This week, learn to make a perfectly cooked Steak Alla Florentine, a delicious Venetian Grilled Swordfish, a Ricotta and Coffee dessert, and an easy baked Italian Omelet. Also, hear about how Marilyn was treated at the hospital when she broke her leg in Italy.
STEAK ALLA FLORENTINE
Porterhouse 11/2 ” to 2″ thick
Rub with oil
Sprinkle generously with course grind black pepper
Rest at room temperature for 1/2 hour
Grill on medium hot
About 6 to 8 minutes on each side
Depending on preference for doneness use finger method to check doneness
Remove from heat
Season with salt
Let rest for 5 minutes
Slice into strips, place on serving platter
Brush steak with mixture of olive oil, chopped rosemary,chopped garlic, chopped parsley and serve
You can also sprinkle the cut steak with fresh grated Parmigiano
VENETIAN GRILLED SWORDFISH
Sauce
Mix 1 tablespoon salt 2 tablespoons lemon juice
Beat with fork to dissolve the salt
Add 1 teaspoon of dried oregano, a few grinds of pepper
Grill a 2 pound swordfish steak 1/2″ thick 2 minutes per side
Prick fish with fork
Pour sauce over, slice and serve over a bed of arugula
Mix with some of the sauce
EASY VENETIAN DESERT RICOTTA AND COFFEE CREAM
In a food processor mix 11/2 pounds ricotta, 2/3 cup sugar
Add while machine is running 5 tablespoons dark rum,1/2 cup strong expresso
Pour into 6 glass desert dishes
Refrigerate overnight
Garnish with whole coffee bean and serve with cresspelle wafers
BAKED ITALIAN OMELET
Saute in frying pan,non stick that can go into oven, no rubber handle
Medium heat 1 tablespoon olive oil
Add 1 onion chopped, 1 cup italian turkey sausage removed from casing
Cook till brown
Mix 6 eggs, 1/4 cup milk, salt and pepper
Pour over sausage mixture
Top with 1 cup shredded gruyere cheese
Bake at 400 degrees for 20 to 25 minutes
Slide onto platter and serve
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