Ingredients:
800gr boned sirloin cut into slices of 200gr each
Salt and pepper
Olive oil.
Procedure:
Cook the sirloin strips at high heat on a cast-iron grill (alternatively, on a grill over very hot coals), carefully cooking them for 2 minutes on each side. Then place on a wooden cutting-board and cut each lengthwise, preserving the shape of the steak. Place on a hot serving platter, salt and pepper, drizzle abundant extravirgin olive oil
Ingredients:
400gr boiled potatoes, 150gr butter, 100gr Parmigiano cheese, 3 eggs, salt and pepper, nutmeg
Procedure:
Slice half of the potatoes, and then purée the other half with all of the other ingredients. Put the purée in a baking dish, alternating layers with the sliced potatoes. Bake for 35 minutes at 180oC.
Red-wine Marinade of Beef Cheek with Cannellini Beans and Laudemio Olive Oil
Ingredients:
1 whole beef cheek (ca 500gr)
1 bottle red wine
1 l. beef broth
1 carrot
1 celery
2 onions
olive oil, salt, pepper to taste.
Procedure:
Cut the celery, carrot and onion into largish chunks, sauté in olive oil. Add the whole beef cheek and brown it on high heat; salt and pepper to taste. Pour in 500ml of a good red wine (results will be better
if you use the same wine you use for dinner), reduce, then lower heat to low and cover the pot.
Cook slowly for about 3 hours, turning the cheek every 30 minutes and keeping the liquid at an
adequate level, adding the remaining wine and the broth from time to time. When done, remove the
cheek, place it on a platter and let cool. Cut into even slices, place them again in the pot with
their juices, heat quickly, then place on the serving platter.
Shelled Cannellini Beans all’uccelletto
Ingredients for 6:
300g shelled cannellini beans
4 unpeeled garlic cloves
1 sprig fresh sage
1 laurel leaf
salt and pepper
extravirgin olive oil
Procedure:
The evening before, soak the beans in plenty of water; in the morning, put them in fresh water
and then cook in salted water, adding a whole clove of garlic, some sage leaves, and salt.
To avoid breaking open the beans, cook on very low heat; do not let boil.
Pork Loin with Black Truffle
Ingredients:
600gr clean pork loin
100gr butter
flour
2 glasses white wine
60 gr Marzolino (black) truffle
150gr cream or whipping cream
Procedure:
Cut the loin into uniform medallions so that each diner will have two. Flour well and brown over high heat
in melted butter. Add the white wine and let reduce. Add 20 grams of thinly-sliced black truffle and cook
for a further 3-4 minutes, adding the cream. Make sure that the pork is not cooked too long, and that it
is still pink inside. Lay the slices on the serving platter, pour cooking juices on top and thin slices
of the remaining 40 gr black truffle.
Ingredients for 4:
4 sea bass of 400 grams each
2 medium potatoes
4 small fresh onions
150gr Pachino-type small tomatoes
100gr black olives
2 cloves garlic
1 bunch parsley
1 small red pepper
1 glass white wine
200ml vegetable broth
Procedure:
Filet the bass, removing the dorsal and ventral bones, lightly salt and pepper each half. Meanwhile, peel and cube the potatoes, julienne the onions, peel the garlic, and chop the parsley. Place on
the bottom of a baking dish the onions and potatoes; unite the fish halves and place on top; mix together and add all the other ingredients, including the wine and the broth. Bake with cover partially open at 165oC with the cooking thermometre set at 67oC. Serve hot in its sauce and vegetables.
Ingredients:
800gr cleaned and filleted tuna in 200gr slices
Salt and pepper
Olive oil
Procedure:
Grill the filets in a hot non-stick fry pan (alternatively a hot grill over coals), making sure to cook them
quickly for 3 minutes the side, adding a few drops of balsamic vinegar before turning them. Place on a platter, cut lengthwise, keeping the original shape. Place on a hot serving platter, salt and pepper, drizzle with a little Laudemio extravirgin olive oil.
Ingredients:
400gr spaghetti
100gr clarified butter
100gr pork pancetta
50gr grated aged pecorino
50gr grated Parmigiano
salt and pepper to taste
Procedure:
Cook the spaghetti in plenty of salted water. Meantime, cut the pancetta into very thin strips and delicately brown in a frypan with butter. Drain the pasta while it is still al dente and continue its cooking by sautéing in the frypan, adding the pecorino and Parmigiano, until it is appealingly creamy. Plate and garnish with a nice generous dusting of pepper.