There is a dish named after a Tuscan (Italian) City. It's prepared 'a fuoco vivo'?!
a fuoco vivo means of a high flame!. Any idea what's the name of the dish!?Www@FoodAQ@Com
Answers:
A Fuoco Vivo means grilling the italian way!.(instructions at the end)
Florence is the Italian city, alla fiorentina means the florence way
In the Tuscan grilled foods pantheon pork chops are second only to the BISTECCA ALLA FIORENTINA
Prepare a hot (you can hold your hand at grill level for 5-6 seconds) fire, set the chops on the grill, turn them after a few minutes, season them with salt and pepper, turn them again and repeat the seasoning, and you're done!. The pork should be well cooked (white when you cut into it), but not so cooked as to toughen -- the best way to tell is by feel, and you'll learn to judge the perfect moment with experience!.
Or the same with beef:
2 Porterhouse Steak of beef or young beef
? Extra Virgin Olive Oil
? Salt
? Pepper
For a good Fiorentina the meat must be of excellent quality, well ripened and not beaten: the steaks must be about 2!.5 cm thick and weight about 500 gr!. Each!.
Prepare the embers and heat the grill before laying the unseasoned steaks on it!. When they are cooked on one side, (you will see the steak juice floating on the other) turn them over and cook the other side!. Sprinkle the roasted parts with salt and pepper only when both side are cooked!. Doing the seasoning only at the end, you will preserve the tenderness of the meat!.
Remove the steaks from the grill when they are well colored on the outside, but still tender in the inside!. Lay them on a heated serving dish and serve, garnished with slices of lemon and accompanied, if desired, by extra-virgin olive!.
TIPS
1) Seasoning with salt and pepper only after both sides are cooked!.
2) Turn the steak on the fire only once!.
I
Instructions for A fuoco vivo:
A couple of words on technique: Let your fire burn down to coals that have a little ash on them before you begin!. The question of exactly how far to place the meat from the coals depends upon the size of the piece of meat and the temperature of the fire, and is therefore best answered by experience!. I put my hand over the fire (just above the grill); if I can only hold it for two seconds, the flame is quite hot -- perfect for searing a steak, for example!. 3-4 seconds is cooler, and suited for grilling meats that cook quickly!. For meats that have longer cooking times (poultry, spare ribs, and such), I aim for coals that I can hold my hand over for 5 seconds!. Keep in mind that you can vary the heat by raising or lowering the grill, and also that for some kinds of cooking you may want to build a two-tiered fire, with lots of coals in one section, that give a 2-second fire, and fewer coals in another, for a 4-second fire!. This sort of fire is perfect for steak, for example -- the hot section for searing, and the cooler section for cooking the steak through!. If you are instead spit-roasting, you can build a nice bank of coals and set the spit in front of them, with a pan under it to catch the drippings, which will be perfect for basting!. Regulate the intensity of the heat by moving the meat closer to or further from the coals; you will likely want to start by giving something like a pork roast a blast of heat to sear it and then move it to a cooler section to cook it through, but begin something fattier like chicken with its skin some distance from the coals, lest the dripping grease cause flareups that char the meat, and move it in closer to brown it once it's almost cooked!. In any case, experience will guide your hand, and once you have the technique down -- the important thing to remember is not to rush things -- grilling is one of the most satisfying cooking methods there is!.
Last thing: If you can, use wood charcoal to make your fire!. Brickettes may be cheaper, but they're made from a variety of ingredients (including sawdust), and can impart off flavors to the foods cooked over them!.Www@FoodAQ@Com
Florence is the Italian city, alla fiorentina means the florence way
In the Tuscan grilled foods pantheon pork chops are second only to the BISTECCA ALLA FIORENTINA
Prepare a hot (you can hold your hand at grill level for 5-6 seconds) fire, set the chops on the grill, turn them after a few minutes, season them with salt and pepper, turn them again and repeat the seasoning, and you're done!. The pork should be well cooked (white when you cut into it), but not so cooked as to toughen -- the best way to tell is by feel, and you'll learn to judge the perfect moment with experience!.
Or the same with beef:
2 Porterhouse Steak of beef or young beef
? Extra Virgin Olive Oil
? Salt
? Pepper
For a good Fiorentina the meat must be of excellent quality, well ripened and not beaten: the steaks must be about 2!.5 cm thick and weight about 500 gr!. Each!.
Prepare the embers and heat the grill before laying the unseasoned steaks on it!. When they are cooked on one side, (you will see the steak juice floating on the other) turn them over and cook the other side!. Sprinkle the roasted parts with salt and pepper only when both side are cooked!. Doing the seasoning only at the end, you will preserve the tenderness of the meat!.
Remove the steaks from the grill when they are well colored on the outside, but still tender in the inside!. Lay them on a heated serving dish and serve, garnished with slices of lemon and accompanied, if desired, by extra-virgin olive!.
TIPS
1) Seasoning with salt and pepper only after both sides are cooked!.
2) Turn the steak on the fire only once!.
I
Instructions for A fuoco vivo:
A couple of words on technique: Let your fire burn down to coals that have a little ash on them before you begin!. The question of exactly how far to place the meat from the coals depends upon the size of the piece of meat and the temperature of the fire, and is therefore best answered by experience!. I put my hand over the fire (just above the grill); if I can only hold it for two seconds, the flame is quite hot -- perfect for searing a steak, for example!. 3-4 seconds is cooler, and suited for grilling meats that cook quickly!. For meats that have longer cooking times (poultry, spare ribs, and such), I aim for coals that I can hold my hand over for 5 seconds!. Keep in mind that you can vary the heat by raising or lowering the grill, and also that for some kinds of cooking you may want to build a two-tiered fire, with lots of coals in one section, that give a 2-second fire, and fewer coals in another, for a 4-second fire!. This sort of fire is perfect for steak, for example -- the hot section for searing, and the cooler section for cooking the steak through!. If you are instead spit-roasting, you can build a nice bank of coals and set the spit in front of them, with a pan under it to catch the drippings, which will be perfect for basting!. Regulate the intensity of the heat by moving the meat closer to or further from the coals; you will likely want to start by giving something like a pork roast a blast of heat to sear it and then move it to a cooler section to cook it through, but begin something fattier like chicken with its skin some distance from the coals, lest the dripping grease cause flareups that char the meat, and move it in closer to brown it once it's almost cooked!. In any case, experience will guide your hand, and once you have the technique down -- the important thing to remember is not to rush things -- grilling is one of the most satisfying cooking methods there is!.
Last thing: If you can, use wood charcoal to make your fire!. Brickettes may be cheaper, but they're made from a variety of ingredients (including sawdust), and can impart off flavors to the foods cooked over them!.Www@FoodAQ@Com
It means to grill!. So chicken over the grill cooked simply would be pollo a fuoco vivo!.
Prep Time: 2 hours
Cook Time: 1 hour
Ingredients:
A chicken (3 1/2 to 4 pounds, 1!.5-1!.8 k)
1 tablespoon coarse sea salt (Kosher salt will work fine)
3-4 leaves of fresh sage
2 cloves garlic
A 10-inch (25 cm) sprig of rosemary
Freshly ground pepper to taste (go easy)
A quarter cup of olive oil
Preparation:
Split the chicken up the breastbone, squash it flat, and fold the wings up behind its back!.
Strip the leaves from 8 inches of the sprig of rosemary (reserve the end to serve as a brush) and mince them with the sage, salt and garlic!. Once the mixture is reduced to a paste, add a little bit of ground pepper to it, stir half the oil into it, and rub it into the chicken!. Let the chicken marinate for an hour or so!. In the mean time, build a fire in your barbecue; in terms of heat you should be able to hold your hand at rack level for 6-7 seconds when you put the bird on it!. I generally start skin side up, and with the rack at least 6 inches (15 cm) above the coals -- even 8 if the grill will allow it!. Cook the bird, turning it often and basting it with the remaining olive oil!. Once it has shed the grease under its skin the coals will stop flaming up (lift the bird out of the way of the flames if need be to avoid char) -- at this point lower it to about 6 inches above the coals to crisp the skin!. It will take an hour or slightly more to cook, and will be done when the meat begins to pull up along the drumsticks and the juices run clear if you insert a skewer into the hip joint!.
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Prep Time: 2 hours
Cook Time: 1 hour
Ingredients:
A chicken (3 1/2 to 4 pounds, 1!.5-1!.8 k)
1 tablespoon coarse sea salt (Kosher salt will work fine)
3-4 leaves of fresh sage
2 cloves garlic
A 10-inch (25 cm) sprig of rosemary
Freshly ground pepper to taste (go easy)
A quarter cup of olive oil
Preparation:
Split the chicken up the breastbone, squash it flat, and fold the wings up behind its back!.
Strip the leaves from 8 inches of the sprig of rosemary (reserve the end to serve as a brush) and mince them with the sage, salt and garlic!. Once the mixture is reduced to a paste, add a little bit of ground pepper to it, stir half the oil into it, and rub it into the chicken!. Let the chicken marinate for an hour or so!. In the mean time, build a fire in your barbecue; in terms of heat you should be able to hold your hand at rack level for 6-7 seconds when you put the bird on it!. I generally start skin side up, and with the rack at least 6 inches (15 cm) above the coals -- even 8 if the grill will allow it!. Cook the bird, turning it often and basting it with the remaining olive oil!. Once it has shed the grease under its skin the coals will stop flaming up (lift the bird out of the way of the flames if need be to avoid char) -- at this point lower it to about 6 inches above the coals to crisp the skin!. It will take an hour or slightly more to cook, and will be done when the meat begins to pull up along the drumsticks and the juices run clear if you insert a skewer into the hip joint!.
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Ciao!
I live on the border with Tuscany!. But I can not understand what recipe is it !.!. "a fuoco vivo" is a method of cooking !.!. Www@FoodAQ@Com
I live on the border with Tuscany!. But I can not understand what recipe is it !.!. "a fuoco vivo" is a method of cooking !.!. Www@FoodAQ@Com
sounds exotic!. i shall pop by at the italian cafe near my town to check out if they have this dishWww@FoodAQ@Com