 |
| costata Argentina |
It is time to grab the beef at its best part - in Italian it is called "costata" (rib steak but without bones) - and present you one of my favourite meals, the costata Argentina.
Today I started my journey to discover local markets (as I am quite sick of CBA, Interspar or any other commercial center shops - their quality is questionable!) and I went to Vásárcsarnok to test. If I need to use only one word to describe this experience, it would be: "non ho parole" which literally means "I have no words" :) The atmosphere of the whole building and the 3 floor market stalls were amazing and for one moment it felt like walking in the little market of my hometown, north Milano. The producers of local products and ingredients fulfilled my eyes wherever I looked - many colours, nice and more quiet people compared to us, loud Italians. Another similarity was the crowd - like Italians at home, everyone is focused, on a mission to find the best ingredient for cooking - so I also tried to find my way to the best stand for meats as I planned this steak for dinner tonight.
As it is a bit late for dinner, I tried to take care about your "bella figura" and prepare something calorie-free :) so this beautiful costata is embedded on a simple salad. Red meat preparation always depends on personal taste - I like it medium with some reddness inside.
Hope you enjoy the view - let me know if and when I can prepare it also for you and your friends!
Ciao a tutti & buon appetito!
Marco
 |
| pasta alla bolognese |
Since pasta is one of the most typical Italian plate (for sure 9 out of 10 people will immediately say "pasta" if you ask them about Italy - and maybe some will mention Berlusconi :) ) what else could be the perfect dinner for meat lovers, if not pasta alla bolognese.
Most of you probably tried it with spaghetti or lasagne but I assure you, every type of pasta could be deliscious with the right ragu.
Speaking of ragu, did you know that Bolognese sauce originates back in the 5th century?
Let me invite you to continue this old tradition of this marvellous sauce, take a bite and enjoy how parmesan melts together with the little meat pieces on the pasta!
Ciao a tutti & buon appetito!
Marco
 |
| saltimbocca alla romana |
Returning to our meal,this is our,or my second plate for today,as i wrote before, Italian people are eating the appetizer,first plate,second plate ( could be meat,as in this case,or fish,or simply caprese,delicious) and naturally coffee with limoncello.
This plate i prepared with beef,ham and cheese,and just added some salad, little quantity of tomatoes.
It's clear the taste of the meat could change if you are going to the right butcher,to ask for the perfect part of the beef or any other animal,and then,start with the fantasy,as i make or made,because Italian taste and kitchen are inimitable in all the world.
Post to you soon, with some other great Italian taste!
Ciao a tutti & buon appetito!
Marco
