Big hunk of la tagliata in Florence

In my last post, I ranted for about 12 hours about getting a hold of some Italian meat for a tagliata (sliced Florentine steak) experiment. I wanted to see if you could make grilled steak at home without a grill since at the time, I only had this ceramic pan. My new best friend who is a chef told me if could be done and told me how- as long as I could find a good piece of meat.

Well this is the piece of meat I found. Chianina.

Then about 3 minutes on each side this hunk of love made my house smoke

Then I turned the flame off and threw on the pan cover for about 2 minutes to let the juices set in, not dry out. The point that my chef friend told me was to let the meat rest before slicing into it to. I also remember my new best friend saying to throw on the lid or coperchio (which I thought was called copricoperchio)

Last step was the sprinkle on some “grosso” sea salt (chunky flakes). According to BFF, the heat makes the salt scioglie (melt) into the carne flesh.

Final dish: sliced tagliata on some peppery arugula with sliced parmigiano and drizzed with fresh olive oil, aged balsamic and cracked fresh pepper.

Result: Delicious. Wine pairing: Rosso di Montalcino (fancy for Sangiovese. Wine speak for red wine from Tuscany). You could taste the countryside in this flesh. It was a rollercoaster of flavor. Texture: not tough but not melt in your mouth. Realization: I should have bought the meat in advance and let the muscle fibers relax for a couple of days. FISH is what you want to use up the same day, not steak. And I should have cooked it for less time. Still tasty though. A good reminder of why eating Tuscan ranged meat is way better that the corn fed confined American crap meat. I swear I could taste the Chianti the Chianina was reared on. (Chianina do not actually fed on wine grapes, that is just my food fantasy).

For the curious appetite in everyone…

Curious Appetite