Bistecca alla Fiorentina


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Bistecca alla Fiorentina

  • course

    Secondo piatto

  • difficulty


  • preparation time

    40 minutes

Nearly every Tuscan home cook is an expert at bistecca fiorentina, a traditional Florentine recipe that calls for only five ingredients. The steak is typically from Chianina cattle — an ancient Tuscan breed known for its prized and tasty meat — seasoned with local spices, and grilled over red-hot coals. It’s traditionally served “rare,” but we won’t judge if you ask for medium. (Not too much, anyway.)

Bistecca alla Fiorentina (Florentine-Style Steak)

Recipe courtesy of Eataly

Yield: 4 servings

1 T-bone or porterhouse steak, at least 3 inches thick & 3-3½ pounds

1 bunch fresh rosemary

1 bunch fresh sage

2 tablespoons extra virgin olive oil

Kosher salt & freshly ground black pepper, to taste

Preheat a grill pan on medium-high heat. Pat the steak dry, and season both sides generously with salt and pepper.

Tie the rosemary and sage bunches together with butcher’s twine to form an herb brush. Use the herbs to brush the steak with olive oil.

Place the steak on the grill pan, and char it well: cook about 12 minutes on the first side, flip, and cook about 9 minutes on the second side. Like we said earlier, this steak is traditionally served rare.

When the steak is done, remove it from the grill pan and allow it to stand for 5 minutes, so that the juices are retained when the meat is cut. Carve off the fillet and strip steaks and slice before serving. Serve hot, and enjoy!

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Lentil Soup with Pancetta

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White Bean and Tuna Salad Recipe

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Photography Credit:
Elise Bauer

Some items that you will almost always find well stocked in our pantry are canned beans (white beans, garbanzo, kidney) and canned tuna packed in olive oil. We also keep well supplied with onions, including at least one red onion.

So when we are looking for a super-easy-I’m-hungry-now-and-I-don’t-want-to-spend-time-cooking meal we’re prepared. This combination, canned tuna with white beans and onions is classic, and so easy!

It helps to have a high quality canned tuna, packed in olive oil. If you have water-packed tuna it will still work, but you’ll need to add a lot of olive oil to help it come together.

An herb or bitter of some sort is a bright addition too. Mint, parsley, arugula are all growing around our garden at some point, and depending on the season we gather what we can find. You could also use cilantro, tarragon, or rosemary.

A little Tabasco or chili pepper will give the salad a bit of zing. Try substituting the white beans with garbanzo beans. This salad is designed for improvisation.

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Italian Tuna Salad


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Watch how to make this recipe.

Whisk together the lemon juice, capers and Dijon mustard in a large bowl. While continuing to whisk, drizzle in the olive oil in a steady stream. Whisk in 1/4 teaspoon salt. Add the beans to the dressing and mash gently with a spoon. Add the tuna, flaking it with a fork into bite-size pieces. Toss lightly to coat. Top the tuna mixture with the arugula, treviso, endive, shaved fennel, parsley leaves and 1/2 teaspoon salt. Using your hands, toss the salad together, bringing the dressing up from the bottom of the bowl until everything is coated evenly.

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Spaghetti With Italian Tuna And Capers Recipe


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“My girlfriend’s father gave us some cans of this wonderful, imported Italian tuna. This recipe is my attempt at re-creating HIS recipe for pasta with tuna and red sauce. Lauren’s dad would often make this for me when I came to dinner because it had contained no meat. The Italian tuna packed in oil gives this sauce a wonderully “meaty” flavor that I absolutely love. My granny’s mother would also make a dish similar to this on on the Fridays of Lent when they could not have meat.”

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Elevate Your Tailgate: Muffaletta Burger


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I had never had a muffaletta sandwich before I had gone to visit my friend Karen in New Orleans some time last century (late 1980’s lol) and it was love at first bite.

The muffaletta, if you are not familiar, is everything that is right about a deli sandwich

– stacks of sliced deli meats typically including mortadella, a couple types of salami, ham, perhaps some pepperoni and a few slices of Provolone cheese.

What sets the muffaletta apart from the usual hoagie or grinder is that it smothered with an amazing olive salad.

Green and black olives are chopped up with

Italian pickled giardiniera

, garlic, roasted red peppers and other goodies to make the perfect acidic foil to all of the rich deli meat and cheese.

I make this olive salad every once in a while to have on hand for a week and spoon it over any grilled meats, birds, seafood, grilled vegetables, scrambled eggs, mix into tuna salad or toss with a simple green salad… it’s a little addictive.

To make things simple, you can just grill up some cheese burgers add some deli meats and top with the olive salad and it would be yummy. That’s not what we’re gonna do.

I’m a big fan of really good mortadella and didn’t want to loose it in this sandwich.

I was afraid the flavor of the mortadella would get lost paired with a beef patty. I made a 50/50 blend of ground chuck with ground pork (not the extra lean) both of which were 15% fat.

I referenced my charcuterie books and seasoned the meat blend similarly to mortadella

(minus the pistachios). I encourage you to go the extra step, because this thing is da bomb!


Muffaletta Burger





Jeff Parker

Recipe type:

Direct heat


4 to 6


  • For Burger:
  • 1 pound ground beef (85/15)
  • 1 pound ground pork (85/15), not extra lean
  • 1 teaspoon whole peppercorns
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • ¾ teaspoon ground white pepper or finely ground black pepper
  • ¼ teaspoon ground allspice (optional)
  • ⅛ teaspoon ground mace or nutmeg (optional)
  • Kosher salt
  • Sliced Provolone cheese
  • Sliced Black Forest ham
  • Sliced pepperoni, salami, or spicy salami
  • Toasted ciabatta buns
  • New Orleans Olive Salad (recipe follows)
  • Sliced pepperoncini


  1. Crumble ground beef and pork into a large mixing bowl. Lightly toss to mix. Place peppercorns on a cutting board and press down on them using a heavy-bottom pot to coarsely crack. Put cracked peppercorns in a small bowl and stir remaining seasonings, except salt, until well-blended. Add half of the spice blend to the meat and gently toss to mix. Add remaining spices and divide meat into 6 even amounts. Form into balls and press into patties.
  2. Set up grill for direct cooking over medium-high to high heat. Brush and oil grates before cooking. Grill burgers on hot grill for 4 to 6 minutes per side until firm to the touch (not hard) and the juices run clear. Top with a slice of provolone cheese during the final minute of cooking. Since these burgers contain ground pork, the internal temperature of the burgers should be 155°F to 160°F before removing from the grill. Let rest, tented with foil for 5 minutes before serving.
  3. While burgers rest, toast the buns and then generously spread the bottom bun with olive salad. Top with slices of ham and salami, maybe another slice of cheese 😉 and the burger. Add another big spoonful of spread, sliced pepperoncini, and top with the bun… Enjoy!!!



olive salad 013edit


New Orleans Olive Salad





Jeff Parker


3½ cups


  • 1 cup Italian giardiniera (pickled cauliflower, carrots, celery, pepperoncini)
  • 1 cup stuffed Spanish olives
  • ½ cup pitted Kalamata olives (or small black olives)
  • ¼ cup chopped roasted red peppers
  • 2 garlic cloves, chopped
  • 3 tablespoons grainy mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon capers, minced
  • 1 scallion, thinly sliced
  • 1 tablespoon finely chopped flat leaf parsley
  • 1½ teaspoons dried oregano
  • 1 teaspoon crushed red pepper flakes


  1. Add giardiniera (break apart cauliflower florets when measuring), olives, red pepper and garlic to a bowl of a food processor. Pulse until everything is ¼- to ½-inch chopped. Transfer to a large bowls and stir in remaining ingredients. Will keep covered in the refrigerator for 3 to 5 days.


Cheers and Happy Grilling!



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Vegetarian Muffaletta Sandwich


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One of my favorite travel destinations is New Orleans. Have you ever been?

I love pretty much everything about that city—from the architecture to the people—but the food is especially a favorite. In fact, just writing this has me dreaming about a plate of warm beignets and a cafe au lait from Cafe Du Monde!

Another food I cant pass up while visiting is the muffaletta, preferably from Central Grocery. It’s normally stuffed with meat, but if you ask, they’ll make a meatless version for you.

Unfortunately, I dont have any immediate plans to visit New Orleans. So I came up with my own vegetarian muffaletta sandwich, and it did not disappoint!

This vegetarian muffaletta is so delicious! I’ve replace the meat found in traditional versions of this sandwich with a combination of sauteed portabella mushrooms, artichoke hearts, and roasted peppers. Yum!

Of course, the most distinctive part of most muffalettas is the piquant olive salad. If you are an olive lover, you won’t be able to get enough of this delicious salad. It’s made from some of my favorite ingredients giardiniera, green and black olives, capers, and other seasonings—and is simply amazing! Even my husband, who doesn’t like any of that stuff, devoured this sandwich.

Most of the ingredients in this vegetarian muffaletta sandwich are already prepared, so it comes together quickly. It’s also the perfect picnic food and will feed a crowd … just bring plenty of napkins!

This sandwich is easily made vegan  just leave out the cheese.

This Vegetarian Muffaletta Sandwich has all the amazing flavors of the original without any meat! | Hello Little Home

Look at all those delicious ingredients!

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Muffuletta Sandwich Real N’awlins Version Recipe


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What is a Muffuletta Sandwich?

Muffuletta; muffaletta; mufeletta  (moof-fuh-LEHT-tuh or moo-foo-LE-ta) – It’s nickname is simply muff.

Muffuletta Sandwiches can be found all over New Orleans from delis to pool halls and also at the corner grocery stores.  It is an Sicilian sandwich that consists of a round loaf of bread (about 10 inches across) filled with Italian salami, olive salad, cheese, Italian ham, and freshly minced garlic.  The key ingredient is the olive salad which gives the sandwich its special flavor and makes it appealing to the eye.

A true Muffuletta Sandwich must always be served at room temperature, never toasted as it is considered blasphemy to heat the sandwich.

History of Muffuletta Sandwich:

The Italian Market, the

Central Grocery

on Decatur Street, claims to have invented this sandwich in 1906.  Italian immigrant, Signor Lupo Salvatore, owner of the Central Grocery, started making the sandwiches for the men who worked the nearby wharves and produce stalls of the French Market.  The sign over the covered sidewalk proudly proclaims, home of The Original Muffuletta.

Marie Lupo Tusa, daughter of the The Central Grocery’s founder, tells the story of the sandwich’s origin in her 1980 cookbook,

Marie’s Melting Pot


One of the most interesting aspects of my father’s grocery is his unique creation, the muffuletta sandwich.  The mufuletta was created in the early 1900’s when the Farmers’ Market was in the same area as the grocery.  Most of the farmers who sold their produce there were Sicilian.  Everyday they used to come of my father’s grocery for lunch.

They would order some salami, some ham, a piece of cheese, a little olive salad, and either long braided Italian bread or round muffuletta bread.  In typical Sicilian fashion they ate everything separately.  The farmers used to sit on crates or barrels and try to eat while precariously balancing their small trays covered with food on their knees.  My father suggested that it would be easier for the farmers if he cut the bread and put everything on it like a sandwich; even if it was not typical Sicilian fashion.  He experimented and found that the ticker, braided Italian bread was too hard to bite but the softer round muffuletta was ideal for his sandwich.  In very little time, the farmers came to merely ask for a “muffuletta” for their lunch.

To this day, tourists and locals line up at both stores out into the street, waiting for their sandwiches.  Muffulettas are more than just sandwiches, they’re a tourist attraction, especially during Mardi Gras.

Muffuletta Sandwich Real N’awlins Version Recipe:


Muffuletta Sandwich Recipe and History

Prep Time:

15 minutes

Cook Time:


makes 1 to 4 servings



1 round loaf Muffuletta Bread or Italian-style bread, 10-inch in diameter*

Olive Salad (see recipe below)


olive oil

or juice from Olive Salad

2 ounces salami, thinly sliced

2 ounces Italian ham, thinly sliced

2 ounces Provolone cheese, thinly sliced

* Italian bread may be substituted. Check out my

Muffuletta Bread





Either make or purchase your Muffuletta Bread.

Prepare the Olive Salad.


Cut bread in half crosswise (lengthwise) and scoop out about half of the soft dough from top and bottom pieces

(this is to provide more room for the sandwich ingredients)

.  Brush the inside bottom of loaf with olive oil or juice from the Olive Salad marinade.

Layer salami, Italian ham and Provolone cheese on the bottom piece.

Top with as much Olive Salad as will fit without spilling out.  Add top of loaf and press down slightly.

Slice in quarters and serve.

Always serve the prepared Muffuletta Sandwich at room temperature, never toasted.

Makes 1 to 4 servings (depending your the appetite).

Olive Salad Recipe:

2/3 cup pitted and coarsely-chopped green olives

2/3 cup pitted and coarsely-chopped Kalamata olives

1/2 cup chopped pimiento*

3 cloves


, minced



fillet, mashed

1 tablespoon


, drained and rinsed

1/2 cup finely-chopped fresh



1 teaspoon finely-chopped fresh oregano leaves

1/2 teaspoon freshly-ground pepper

1/2 cup extra-virgin

olive oil

* Pimiento are small sweet red peppers, similar to, but more flavorful than, a bell pepper.  You will find small jars of pimiento in your grocery store.

In a medium-size bowl, combine all the ingredients and then allow the flavors to mingle for at least 1 hour prior to serving.

Store, covered, in the refrigerator until ready to use.

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Salted Cannoli with a Tuna and Pea Mousse

Tuna with Peas

Time: 45 min


Ingredients for 4 servings

For the cannoli:

70 g of maize flour
80 g of 0 durum wheat
2 eggs
a pinch of salt
peanut oil, for frying

For the filling:

4 80 g cans of Rio Mare Tuna (Buy them on Amazon here)
100 g of robiola
150 g of fresh shelled peas
a few mint leaves
extra virgin olive oil
sea salt
white pepper

For the sauce:

the pea pods
Extra Virgin Olive Oil
Sea salt
Black pepper
Basil leaves
a few mint leaves for decoration


Knead the two types of flour with the egg and salt, to obtain a firm dough. Leave to rest in the fridge for half an hour and then roll out into thin sheets. Use a pastry cutter to obtain eight discs which should then be wound around steel cannoli cylinders. Fry in a generous amount of hot peanut oil,remove with a slotted spoons and leave the cannoli to drain on absorbent paper.

Prepare the filling, quickly sautéing the peas in a skillet, to which you have added a drizzle of oil and a pinch of salt. Blend coarsely and add them to the flaked tuna, the robiola, the crushed mint and the white pepper. Mix well with a fork to obtain a creamy consistency.

Wash the pea pods well, boil in salted boiling water for 5 minutes and puree using a vegetable mill. Season the sauce with salt, black pepper, oil and the chopped basil. If the sauce is too dense, make it a little more liquid by adding a spoon of the water in which the pods were cooked.
Fill the cannoli with the tuna and cream sauce and bake for a few minutes in an oven pre-heated to 400°F.

Spoon a thin layer of the pod sauce onto individual dishes, using a pastry brush to help you. Place the cannoli on top of the sauce, garnish with a sprinkling of black pepper and decorate with a few mint leaves. Serve with a dish of the remaining pod sauce.

Buon Appetito!

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