Florentine-style meat
Description
The dish is prepared without unnecessary complications. The veal must be excellent—tender, lean, and aromatic. Only the highest quality meat can be cooked Florentine style, meaning without adding any seasonings, spices, or flavor enhancers—it simply doesn't require them. So approach the selection of veal with full responsibility ;) The dish should ideally be prepared outdoors, although you can adjust the recipe slightly and cook it at home. Here's the recipe for Florentine-style meat: 1. Rinse the meat, carefully dry it with a towel, then slice it across the grain into thick pieces—don't be alarmed!—about 4–5 centimeters thick. Cutting it thinner makes no sense—the meat will turn out dry. Making small pieces is also not advisable, for the same reason. The average portion of bistecca fiorentina in Italy weighs 800 grams or more, but for the average Russian stomach, that might be too much—so half-kilogram portions will be quite sufficient. You can always cut them into smaller pieces later, but I assure you, there'll be no need. First, it will be incredibly delicious; second, Florentine-style meat is eaten without side dishes, only with fresh bread and wine. So there's no point in cutting it small. 2. The next step is the coals. They must be very hot, providing strong, intense heat so that the meat's surface instantly forms a crust while the inside remains barely cooked—tender, juicy, and pink, like a maiden's blush ;) Place the meat on the grill when the coals are well heated, and grill for about 5 minutes on each side. 3. Prepare the sauce in advance. It's extremely simple—salt, pepper, olive oil, and lemon juice. That's it. No spices, herbs, condiments, and certainly—God forbid!—no mayonnaise or ketchup. Only the noble simplicity of the ingredients listed above. Whisk them vigorously with a whisk into a light, almost weightless emulsion and serve immediately! 4. Arrange the hot, steaming, aromatic pieces of veal on plates. Tear, rather than cut, fresh wheat bread into pieces, pour chilled young wine into glasses. Drizzle the Florentine-style meat with the sauce, sip the wine, and imagine you're in sunny Italy... Buon appetito! ;) The dish is now ready to be served.