Bistecca alla diavola

Name: bistecca alla diavola
Total time: 30 min
Yield: 4
Ingredients: 750 gram fennel bulb in parts, leaves separately; 150 milliliters olive oil; 1 bulb garlic; 2 Red pepper in rings; 1 tablespoon rosemary minced meat; 125 gram steak

Try this delicious bistecca alla diavola

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Preheat the oven to 220ºC.
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.
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.
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.
Roast the steak in a hot grill pan for about 2 minutes per side.
Serve the meat with the rest of the pepper-garlic oil separately and the roasted fennel. Garnish with fennel green.