The Tuscan-Style Steak with Arugula & Parmesan at #5437. Made this last night.

M

Marg CDN

Well-known member
Alas, under some significant snow, my arugula had to be supplemented by store-bought.

It was very good. Simple, light, just as Tuscan cooking is. I've forgotten how much I enjoy making Italian food and how it can be 'simply' delicious.

I looked up this style before making it in Marcella's books and in one called "Twelve - Tuscan". Both assemble it with a drizzle of olive oil and balsamic.

The one that Pat has offered here was an opportunity to try a new olive oil I received as a gift. (I don't like a lot of the very fruity Ex Vir oils because I find them to be too green). THis oil was outstanding and I have to say that it really made the dish. It's tiny, expensive and I'll now buy it myself as it is just delicious. Bilippo is the brand name.

I had 2" NY strip loins so when they were done, I cut them on the diagonal and laid them on the arugula bed. Served it with lentil soup and morel risotto.

It's on the can-make-again list.

Thanks Pat.

 
I love th No Cal part of your monacher. Makes me think I could make anything you offer with no

penalties.

I really don't have a recipe for risotto. (I'm really bad at having recipes now) For any dried mushroom risotto, and I usually use porcini, I always add the filtered mushroom soaking water. I put onions in to fritter around in the butter and drop of olive oil with the rice, to start. Often I use shallots.

I used chicken broth. I just find that even it I am making a meat-based other dish, such as osso bucco, I still prefer the subtlety of chicken broth over veal or beef, and veg broth is just the wrong flavour for me.

I'm afraid I have no measurements that would be worth sharing. I'd probably be just annoying. I just add the broth, very little at a time, making sure that it can almost sizzle at each addition. I use the mush soaking water first to make sure it all gets in, then just add the broth until the rice is perfectly al dente. Takes a lot of testing, for me.

I used to make risotto a lot. My favs are:
- porcini and asparagus, as well as
- squash -- with lots of parm, this is heavenly

I always use very good quality Parmeggiano, and lots of it. I like the risotto very creamy.

 
I began making risotto when ds was 2 and

figured out that if I had to continuously stir, my dh had to take care of ds!!!!!
Now I have regular guests that request risotto. What a carbolisious treat!

 
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