Under a Tuscan Steak

Before we left for Italy, a trusted friend told us when in Chianti, to try the local steaks. Travelling with a man who takes barbecuing very seriously, locating said meat was a priority, and Paolo wasted no time in tracking down the very famous butcher in Greve in Chianti, Antica Malleceria Falorni. http://www.falorni.it/

With the ladies on salad and potato duty, the menfolk set about creating a charcoal barbecue, including gathering sticks and twigs, their primal duty assisted by glorious early evening sunshine and Italian beer.

The steaks which weighed a kilo each and were the size of a baseball glove, were cooked to perfection and then laid to rest on a chopping board prepared with extra virgin olive oil, lemon juice, basil, rosemary, mint, garlic, salt and pepper.

We served up with a green salad, filled with fresh local tomatoes , cucumber and balsamic, and the potatoes were chopped up into small chunks and roasted with garlic and fresh rosemary which grows right outside our front door. Magnifico!

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3 thoughts on “Under a Tuscan Steak

  1. Green with envy,while freezing in a Melbourne winter, wondering who, on G*d’s name, is going to govern this country!

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