You have found an ideal vacation rental in Florence, you have packed your perfect holiday outfits, you've booked tickets to the Uffizi, you know where you're going shopping...it's all organised. The only thing left to do is start planning your menus because there is no bigger priority when you're visiting Tuscany than trying the famous and celebrated local cuisine. We have written about all sorts of Tuscan dishes before – from Lampredotto, a Florentine street food favourite, to Florentine-style peas, a typical side dish – but there is one key dish that meat-lovers, in particular, can't miss out on: Bistecca alla Fiorentina.
While it will be easily available anywhere you go out to eat in Florence, if you want to make it for yourself in your own kitchen in one of our beautiful luxury villas in Florence or as you plan the trip, here is an easy recipe to try out.
Ingredients:
1 t-bone or porterhouse steak (around 3 inches thick and 3 pounds)
1 bunch of fresh rosemary
1 bunch of fresh sage
2 tablespoons of extra virgin olive oil
Salt & freshly ground black pepper
Method:
1. Preheat a pan on a medium-high heat, then pat the steak dry with some kitchen towels and season both sides with salt and pepper to taste.
2. Tie the rosemary and sage bunches together and use the bundle to brush the steak with olive oil.
3. Place on the pan and char well, cooking for around 12 minutes on the first side, and then flip and cook the other side for about 9 minutes. Traditionally, the steak should be served rare.
4. Allow to stand for a little while before eating, to allow the juices to flow a little and then enjoy while still hot!
Now that you're full, get exploring Tuscany with a full stomach and happy heart!
Ingredients:
1 t-bone or porterhouse steak (around 3 inches thick and 3 pounds)
1 bunch of fresh rosemary
1 bunch of fresh sage
2 tablespoons of extra virgin olive oil
Salt & freshly ground black pepper
Method:
1. Preheat a pan on a medium-high heat, then pat the steak dry with some kitchen towels and season both sides with salt and pepper to taste.
2. Tie the rosemary and sage bunches together and use the bundle to brush the steak with olive oil.
3. Place on the pan and char well, cooking for around 12 minutes on the first side, and then flip and cook the other side for about 9 minutes. Traditionally, the steak should be served rare.
4. Allow to stand for a little while before eating, to allow the juices to flow a little and then enjoy while still hot!
Now that you're full, get exploring Tuscany with a full stomach and happy heart!
