Filter
Reset
Sort ByRelevance
Sarah Bowdidge
Bistecca alla diavola
Try this delicious bistecca alla diavola
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
20 minMain dishfusilli tricolore, traditional olive oil, chicken cloves seasoned, dairy spread light chives, Cherry tomatoes, Red onion, corn kernels crispy,chicken cloves with pasta salad
-
25 minMain dishmashed potatoes with butter, onion, chestnut mushrooms, Dutch stir-fry vegetables, liquid margarine, ribeye steak, Red wine,ribeye steak with red wine sauce
-
30 minMain dishleeks, traditional olive oil, curry powder, unpolished rice, fish stock of tablet, medium sized egg, fresh parsley, smoked salmon pieces,spicy rice with salmon and egg
-
25 minMain dishonion, traditional olive oil, Red pepper, paprika mix, tomato cubes, couscous, Cherry tomatoes, medium sized egg,israeli egg dish
Nutrition
515Calories
Sodium0% DV0g
Fat62% DV40g
Protein62% DV31g
Carbs2% DV6g
Fiber0% DV0g
Loved it