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Sarah Bowdidge
Bistecca alla diavola
Try this delicious bistecca alla diavola
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Ingredients
Directions
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Preheat the oven to 220ºC.
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Divide the fennel parts over the baking sheet. Sprinkle with salt and drizzle with 3 tablespoons of olive oil. Roast the fennel in the center of the oven in about 20 minutes until lightly browned and al dente.
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Halve the bread roll garlic horizontally. Pour the rest of the olive oil into a frying pan and place the garlic halves with the cut side down. Add the red peppers and heat for 20 minutes at the lowest setting.
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Press the garlic pulp out of the bread and put it back into the oil. Brush the steaks with a little of this pepper-garlic oil and sprinkle with salt and rosemary.
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Roast the steak in a hot grill pan for about 2 minutes per side.
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Serve the meat with the rest of the pepper-garlic oil separately and the roasted fennel. Garnish with fennel green.
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60 minMain dishgarlic, Quinoa, Tasty vine tomato, jalapeño pepper, ready-to-eat avocado, extra virgin olive oil, black beans, tap water, ground cumin, spelled flour, mild yogurt, salt,spelled wrap with quinoa and black bean garlic spread -
35 minMain dishtrout, Red onions, smoked bacon, (freshly ground) pepper, dried tarragon, cold butter or margarine, dry white wine, butter to grease,trout with bacon and onions
Nutrition
515Calories
Sodium0% DV0g
Fat62% DV40g
Protein62% DV31g
Carbs2% DV6g
Fiber0% DV0g
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