Bistecca

Tonight was the first look at beef from the Isola Farm Chianina meat pack.  I used a couple of the steaks – enough to feed our family of four.  So I guess this was as close to Bistecca Fiorentina that I was going to get without actually going to Tuscany.  The recipe is easy.  Cook steak to you liking, season post cooking and drizzle with some olive oil.

Good looking meat isn’t it!

Tasted good too!

I also cooked a side of Mixed roast vegetables out of Tessa Kiros’ Twelve – A Tuscan Cookbook.  This I think was her first cookbook but she has been prolific since then with at least 6 in total that I know of.  It’s a good looking book with lots of homely recipes.  Twelve presents Tuscan recipes divided seasonally by month and this recipe comes from August.

You will need 1 eggplant, 2 zucchinis, 1 red capsicum, 2 potatoes, 3 tomatoes and 1 red onion.  Thinly slice all the vegetables and in the case of the eggplant, salt and allow to drain.  Place 2 tbsp of olive oil in the bottom of a large oven dish and then arrange the veges in lines and layers.  Drizzle the assembled veges with 6 tbsp olive oil, add 3/4 cup of water and season well.  Cook in a 200C oven for 50 to 60 mins.

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2 Responses to Bistecca

  1. Sara says:

    I had to click through when I saw chianina–I loved that when we travelled to Tuscany, also the history of that breed. Are you actually getting chianina in Australia? We have a meat CSA too, no chianina but some great heritage breed (read: very fatty) pork.

    Also–your blog title makes me laugh–I was getting a stack of books from the library once and the librarian told me “I think there’s a twelve step program for that.” You’ve got a lot of great stuff on your shelf!

    • David says:

      Hi Sara, Yes, very rare here but chianina are farmed in Oz. Isola Farm in the Gippsland specialise in them. I have also since roasted a whole chianina eye fillet which was magnificent. A lot of great stuff on the shelf and increasing on almost a daily basis!

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