La Fiorentina
(Florentine steak)
Ingredients:
- Chianina steak
- Slices of lemon
- Extra-virgin olive oil
- Salt
The Chianina steak is an Italian speciality that comes exclusively from the Chianina cow that is traditionally bred in the Chiana valley, 50 km south of Florence. This breed of cattle is the tallest in Europe and was traditionally used for working the fields in Tuscany for hundreds of years. The Chianina steaks are supposed to be the most tasty and succulent steaks on the peninsula.
Each steak has to be at least 1,200 kg and three fingers high (at least 4cm ).
The meat should be cooked over the hot coals of an open fire made of mixed woods (oak, olive, juniper and holm oak).
The steaks should be given 7 full minutes cooking time on each side without turning or basting, to produce a rare (al sangue) steak.
Salt to taste when the steak is ready and pour a little "olio extra vergine di oliva" over the top as a finishing touch.
A good bottle of Montalcino or Vino Nobile di Montepulciano would be an excellent choice to accompany this noble dish.
The "Sagra della Bistecca" is the traditional yearly beefsteak festival held on the 15th August (the feast of the Assumption) in the Tuscan Medieval town of Cortona.
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