/ / Recipe Meat in Florentine

Recipe Meat in Florentine

Ingredients:
  • Veal - 2 Kilogram
  • Salt - - To taste
  • Black pepper powder - - To taste
  • Lemon juice - 1 piece
  • Olive oil - 3 items. Spoons
Instructions

Veal should be excellent - tender, low-fat,Fragrant. Only the best quality meat can be cooked in Florentine, that is without adding any spices, spices and flavors - it does not require them. So to the choice of veal, take it with all responsibility;) Cook the dish in the open air, although, in principle, you can correct the recipe and prepare the dish at home. So, the recipe for meat in Florentine: 1. Wash a piece of meat, gently drying with a towel, and then cut across the fibers into large pieces of thick - do not be scared! - about 4-5 centimeters. Cutting thinner does not make sense - the meat will turn out to be dry. And make small pieces too, for a similar reason. The average portion of bistecca fiorentina in Italy weighs from 800 grams and more, but for the average Russian stomach this is perhaps a bit too much - so half a kilogram pieces will be enough. In case of what, you can cut them into smaller portions, but I assure you that you will not have to do it. Firstly, it will be very tasty, and secondly - meat in Florentine style is eaten without garnish, only with fresh bread and wine. So there's no point in making small things. 2. The next stage is coals. They must be very hot, with good and strong heat, so that the surface of the meat is almost instantly clamped with crust, and the flesh inside is left barely baked, tender. Juicy and pink, like a girlish blush;) So lay the meat on the grate, when the coals are already well ricocheted, and fry it for 5 minutes on each side. 3. The sauce must be prepared in advance. He is also extremely laconic - salt, pepper, olive oil and lemon juice. All. No spices, spices, seasonings, and even more so - God forbid! - mayonnaise and ketchup. Only the noble simplicity of the above products. Beat them with strong movements of the corolla in an airy, almost weightless emulsion and - on the table! 4. Hot, soaring, fragrant pieces of veal spread on plates. Slice, and even better break fresh wheat bread, pour a glass of cool young wine. Pour the meat in a Florentine sauce, drink wine and imagine that you are in sunny Italy ... Buon appetito! ;)

Servings: 3-4

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