Pansy, of Two Sleepy Mommies

Pansy, of Two Sleepy Mommies has requested good summertime recipes. Her comments box was not working so I emailed her promising to post some on my blog. Since she specifically mentioned grilling, I will start with the king of all grilled meat: a fiorentina (which is called by that name by all civilized people, save the Florentines themselves). It is one of those simple pleasures that rates up there with an outdoor concert of Monteverdi's intimate madrigals. I imagine that if I could enjoy a fiorentina at an outdoor concert of Lamento della Nimfa, I would probably have to just give up food and music altogether, since nothing would be so good again!

To make a good fiorentina you need a good fire. No more briquettes. Wood (grape in particular) is best, but hardwood mesquite charcoal (chunks, nothing compressed), is a good second. If you use charcoal, soak a handful of oak chips in water to throw on later (right before you put on the meat, drain the chips and scatter them on one side of the fire).

Now we will discuss cut. A fiorentina is essentially a T-bone, which is basically a small Porterhouse. It should be cut to Italian specifications, and should be from grass-fed Chianina cattle, but any good t-bone or Porterhouse will do! Rub the steak with a freshly cut garlic clove, then with freshly ground pepper and sea salt. Then brush with Extra Virgen Olive Oil.

When the coals have burned down, grill the steaks, 7 minutes on the first side, 5 on the second (I guess, I don't time it, I stand there and test doneness by poking it with my finger). When done, pull the steaks, cover and let rest for 10 minutes, then serve with lemon wedges.

Serve with a good chianti, cold sparkling mineral water (San Pelligrino or Gerolsteiner are good with this) and a tomato and bread salad:

1. Day old good French bread
2. Olive oil
3. Fresh thyme
4. Garlic cloves
5. Good balsamic vinegar
6. Organic, heirloom, vine-ripened, outdoor-grown (preferably dry-farmed) tomatoes (I like to use several varieties for interest).
7., Fresh basil (optional)

Make croutons with the French bread: warm up your olive oil. Lightly fry 3 peeled cloves of garlic. Remove garlic. Raise heat slightly and fry bread cubes until done. Salt with sea salt, season with fresh cracked pepper and fresh thyme.

In a bowl add the croutons, diced tomatoes (bit sized, don't bother peeling and coring - make sure the juice gets into the salad), basil, sprinkle lightly with the balsamico and sprinkle basil, cut into fine ribbons.

If you still have a little red wine left, serve a room temperature camembert with toasted baguette points. For dessert serve fresh, seasonal, organic fruit, which should be washed at the table in a bowl of ice water.

Finish with limoncino or grappa, a shot of espresso, good conversation, and a cigar.

Note: to make this a fancy meal, start with a bowl of fresh fettucine al pesto. To make it a really fancy meal, start with an antipasto of kalamata and hondreolia olives, salame, ceci salad (open a can of ceci. Drain. put in a bowl with balsamico, extra virgin olive oil, fresh thyme. and an optional small finely diced shallot), and grissini (Italian breadsticks).

Also note: for whichever variation or degree of fanciness, may I suggest you start out with an apperativo of Cinzano rosso over a couple of cubes of ice and a twist of orange?

Buon appetito!

Posted by erik at June 30, 2003 4:00 PM | TrackBack