Rotolo Alla Fiorentina Recipes

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.

Steps:

• Preheat oven to 375o. In a large skillet, melt butter and cook onion and mushrooms over medium heat, stirring occasionally, until liquid from mushrooms cooks off. Remove from heat; stir in remaining ingredients.
• EXCEPT lasagna and sauce. Spread ½ cup vegetable cheese over each lasagna noodle, roll to enclose filling; set aside.
• In 13 X 9-inch baking dish, spread ½ cup Tomato sauce. Arrange stuffed lasagna rolls seam side down in dish, cover and bake 30 minutes or until bubbling.
• To serve prep plate with some sauce, cut in half and stand on cut end.
• Serve with remaining Tomato sauce, heated. Garnish with some chopped spinach.

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.

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.

Steps:

• Trim any excess fat from steak and pat dry with paper towels.
• Pour olive oil into a shallow dish and add garlic and rosemary. Turn the steak in the oil, ensuring there is some garlic and rosemary on each side.
• Cover dish with a double layer of plastic wrap and let marinate in the refrigerator for 24 hours, turning the meat a couple of times.
• Bring the meat to room temperature before cooking.
• Preheat charcoal barbecue, when coals are covered with white ash you are ready to cook! (I have made this on a gas barbeque, it is delicious).
• Take the meat out of the marinade and remove any pieces of garlic or rosemary from the steak. Pat dry with paper towels.
• Place the steak on a rack about 3 inches above the coals and cook for about 4 minutes.
• Turn steak over and cook for another 3 minutes, steak will be rare.
• Cook for a couple of minutes longer on each side for medium-rare, but this is traditionally served rare.
• Transfer to a warm plate, season both sides with salt and pepper, then let the meat rest for 5 minutes.
• To serve - stand the steak upright with the bone at the bottom and, using a sharp knife, remove the meat on either side of the bone in one piece.
• Cut each piece into thick slices. Divide the slices between 2 serving plates.
• Pour the meat juices that have accumulated over the sliced steak.
• Drizzle with a little of the best extra virgin olive oil you can lay your hands on!
• Serve with sauteed potatoes, an arugula salad and lemon wedges if desired, accompanied by a glass of Chianti Classico or your favourite red wine.
• ENJOY!
• Marinating time not included in prep time.

Steps:

• Heat oil in pan large enough to hold all the lamb.
• Add pancetta and saute for a few minutes.
• Add garlic and sage and saute a minute more before adding the Lamb.
• Brown lamb on all sides then add all the wine.
• Season to taste cover and cook for about 15 minutes to 1/2 hour.
• Just before ready to serve turn heat up, uncover and reduce sauce by half.
• Serve with sauce poured over the lamb.

Steps:

• Combine ricotta, spinach, egg, 1/2 the parmesan and seasonings; mix well.
• Fill cannelloni tubes with this mixture.
• Spread 1/2 the pasta sauce in a baking pan and arrange stuffed cannelloni in single layer over it Cover the cannelloni with the remaining sauce, making sure to cover all pasta Sprinkle with remaining parmesan.
• Cover with foil and bake at 350 for about 45 minutes.

Steps:

• Make a balsamella by melting the butter in a heavy saucepan on low heat. When the butter reaches the frothing point add the flour. Mix well with a spoon and let cook until the color is a light brown -- don't over cook -- undercooking is preferable -- meanwhile heat the milk in a small pan -- when the milk is warm add a little at a time to the flour mixture -- the origional recipe calls for adding all the milk at once but I find I get less lumps if I add a little at a time whisking continuously -- your goal is a nice creamy sauce. Remove from heat an cover until needed.
• Make sure spinach is clean and cut out any tough stems. Chop coarsely.
• Place olive oil in a pan and warm on medium heat. Add the garlic and spinach. Toss and cook until wilted and the garlic is lightly browned.
• Toss the spinach with the balsamella. Add the cheese, nutmeg salt and pepper to taste.
• Butter the bottom and sides of a 13 1/2 X 8 3/4 inch baking dish.
• Pour the spinach mixture into the dish and bake in a preheated 375 F oven for about 25 minutes. The top should be a little brown and bubbling.

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!