Tag: steak

Tuna Steak Recipe – Italian Cuisine – Italian Cuisine

Tuna Steak Recipe - Italian Cuisine


  • 600 g 2 cm thick slices of tuna fillet
  • 60 g Alpha alpha and cress sprouts
  • 4 pcs Desalted capers
  • 1 pc Anchovy fillet in oil
  • thyme
  • Basil
  • Parsley
  • Fennel
  • Extra virgin olive oil
  • Fleur de sel
  • pepper

For the tuna steak recipe, collect 16 tablespoons of oil, 12 tablespoons of water, 4-5 parsley leaves, 3 basil leaves, the leaves of a sprig of thyme, a sprig of fennel, the capers in the glass of the blender. and the anchovy: blend finely, season with salt, if needed, and pepper (sauce).

Grease the tuna slices with oil. Cook them on the hot plate (or in a non-stick pan) for 1 'per side. Arrange the steaks on plates, sprinkle with fleur de sel and pepper and serve with the sauce and mixed sprouts.

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Baked steak with shallots, ginger and sesame – Italian Cuisine

Baked steak with shallots, ginger and sesame


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1) Dissolve the butter in a pan and let them dry shallots peeled and finely chopped with ginger and a pinch of salt. Add a few tablespoons of water if necessary and cook until tender.

2) Take the sauce from the pan and keep it aside; pour in the same pan a couple of tablespoons of oil and sear the steaks 1 minute per side.

3) Transfer the steaks in a pan, add salt and pepper, cover with the sauté and pass them for 8-10 minutes in the oven at 200 °. Meanwhile, toast the Sesame seeds in a non-stick pan, then distribute them on the meat after removing it from the oven.

4) Garnish the steaks with some thyme leaf and, if you like, serve them with a salad.


"Pedavena" rib eye steak recipe – Italian Cuisine


  • 3 ribs on the bone
  • 330 g beer
  • 300 g onions
  • 6 boiled potatoes
  • parsley
  • thyme
  • laurel
  • rosemary
  • butter
  • garlic
  • vinegar
  • salt

For the recipe for the “Pedavena” rib of beef, slice the onions; prepare an aromatic bunch with parsley, bay leaf, thyme and rosemary. Melt 40 g of butter in a pan and brown the onions, together with 2 crushed garlic cloves, for 8-10 ', adding after 2-3' the aromatic bunch and a pinch of salt. Add the beer and cook for another 10 '.

Meanwhile, brown the ribs in a knob of butter, for about 3 'per side. Then transfer them to the onion pan; deglaze the cooking juices of the meat with a glass of water and a sprinkle of vinegar and pour the sauce into the onions.

Cook everything together for 1 hour, with the lid on, making sure it does not dry out too much (possibly add a little water) until the meat is very soft and the onions have reduced to a sauce. Serve with boiled potatoes.

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