This recipe is an iconic symbol of Florentine gastronomy. A huge, luscious, rare and tender steak of Chianina beef, grilled over a scented wood fire and dressed simply with oil, rosemary, garlic and salt and pepper (unless you are a real purist), the fire and the wood used to cook this superb meat is actually one of the most important ingredients for the success of the dish. Many people gasp at the sight of the thickness and size of the steaks, but they are meant to be for sharing, and accompanied with just a green salad and some Tuscan bread. Once washed down with a good bottle of Chianti, the beauty of this very Tuscan eating experience becomes obvious.
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