Ingredients
No. Servings
- Chianina fiorentina igp
1Kg1Kg - Head of radicchio
1unit1unit - Spring onions
2unit2unit - Black pepperto taste
- Extra virgin olive oilto taste
- Saltto taste
- Red wine
2glass2glass
Purchasable products
Fiorentina di Chianina IGP VBAC rib cut (1)
1 product1 product € 45.50-1%Tuscan Extra Virgin Olive Oil IGP Certified (500ml)
1 product1 product € 17.90Tuscan Red Wine IGT San Piero Tenuta di Castelfalfi Organic
1 product1 product € 16.90-23%
Preparation
- STEP 1 OF 7
Cut the spring onions in half and season them with oil, salt, and pepper.
- STEP 2 OF 7
Wrap them in foil and do the same for the radicchio.
- STEP 3 OF 7
Grill the spring onions and radicchio.
- STEP 4 OF 7
Take the Fiorentina at room temperature and massage it well with coarse salt.
- STEP 5 OF 7
Cook the Fiorentina rare on a hot grill for 4 minutes on each side.
- STEP 6 OF 7
Let the meat rest for a few minutes.
- STEP 7 OF 7
Cut the fillet and sirloin, season with salt, a drizzle of oil, and serve with the prepared sides.
Suggestions
Foil
Grill
General Information
More information
Take advantage of the FIORENTINA10 discount until February 16 to get a 10% discount on your purchase.
Origin
Italia, Emilia Romagna
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Energy (kcal) | 56.9 |
Carbohydrates (g) | 0.14 |
of which Sugars (g) | 0.14 |
Fat (g) | 0.66 |
of which Saturates (g) | 0.2 |
Protein (g) | 1.27 |
Fiber (g) | 0.03 |
Sale (g) | 0.01 |
- Proteins1.27g·60%
- Carbohydrates0.14g·7%
- Fats0.66g·31%
- Fibers0.03g·1%