The article calls Chianina an "upscale boutique steakhouse named after the Italian breed of cattle originally used for Bistecca
Among the restaurant's specialties are Linguini Agnello, a dish featuring spicy lamb strips marinated in garlic, balsamic vinegar, pesto and tomato; Tortellini Giafranco, a Norwegian salmon poached with white wine and fresh spinach served on a bed of cappellini in a saffron vodka sauce; Bistecca
Griglia Cosa Nostra, a grilled New York strip steak with baby shrimp, rosemary and gorgonzola cheese; and Piccata Marsala, which features veal medallions with mushrooms in a marsala wine sauce.
For that, I took my inspiration from the Italians and their bistecca
alla Fiorentina, which is grilled steak finished with extra-virgin olive oil and a squeeze of lemon.
The massive Chianina beef steaks now marinating will become the famous Bistecca
The Al Forno's legendary beef cut - bistecca
di manzo alla griglia (Dh98) for instance, simply took our breath away.
The real draw, though, is the famous Bistecca
alla Fiorentina (Florentine Steak), a 2.
He skipped around the small cucina and showcased his skills to a class of 16, sharing his recipe for eggplant parmigiana (a mozerella, parmesan, tomato sauce and eggplant dish) and bistecca
in guazzeto e gnocchi (steak and spinach gnocchi with a tomato sauce) all whilst providing the history of certain vegetables, safety tips and which utensils to use.
Their signature dish is Bistecca
Florentina (steak the Florence way) and a meal for two in the Osteria will cost around [euro]74 plus drinks www.
19) Furthermore, by introducing the economic reality of the family, Masino addresses the financial pressures, exacerbated by poverty and deprivation, placed on the parents: "La moglie vede che intanto sogguarda verso la bistecca
del bambino; allora un disprezzo cattivo l'assale contro il padre che ha fame del cibo del figlio" (72).
The restaurant has an extensive menu that includes a vast selection of pizza, pasta, fish and meat including the signature 32oz Bistecca
al Forno with grilled Portobello mushrooms, plum tomatoes and sauted potatoes.
Other tempting local dishes include bistecca
alla fiorentina - chargrilled T-bone steak served rare.
Fresh From the Farmers' Market," taught by Gayle Jolley, features Young Lettuces With Roasted Cherries and Warm Local Goat Cheese; Oregon Bistecca
With Peperonata and Lemon; Gratin of Fennel and Nectarine; and Blueberry and Basil Shortcakes.