Bistecca alla fiorentina
Italian steak dish From Wikipedia, the free encyclopedia
Bistecca alla fiorentina (lit. 'beefsteak Florentine style') is an Italian steak dish made of young steer (vitellone) or heifer (scottona) that is one of the most famous dishes in Tuscan cuisine. It is loin steak on the bone cooked on a grill until rare (50 °C).
| |
| Alternative names | Beefsteak Florentine style |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | Tuscany |
| Cooking time | 11 minutes to 17 minutes |
| Main ingredients | Beef |
History
The word bistecca was borrowed from the English beefsteak in the early 19th century.[1] An 1863 dictionary defines it as:
Italian: ...una larga fetta di carne, tagliata dalla culatta o d'altronde, poco arrostito sulla gratella, or altramente, e che si mangia così guascotta. ...a thick slice of meat, cut from the rump or elsewhere, lightly cooked on a grill or otherwise, and eaten undercooked.[1]
Definition
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 the other.
The Italian gastronomist Pellegrino Artusi, in his 1891 cooking manual Science in the Kitchen and the Art of Eating Well (La scienza in cucina e l'arte di mangiar bene), defines the cut of the steak as follows: "Florentine steak. From beef-steak, an English word that is worth the rib of an ox, came the name of our steak, which is nothing more than a chop with its bone, a finger or a finger and a half thick, cut from the sirloin of a steer."[2]
See also
Media related to Bistecca alla fiorentina at Wikimedia Commons
References
Bibliography
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