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 he Italian word "bistecca" takes its name from the English beef steak to indicate a slice of beef. In today's Italian cooking techniques, a steak can be cooked in a variety of ways: one of the most common ways is to grill it In America, during the treks into the Far West, the combination with Mexican cooking created a particular brand of cookery known as Tex - Mex, a fusion of barbecue, a typical method of cooking in the south and south-west of the USA, and the spicy ingredients prevalent in Mexican recipes.
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Chili pepper steaks
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4 beef fillets weighing 200 g./7 oz. - 4 slices of stale bread - 5 anchovy fillets - 2 peeled garlic cloves - onion ring - 3 juniper berries - 1 red chilli pepper - 1 cup extra virgin olive oil - 30 g./1 oz. butter - 1/2 lemon - 1/2 teaspoon oregano - salt - black round pepper.
Place the garlic, onion, juniper berries, anchovy fillets in a mortar, crush and gently pour in 3 tablespoons of oil and the lemon juice (you can also use a blender).
Remove the crust from the berad, cut into the same size as the steaks and spread with mixture evenly.
Place the meat slices in a greased baking tray and turn golden brown in the oven at an average heat for 10'.
Grease steaks with oil and cook under the grill, add salt and pepper and place on bread slices.
Garnish meat with a knob of butter and a sprinkling of oregano.
Serve warm.
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| Cabernet Sauvignon from Alto Adige Ca' d'Archi
Santa Margherita
Red wine achieved by means of a very refined process, stored in oak casks from the French Massifs Centrals for 12/14 months and bottled until drunk. Deep ruby with violet reflections. Full and intense bouquet with hints of withered marasca, raspberry and vanilla. Definite strength, velvet texture with a very slight hint of tannic as an aftertaste.
Serve at:
16° - 18° C.
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