Florence tana shahara a fadin duniya saboda rassansa, rassan mai juyayi kuma mai dadi mai ban sha'awa - " bistecca alla fiorentina ." Mutane da yawa daga Amirkawa za su kira wannan Gidan Gida kuma suyi mamaki game da abin da ke faruwa. Kuma suna so a cikin mafi yawan lokuta; kodayake Florentine-Style steak yana da kyau a kan menus kusan dukkanin gidajen cin abinci a Florence, gano kyakkyawan abu ba sauƙi ba ne. Amma lokacin da kake yi, akwai sama a cikin ƙasa: kayan arziki mai kayatarwa, mai ban sha'awa, rare nama don haka m za'a iya yanka shi da cokali. Mafi yawan asiri shine nau'in shanu, Chianina.
Dabbobin Chianina babban shanu ne da aka ɗaga a kwarin Val di Chiana dake Tuscany na kusa da Arezzo. Abincinsu yana da taushi kuma mai daɗin ci, kuma saboda girman da dabbobin suka kai, zangon zai iya sauya fam 6.
Don samun mafita don naman zuma na Chianina a Arewacin Amirka, tuntuɓi Ƙasar Amirka ta Chianina Association. In ba haka ba, saya siga daga wata irin; don bauta wa mutane biyu da za ku so wanda ya tsufa (zuwa mashiya da kuka dogara), yana da 1 1/2 zuwa 2 fam, kuma yana da 1 3/4 zuwa 2 inci m (700-900 grams da 4 cm lokacin farin ciki).
Kamar yadda mawallafi Vittorio Zani da Giampaolo Pecori sun rubuta a " A Fuoco Vivo," tarin kayan girkewar Italiyanci, an ba da kauri ta wurin kauri na T-kashi wanda ya raba filet da contre-filet; wannan yana nufin cewa a cikin yanayin babban dabba, dabbar da zata iya zama ko kaɗan kuma yayi la'akari da yawa.
Saka-fiorentina-style din yana yin amfani da sanin jiki (sosai rare) kuma hakika, laifi ne wanda ya kare irin wannan nama mai kyau.
Abin da Kayi Bukatar
- 1 m (game da 2-inch) steak, tare da kasusuwa (Domin yanke,
- Gidan kayan ado yana da kyau saboda yana da filet da kuma rage-
- filet. Idan ba haka ba, to, yi amfani da T-Bone ko
- tsiri steak
- .)
- Dash gishiri a teku
- Dash barkono
Yadda za a yi shi
Shirya Coals da Grill
Da zarar kana da turken ku da kwaskwarima (dole su kasance da zafi sosai, kawai ya kamata ku rike hannunku a kan su a cikin radiyo na kusan huxu 4), ku kafa gilashinku kamar inci (10 cm) a sama da su kuma ku bari Yana zafi saboda mintoci kaɗan, amma ba tsayi ba, saboda in ba haka ba, zai ƙone layi zuwa cikin nama.
Grill
Sauke steak a kan ginin, bari yakamata a takaicce, sannan kuma rage zafi ta hanyar yaduwa gishiri.
Da zarar steak ya sauke ginin sauƙin, sauke shi kuma gishiri gishiri gishiri. Bayan 'yan mintoci kaɗan, lokacin da sauran gefe ya zo kyauta, sake sakewa da gishiri. Grill na 'yan mintuna kaɗan, sauyawa, kakar sauƙi tare da barkono, sauyawa, barkono a hankali, kuma wancan ne.
Abu mafi muhimmanci shi ne cewa zafi ya kamata ya kasance mai ci gaba da tsanani bayan an fara haɗuwa da zafi sosai kuma idan coals sunyi kama da suna mutuwa a hankali, kuma su sake dawo da su. Dafa abinci ya kamata ya faru a cikin 'yan mintoci kaɗan, sa'annan lokacin da aka yi, steak ya kasance har yanzu a cikin ciki. Nawa lokaci? Wannan ya dogara da wutar ku da dandano. Gaba ɗaya, duk da haka, idan kuna amfani dashi na 2-inch kuma an cire shi daga firiji 1 sa'a kafin zubewa, ya kamata ya ɗauki kimanin minti 3 zuwa 4 na gumi a kowace gefen sama da zafi.
Yi la'akari da cewa turken ku, musamman ma idan yayi farin ciki, zai ci gaba da dafa don 'yan mintoci kaɗan bayan kun cire shi daga wuta. Sabili da haka, kwatanta lokutan ku dafa daidai.
Ɗaya daga cikin gwaje-gwajen mafi kyau don ƙaddamar da nama shine ji.
Raw nama shine mai laushi da kuma taushi, kuma yayin da yake wucewa daga rare ko da yake matsakaici ne, kuma yana ci gaba da tafiya, yana ci gaba sosai da ƙarshe kuma ba shi da karfi.
Yayin da yake kwatanta jin dadi, Bob Pastorio ya ce: "A takaice: latsa a hankali a kusa da tushe na yatsa - wannan wurin nama wanda ake kira dutsen Venus (ainihin!) - tare da yatsan hannun hannu na wancan bangaren. ji kamar.
Latsa a tsakiya na dabino. Matsakaici. Latsa a waje na gefen hannun a ruwan ƙwallon pinkie. Sannu da aikatawa."
Yin hidima
A baya, mutane sun ba da shawara ga man shanu, amma mafi yawan abin da za ku ga a yau shi ne lemun tsami da tsintsiya, mai sauƙi mai yalwa . Sauran hanyoyin da za a yi wa gefen gwangwani sun haɗa da dankali mai soyayyen , gwangwani mai suna Cannellini da man zaitun, gishiri, da barkono, da sausain alayyafo .
Ku bauta wa tare da mai arziki, giyar jan giya, kamar Chianti Classico Riserva, Brunello, ko Barolo.
Edited by Danette St. Onge