For Nick’s birthday this year I cooked a simple 3-course Tuscan dinner, reminiscent of our trip to Italy last year. It goes without saying that ingredients like fresh buffalo mozzarella, Parma ham and Tuscan extra virgin olive oil are not as easy to find in Singapore, and certainly not as fresh and high quality. But it’ll do until we find our way back to Panzano in Chianti to eat at Dario Checchini’s restaurant. Of course, the meal was washed down with a bottle of Chianti Classico and finished off with limoncello.
Insalata Caprese with Parma Ham
Slices of buffalo mozzarella, vine-ripened tomatoes, fresh basil leaves, seasoned with salt & pepper, and drizzled with extra virgin olive oil.
Tuscan Steak Tartare
Finely chopped steak fillet mixed with capers, shallots and parsley. Served with Dijon mustard and free-range egg yolk on top. Full recipe here.
Bistecca alla Fiorentina with Cannellini Bean Salad
Thick T-bone steak (rested for at least 1 hour before cooking) grilled 5mins each side and seasoned AFTER cooking with just sea salt and olive oil. Rest for at least 5mins and serve sliced up on wooden chopping board.
Cannellini beans and salad leaves tossed with parsley, chilli flakes, minced garlic, white wine vinegar, lemon juice, olive oil, and salt & pepper.
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