo: mikkel vang, (hardly a) recipe: leonoor ottink 

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