Bistecca Fiorentina Brennan Duty Issue date: 10/16/08
Section: Arts "Fee. Ren. Zah." You say Florence, Italians say Firenza. But no matter. I hope by the time you have finished this piece about my Florentine steak, you'll be inspired to cook it for a special date. Or two.
For the record - and this is something I will repeat multiple times in this column - if you can read, you can cook. Make no mistake. Armed with some basic terminology, common sense chemistry and a zest for experimenting, you will come up some amazing combinations that will fancy your gustatory predispositions. Just ask my sous-chef.
Florence is in the province of Tuscany, a region well-known for its Mediterranean cooking and for its terra firma meat products. In Tuscany, where herbs and olive oil reign supreme in a region known for its sublime simplicity, food is prepared with as little fuss as possible. Ergo, bistecca fiorentina - the epitome of Tuscan food. This recipe makes great use of three ingredients which you must have in order to be a respectable chef: extra virgin olive oil, kosher/sea salt and fresh-cracked black pepper. This is non-negotiable.
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