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| Really special Porterhouse, Photo: NK |
Today, we're using this exceptional cut of meat as the centerpiece to an Italian-inspired Feast that can be made mostly on your good old outdoor grill. The best part? This menu is easy yet super impressive (you know how we love that…).
Simply adjust the servings to your needs and you'll come out with a really fantastic and completely achievable prep-ahead meal that will wow. Two of three of today's recipes come from a wonderful cookbook that we use often, Mario Batali's Italian Grill. (Check out another great recipe from this book HERE).
Here's the Menu:
Corn As Italians Would Eat It (by Mario Batali)
Bistecca alla Fiorentina (Florentine Style Steak, by Mario Batali)
Summer Plum Panzanella (our own creation)
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| Summer Plum Panzanella, Photo: NK |
Summer Plum Panzanella
Serves 4
Ingredients:
5 one-inch thick slices of Italian Bread cut into cubes
1 Tablespoon Olive Oil
Kosher Salt
Black Pepper
Teaspoon finely chopped fresh Rosemary leaves (optional)
Two ripe Plums, pitted and sliced in 1/3 inch wedges
1/3 Vidalia Onion, roughly chopped
1/2 head Butter Lettuce, chopped
15 Small Yellow Tomatoes (grape or cherry sized) such as Sunburst or Zima, cut in half
Dressing:
1 tablespoon Red Wine Vinegar
1 tablespoon Olive Oil
Two shakes of Salt
Two shakes of Pepper
Method:
1. Toss Bread Cubes with a Tablespoon Olive Oil. In a toaster oven or oven, toast the Bread until crisp and lightly golden. Remove from oven and sprinkle with Salt, Pepper, and optional Rosemary. Set aside.
2. To make the salad, combine Butter Lettuce with the Onions, sliced Plums, and Tomatoes. Toss gently.
3. To serve, add the toasted Bread Crumbs right before serving. Dress the salad a teaspoon at a time, tossing gently, so as to avoid sogginess. You may not need all the dressing. Serve right away!
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| Thyme, Sage, and Rosemary, Photo: NK |
Next up, let's see about our steak!
It's important to note that Florentine-style steak is usually made using a T-Bone. Because there are only minor differences between the T-bone and Porterhouse (a variation in the length of the tenderloin half of the cut) we'll still call our creation authentic. There's no question that this juicy cut of meat enhanced by fresh herbs and then charcoal grilled was nothing short of delicious.
Bistecca alla Fiorentina - Recipe HERE
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| Classic Florentine Steak, Photo: NK |
and finally,
Corn as Italians Would Eat It - Recipe HERE
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| Corn As Italians Would Eat It, Photo: NK |
