Page 7 - Barbecue News June 2020 Issue
P. 7

 of good Chianti that has been aged at least three years). Place a large amount of charcoal under the grill (it should be glowing but no flame; it is best if the meat is set at least the width of four fingers above the coals).
Place the steaks on the grill. Let them cook on one side, without adding salt and under no circumstances prod- ding them with the fork. When they have formed a crust (seven-eight minutes), turn them over with a spatula, sprinkle the cooked side with salt and grill them on the other side for another seven or eight minutes. Turn them over again and salt the other side. At the end they should still be rare in the middle and well-cooked on the outside. Before serving, season each steak with a lit- tle fresh-ground black pepper and a couple of drops of raw oil.
This and only this is the real florentina, i.e. a T-bone cut of sirloin steak, no lemon, never well-done and only grilled over charcoal.
One day the man who taught me to cook was unable to resist handing on to me his own way of grilling the flo- rientina, and I still do it like that occasionally: take some dry hay and put the steaks in it for five or six hours, so that the meat absorbs the most intense of the flavors on which the animal feeds. When the steaks are cooked I burn the same hay next to them. It’s a rather sacrilegious thing to do, but a little bit of blasphemy now and then is certainly not going to get us sent to Hell.
- From The Taste of Memories – L’ Oste Poeta, Gian- carlo Gianelli – Italy 1998
Royalty-free stock photo of Florentine Steak:
Giancarlo & Adriana Gianelli at The Jack, 12th Annual, October 2000
  JUNE 2020
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