One of my favorite ways to make steak is called tagliata or, to be more precise, tagliata di manzo. The word ‘tagliato‘ means simply ‘cut’ or ‘sliced’, and manzo means beef. The dish is, quite simply, sliced steak, grilled rare, arranged over a bed of arugula and dressed with olive … Read More
Costolette d’agnello «a scottadito» (Roman-Style Lamb Chops)
There is surely no meat more typical of the Mediterranean basin than lamb. Sheep husbandry began in pre-historic times and is thought to have gotten its start in Mesopotamia, quickly spreading to Asia Minor and southern Europe—it played a major role in the ancient civilizations of the Mediterranean, including the … Read More
Arista alla fiorentina (Florentine Spit-Roasted Pork Loin)
Arista alla fiorentina, or Florentine Spit-Roasted Pork Loin, is one of the signature dishes of Tuscan cookery. And like so many Tuscan dishes, the dish is as simple as it is good. Ingredients 1 pork loin roast Olive oil, q.b. For the dry marinade: 2-3 cloves of garlic 2-3 sprigs … Read More
