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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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30 minMain dishflour, milk, buttermilk, egg, plum, blue cheese, thyme, arugula, white hazelnuts, pear, White wine vinegar, olive oil,savory clafoutis with prunes and blue cheese -
45 minMain dishonion, winter carrot, celery, breakfast bacon at a stretch, traditional olive oil, minced beef, tomato paste, dried oregano, Red wine, beef broth from tablet, tomato cubes, lunghi extra long spaghetti,real Italian spaghetti bolognese -
45 minMain dishpuff pastry, eggplant, Mozzarella, cinnamon powder, iceberg lettuce, turn complet oregano-olive with white cheese,greek packages with salad -
45 minMain dishsomething crumbly potatoes, winter carrot, onion, celery, mild olive oil, dried laurel leaves, fresh thyme, La Trappe Quadrupel, chicken broth tablet, tap water, Double cheese trappist cheese, fresh flat parsley, campagnard bread,Trappist beer cheese soup
Nutrition
515Calories
Sodium0% DV0g
Fat62% DV40g
Protein62% DV31g
Carbs2% DV6g
Fiber0% DV0g
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