Search results
Results from the WOW.Com Content Network
Bistecca alla fiorentina is obtained from the cut of the sirloin (the part corresponding to the lumbar vertebrae, the half of the back on the side of the tail) of a young steer or heifer of the Chianina breed: in the middle it has the T-shaped bone, that is, a T-bone steak, with the fillet on one side and the sirloin on the other.
Bistecca alla fiorentina (lit. ' beefsteak Florentine style ' ), consists of a T-bone traditionally sourced from either the Chianina or Maremmana breeds of cattle. A favorite of Tuscan cuisine , the steak is grilled over a wood or charcoal fire, seasoned with salt, sometimes with black pepper, and olive oil, applied immediately after the meat ...
Bistecca alla fiorentina. A regional Tuscan pasta known as pici resembles thick, grainy-surfaced spaghetti, and is often rolled by hand. White truffles from San Miniato appear in October and November. High-quality beef, used for the traditional Florentine steak, come from the Chianina cattle breed of the Chiana Valley and the Maremmana from ...
The Chianina (Italian pronunciation: [kjaˈniːna]) is an Italian breed of large white cattle. It was formerly principally a draught breed; it is now raised mainly for beef. It is the largest and one of the oldest cattle breeds in the world. [3] The bistecca alla fiorentina is produced from its meat.
Abbacchio alla romana Bistecca alla fiorentina Braciola served with grilled aubergines Bruscitti served with polenta porridge Cotechino, polenta and lentils Cotoletta with potatoes Ossobuco served with risotto alla milanese Pizzaiola Porchetta Rabbit cacciatora Saltimbocca Trippa alla parmigiana
Filet mignon (pork) cooking in a pan. In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe; e.g., filet de bœuf in French and filet pur in Belgium, fillet steak in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan), lombo in Portuguese, filee steik in Estonian, and ...
The primary definition is "a thick slice of meat cut for roasting or grilling or frying, sometimes used in a pie or pudding; especially a piece cut from the hind-quarters of the animal". Fish suitable for cutting steaks from might be called "steak fish". [ 5 ]
Beef Wellington, whole. Beef Wellington is a baked steak dish of English origin, made out of fillet steak and duxelles wrapped in shortcrust pastry.Some recipes include wrapping the contents in prosciutto, or dry-cured ham, which helps retain moisture while preventing the pastry from becoming soggy; use of puff pastry [1]; and/or coating the beef in mustard.