European
European - Italian Heritage & Regional Classics
Florentine Bistecca alla Griglia with Rosemary Garlic Sea Salt
Chef's Menu Description
An exquisite gourmet creation celebrating authentic culinary heritage, balanced spices, and fine artisanal technique.
Ingredients
- • 400g artisanal Italian pasta or aged Carnaroli rice
- • 3 tbsp cold-pressed extra virgin olive oil
- • 4 garlic cloves, thinly sliced
- • 1 cup dry white wine or Chianti Classico
- • 400g San Marzano plum tomatoes, hand-crushed
- • Fresh herbs (sage, rosemary, basil, flat-leaf parsley)
- • 50g freshly grated Parmigiano-Reggiano or Pecorino Romano
- • Flaky Maldon sea salt and freshly cracked black pepper
Preparation Steps
1
Phase 1
Gently warm olive oil over medium-low heat; add crushed garlic, aromatics, and fresh herbs until fragrant.
2
Phase 2
Sear the key ingredients in the aromatic oil until golden brown; deglaze with wine and reduce by half.
3
Phase 3
Incorporate tomatoes or rich stock, bring to a gentle bubble, and simmer for 25 minutes until rich and glossy.
4
Phase 4
Cook pasta until al dente, reserve 1/2 cup starchy pasta water, and toss vigorously with the sauce to emulsify.
5
Phase 5
Finish with freshly grated cheese, a drizzle of estate olive oil, and freshly cracked black pepper.