Preparation time: less than 10min .
Difficulty: Average
Secret age of the beast, the plate temperature.
start from the boundary: for some years that the products belonged to the niches are to become consumer products. The 'weed rocket, whose nobility is just a step above the nettle and herb climbing haunts the dishes unpretentious menu of improvised last minute. Just to say, steamed prawns on a bed of rocket as the elusive cut of beef with rocket and cherry tomatoes
Yes, the tomato, which is the major link with the third product in recent years has invaded our tables, restaurants, supermarket shelves and roadside restaurants: the buffalo mozzarella. As it comes within the pulmonary infernal trio to indicate the three agents parogeni pneumococcal, and Haemophilus-Moraxella held responsible for brocopolmoniti, I dare to speak cheerfully infernal trio gastronomy referring to the rocket, the cherry tomatoes and buffalo mozzarella.
So close to your thread takes a nice salad, for that reason that if given to a date would miss the object of your desires and will report here only at the end of this short dissertation, including rocket, but not on a bed, or maybe a lettuce or a salad, with two drops of lemon and olive oil to the inevitable hill Minuccio. If you must, you could use balsamic vinegar, medal podium behind the cardboard rocket, cherry tomatoes, mozzarella di bufala.
We come to the meat. I said that the secret is the age of the beast and I should also add his level of maturation, which may appear two points for granted, or pedantic, but what I want to emphasize is that only the adult cattle and beef is one and only Beef is red meat. If you are the guys who would call a piece of beef steak, perhaps indicating the name of veal and even praising the delicate tenderness or worse, maybe you're the same kind of people in front of a real piece of fillet of beef in Argentina, the want well-cooked.
Well, if you are a consumer of beef cooked well this post is not for you, like any vegetarians and serial killers. Let me give you some advice: if you do not bother to organize a barbecue beef and offer your friends steaks, sausages and pork neck, spend little and you will make a great impression.
Well, now that we were alone among fans of meat with the blood we can continue with the recipe .
As I said the other key element is the temperature of the plate and goes step with the age of the animal and cooking the blood. If the beef is really such, the single biggest secret is that is good as it is, burned out and raw inside. Rare , au saignant or blood that is, the only way to eat red meat. How fitting that the restaurant is a consumer of beef steaks well done, well done , you deserve that piece of meat in an advanced state of decomposizone expected to trim the chef at gourmet turn. The firing continued it will mask the taste was altered as well as the color to green. If you want to eat at home go for a nice piece high by your friend butcher, 250 grams of tenderloin, so the inside will be nice bloody and juicy. Your red-hot iron plate and sbatteteci on the thread that will begin to sizzle fiercely. Remain attached to the top but do not worry and do not interfere with forks or spatulas: as soon as it formed a crust on the surface in contact with the cast comes off and the thread should be shot. For this to happen, the 'unique condition is that the plate is hot . To determine if the temperature is right, pour a few drops of water - a small thing, and I recommend it without you noticing by visitors who may not understand the high-level of your goals and see what happens: If the liquid is immediately evaporated, You are almost there.
While you finish cooking, add the salt. In serving dish, pour a few drops of olive oil and chopped Minuccio hill a bit 'of black pepper-sprayed avoid that already, it loses much aroma.
Serve immediately!
Council Sommelier : trivially a Chianti Classico or a noble Montepulciano. If you have to spend more money and want to stay in Italy, go on a Sagrantino di Montefalco, now the real Brunello di Montalcino. However, if you have passed the stereotype that Italian wine is the best in the world, something that has never been true that in recent years is even less, but do not want going gutted in Burgundy, try a California wine, a Zinfandel-type that is nothing but a clone of Primitivo di-Manduria or Cabernet Sauvignon Argentina will be pleasantly surprised.
PS .: The unmentionable reason that we want next to your thread because the salad is "grease" or, worse still, "I clean the mouth."
Brrrrr ....
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