ADLER Magazin - Nr 3 - 2018

29
BISTECCA ALLA FIORENTINA
For Gaetano Vaccaro, chef at ADLER Thermae, and the hotel’s
guests, Bistecca alla Fiorentina is a standard item on the
menu. That naturally includes Chianina beef dishes that are
not from the grill, and the meat is also very popular as a tartare
– all of which explains why on some days up to 120 kilograms
of meat is handled in the kitchen. Three or four fingers thick
and up to three pounds in weight. A T-shaped vertebral bone
separates the tenderloin from the larger strip steak, which is
surrounded by a thin layer of fat. That is what you see before
the Bistecca alla Fiorentina is placed on a glowing charcoal grill
and transformed into a rustic delicacy. As so often in the culinary
world, the correct procedure for a Fiorentina is the subject
of passionate debate. Should it be marinated in olive oil and
herbs before grilling or not? Should it be seasoned or not, and
if so with what and how much? Gaetano Vaccaro says the meat
should be placed on the grill without any seasoning. The first
side is given five to six minutes on the grill, turned and salted
and the process repeated for the other side. Then it is allowed
to rest for five minutes, sprinkled with olive oil and cut into
one-centimetre-thick slices. Serve with a portion of grilled vegetables
and a baked potato. So simple, so delicious! If you
want to do it at home yourself, you can add some rosemary
and pepper. The excellent taste largely depends on the quality
of the meat.
Recipe serves 4
1 large Fiorentina steak (approx. 2.2oo gr.)
4 large potatoes
1 yellow + 1 red pepper
1 aubergine + 1 courgette
Basil, garlic, onions, salt,
extra virgin olive oil and rosemary
Let the steak rest at room temperature for about 30 minutes before
starting with the preparations for grilling. Then drizzle olive oil onto
the steak and sprinkle with rosemary before placing it on the hot grill.
Allow ca. 6 minutes per side plus 2 minutes standing vertical on the
bone (ideal distance to the coals: 20 cm). Then take it off the grill and
salt well. A Fiorentina is best served rare. In the meantime bake the potatoes:
Rub on some olive oil and salt, wrap in foil and bake in the oven
at 180° for about 30-40 minutes. Dice the vegetables and sauté them in
oil with the garlic and onions. Add salt, pepper and garnish with basil.
Enjoy your meal!