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The area of the sirloin and the rib, from which the cut of meat derives. Bistecca alla fiorentina is obtained from the cut of the sirloin (the part corresponding to the lumbar vertebrae, the half of the back on the side of the tail) of a young steer or heifer of the Chianina breed: in the middle it has the T-shaped bone, that is, a T-bone steak, with the fillet on one side and the sirloin on ...
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1. In a sturdy re-sealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.
Florentine (culinary term), a dish prepared with spinach and a creamy sauce; Florentine biscuit, an Italian pastry of nuts and fruit; Bistecca alla fiorentina or Florentine steak, a preparation of thick T-bone steak, usually served rare
' beefsteak Florentine style '), consists of a T-bone traditionally sourced from either the Chianina or Maremmana breeds of cattle. A favorite of Tuscan cuisine , the steak is grilled over a wood or charcoal fire, seasoned with salt, sometimes with black pepper, and olive oil, applied immediately after the meat is retired from the heat.
Eggs florentine, served with country-fried potatoes and fresh fruit, at an Original Mel's restaurant. A quiche containing spinach is often called "quiche Florentine". [9] Poached or soft-cooked eggs served on spinach with a Mornay sauce or equivalent is often called "eggs Florentine". [10]
The bistecca alla fiorentina is a large (the customary size should weigh around 1.2 to 1.5 kg or 2 lb 10 oz to 3 lb 5 oz) – the "date" steak – T-bone steak of Chianina beef cooked over hot charcoal and served very rare with its more recently derived version, the tagliata, sliced rare beef served on a bed of arugula, often with slices of ...