auf die Hand Brot Fleisch zu Abend zu Mittag zum Frühstück

das bistecca fiorentina auf Baguette

17/07/2015
Baguette mit Steak und Avocado, Rucolca, Tomate

Serves: 2
Preparation time: 20 min

buena

The few days we spent in Paris were simply amazing! Nice food, nice people, pretty little boutiques and OMG – that language! The only but very significant downside: the money. Prices for food in restaurants are – as probably everybody knows – very, very high. So that’s why we would have our late night beers on our beautiful balcony from a supermarket. Also we decided to sometimes cook our own dinner instead of going to a nice restaurant.

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One night I decided to make bistecca fiorentina – an Italian dish I learned from my very Italophile mother :)

It usually is served with rocket, parmesan and high quality olive oil – bread on the side. I made a slightly altered version of it: bistecca fiorentina sandwiches, for which you will need:

  • 2 thin beef steaks
  • one baguette
  • one avocado
  • a handful of cherry tomatoes
  • a handful of rocket
  • creamy chèvre
  • olive oil
  • salt & pepper

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Usually you would prepare bistecca fiorentina on a grill but you can of course also make it in a big pan.

  1. Heat a little bit of olive oil in a big, heavy pan.
  2. Once the olive oil is really, really hot you roast the plain steaks for about 2-3 minutes on each side – depending on how raw you like your meat.
  3. Take the pan off the heat, salt & pepper the steaks and place them on a wooden cutting board.
  4. Tranche the meat into slices.
  5. Now you cut the baguette in halve and make your individual sandwiches using the chèvre as a spread and adding the rocket, avocado or the tomatoes. Or all of it.
  6. Just before serving drizzle with  a little bit of olive oil, salt & pepper.

 

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