Anyone from Tuscany on here; I have acquired some Chianina beef, what should I have on the side with it?

Question

In the absence of Tuscans any Italian, French or American chefs please answer!

Answer 1

What's wrong with English chefs who are Italian decent - !!!

Anyway, french beans al-dente - tossed in garlic, red onion and olive oil.

I also like new potatoes baked in the oven with garlic, seasalt and rosemary.

plus some good ole crusty bread.

Answer 2

Seasoned Lard-Studded Sirloin of Chianina with Sagrantino Sauce, Tomatoes and Dry Radicchio

Ingredients - Serves 4

12 ripe cherry tomatoes

extra virgin olive oil

salt and pepper

2 Trevigiano radicchio (that's long, not round, radicchio)

2 Chianina beef sirloin steaks, about 700g each (or any top quality beef)

50g of seasoned lard, sliced finely, or streaky bacon

30g shallots, finely chopped

sage and rosemary

fresh garlic clove, chopped

600ml Sagrantino (an Umbrian red wine)

aromatic seasoning (sea salt flakes, wild fennel, sage, rosemary, lemon peel – all chopped together)

freshly milled pepper

and some string

Preparation:

Cut the tomatoes in half horizontally, remove the seeds, sprinkle with oil and salt and put in a 140C oven for 1 ½ hours. Cut the radicchio into 4 lengthwise, sprinkle with oil and salt and put in the oven at 140C for about 2 hours.

Remove the fat from the meat and cut 2 medallions of about 3cm high from each steak. Cut each steak to about halfway through in the direction of the meat fibres. Put the slices of lard into these cuts and secure by tying the string around twice.

For the Sagrantino sauce, put the shallots, oil, herbs and garlic into a small pan and fry gently. Mix in the wine and reduce until it becomes syrupy. Strain, cool and keep to one side.

Brown all sides of the meat in a very hot frying pan and then put in a preheated 200C oven for 5 minutes. Remove and let it rest for about 2 minutes in a warm place.

Serve it sliced in half, this time in the opposite direction to the original incisions (against the meat fibres), ie all the way through, horizontally through the earlier cuts. Add the aromatic seasoning and fresh pepper, pipe a line of the reduced Sagrantino and arrange the tomatoes and radicchio to serve.

Bistecca Fiorentina

Makes: 2 to 3 servings

INGREDIENTS

1 (2-1/2- to 3-pound) porterhouse steak (2 1/2 to 3 inches thick)

2 tablespoons olive oil

1 to 1 1/2 tablespoons kosher salt

1 teaspoon coarsely ground black pepper

2 to 3 large onions, cut into 1-inch chunks

A few handfuls (about 3 to 4 ounces) arugula

Chianti Butter, for garnish

INSTRUCTIONS

Brush steak with olive oil, season well with salt and pepper, and let sit, uncovered, at room temperature for 30 minutes. Position one oven rack in the top third of the oven, a second rack in the bottom of the oven, and heat to 500°F (not on broil).

Fill a 13-by-9-inch baking dish with enough onions to completely cover the bottom. Place the baking dish on the lower rack. Place the steak directly on the top rack, positioned above the dish of onions. Use tongs to turn the steak after 15 minutes, and check periodically to make sure it is not burning. For medium rare, roast until the internal temperature registers 125°F, about 35 to 40 minutes.

Discard onions and place steak on a cutting board to rest for 5 to 10 minutes before serving.

To serve, place on a bed of arugula and top with a few slices of Chianti Butter (alternatively, brush on a little high-quality extra-virgin olive oil).

Beverage pairing:

A red wine from Tuscany would be delicious with this hearty dish.

A Chianti

Rosso di Montalcino (made from Sangiovese), like the 2004 Casisano Colombaio Rosso di Montalcino.

hope these help.      good luck and enjoy.

Answer 3

Make some cannelini beans and drizzle the best olive oil you can find over them- absolutely delicious.  In America you will have to find some sort of boutique label oil, will cost you at least $20, but so worth it.  Find the newest oil you can.

Potatoes roasted in the oven with sage and rosemary are also traditional.