UFlorence udume emhlabeni wonke ngenxa yokusikeka kwayo, ukunyakaza okunamathelayo nokumnandi kakhulu - "i- bistecca alla fiorentina ." Abaningi baseMelika bangabiza lokhu iPorthouse bese bebuza ukuthi ingxabano iphathelene ngani. Futhi babezohlala kahle ezimweni eziningi; nakuba i-Florentine-Style steak ibonakala ngokuvelele kumamenyu cishe kuwo wonke ukudla kuFlorence, ukuthola okuhle akuyona neze kulula. Kodwa uma wenza kanjalo, izulu emhlabeni: inyama enothile, enomsoco, engavamile, ngakho-ke ithenda ingadliwa ngepuni. Imfihlo enkulu yiyo izinkomo zezinkomo, iChianina.
Izinkomo ze-Chianina ziyizinkabi ezimhlophe eziphakanyisiwe esigodini saseTscany sikaVal di Chiana, eduze kwaseArezzo. Ukudla kwabo kukhona kokubili okunomsoco futhi okunambitheka, futhi ngenxa yobukhulu obufinyelelwe yizilwane, ama-steaks angadlula kalula amapremu angu-6 ngayinye.
Ukuze uthole umthombo wezinkomo ze-Chianina eNyakatho Melika, xhumana ne-American Chianina Association. Ngaphandle kwalokho, uthenge i-steak kusuka kwenye inhlobo; ukukhonza abantu ababili ozoyifuna umuntu osebekhulile kahle (uya kumculi owethembayo), ulinganisa amakhilogremu angu-1 kuya kwangu-2, futhi u-1 3/4 kuya ku-2 intshi ubukhulu (700-900 amagremu no-4 cm obukhulu).
Njengabalobi uVittorio Zani noGiampaolo Pecori inothi "ku- Fuoco Vivo," iqoqo lezokupheka zokupheka kwe-Italian, ubukhulu bunikelwa ubukhulu be-T-bone ehlukanisa ifayela kanye ne-filet; lokhu kusho ukuthi uma kwenzeka isilwane esikhulu, i-steak ingaba yimbi kakhulu futhi isisindo nakakhulu.
I-fiorentina-style steak isetshenziswa njalo ku- sangue (okungajwayelekile) futhi ngempela, kuyisenzo sobugebengu sokunquma ukusika okunjalo kwekhanda eliphezulu.
Okuzokwenza
- 1 obukhulu (cishe 2-intshi) steak, namathambo (Ngokuba ukusika,
- I-porterhouse ihamba kahle ngoba ine-filet kanye ne-counter-
- ifayelaf. Uma lokho kungatholakali, sebenzisa i-T-Bone noma
- i-stak steak
- .)
- Dash usawoti olwandle
- Dashi pepper
Indlela Yokwenza
Lungisa amalahle nama-grill
Uma usuphethe i-steak yakho futhi amalahle akho alungile (kufanele ashise kakhulu; kufanele nje ukwazi ukubamba isandla sakho phezu kokuphakama kwe-grill cishe imizuzwana engu-4), usethe i-grill yakho cishe ngamasentimitha angu-10 ngaphezulu kwawo futhi uvumele itshisa imizuzu embalwa, kodwa hhayi isikhathi eside, ngoba kungenjalo, izoshisa imigqa ibe inyama.
I-Grill
Yehlisa i-steak ku-grill, ake isesha kancane, bese unciphisa ukushisa ngokuphakamisa i-grill kancane.
Ngokushesha nje lapho i-steak iphuma e-grill kalula, yifake futhi ukhulule usawoti indawo ebusisiwe. Ngemva kwamaminithi ambalwa, uma olunye uhlangothi luphuma mahhala, flip futhi futhi usawoti. I-Grill ngamaminithi ambalwa ngaphezulu, flip, inkathi kancane nge pepper, flip, pepper futhi kancane, futhi yilokho.
Into ebalulekile ukuthi ukushisa kufanele kuhlale njalo futhi kulandela ukulandela ukushisa okuphezulu kakhulu futhi uma amalahle ebukeka sengathi abulawa phansi ngobumnene, ubavuselele ekuphileni. Ukupheka kufanele kwenzeke esikhaleni semaminithi ambalwa, futhi uma sekuphelile, i-steak kufanele isabonakali ngaphakathi. Isikhathi esingakanani? Lokhu kuxhomeke emlilweni wakho nambitha. Kodwa-ke, uma usebenzise cishe i-steak 2-intshi futhi ususiwe kusukela esiqandisini ihora elilodwa ngaphambi kokugcoba, kufanele kuthathe imizuzu engaba ngu-3 kuya kwemi-4 yokugcoba ngakunye ngokushisa okukhulu.
Hlala ukhumbule ukuthi i-steak yakho, ikakhulukazi uma iqinile, izoqhubeka nokupheka imizuzu embalwa ngemuva kokuyisusa emlilweni. Ngakho-ke, faka isikhathi sakho sokupheka ngokufanele.
Esinye sezivivinyo ezinhle kunazo zonke zokunikezwa kwe-steak yizizwa.
Ukudla okunomsoco kuyinto enhle futhi elula, futhi njengoba idlula kusuka ezingavamile noma ephakathi ukuze kwenziwe kahle, ukucindezela njengoba ihamba, kuba kancane kancane futhi ekugcineni unyielding.
Ngokuchaza ukuthi uzizwa kanjani, uBob Pastorio uthi: "Inkambo emfushane: cindezela ngobumnene eduze kwesisekelo sesithupha - leyo ndawo edla inyama okuthiwa i-Venus (ngempela!) - ngomunwe wenkomba ngakolunye uhlangothi. Yilokho inyama engavamile uzizwa ethanda.
Cindezela phakathi nendawo yesundu. Phakathi. Cindezela engqenqemeni wangaphandle yesandla esandleni se-pinkie. Wenze kahle."
Ukukhonza
Esikhathini esedlule, abantu baphakamisa i-pat of ibhotela, kodwa okubaluleke kakhulu ukuthi uzobona namhlanje yi-wedge lemon kanye nokukhishwa, isaladi elula eluhlaza . Amanye amathuba okudla okuhlangene afaka amazambane othosiwe , ubhontshisi bama-cannellini obunwe ngamafutha omnqumo, usawoti, kanye nopelepele, nesipinashi esikhishiwe .
Khonza uhambisane newayini elinomvu eligcwele, eligcwele njenge-Chianti Classico Riserva, iBrello, noma iBarolo.
Ihlelwe nguDanette St. Onge