Prime-cut steaks with sautéed eggplant and basil sauce

by Katiuscia Rotoloni 05/28/16
925 |
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Tagliata di Black Angus con melanzane saltate e salsa al basilico

CHEF MATTEO GIUDICI 

Ingredients for 4 people  

4 prime-cut steaks of around 300g each, Hawaiian Alea red sea salt as needed, fresh-ground black pepper, 2 large black eggplants, 1 garlic clove, 1 savory stick and extra-virgin olive oil as needed.

For the basil sauce : 50g basil leaves, 2 tablespoons extra-virgin olive oil and 1g xanthan gum (optional)

Directions:  

Blanch the basil leaves in salted, boiling water and then cool in ice water. Blend in a mixer with an ice cube, 2 tablespoons of extra-virgin olive oil, the xanthan gum and a pinch of salt. Filter.

Wash the eggplants and cut them with their skins into fairly large pieces. Sauté them in a pan with extra-virgin olive oil, the garlic clove, savory and salt.

Cook the steaks in a hot pan as desired and then let them sit for four minutes.

Slice the steaks and serve them on warm plates with the eggplant on top of the meat. Sprinkle on some Hawaiian Alea red sea salt and ground- black pepper and decorate with the basil sauce.

Wine to pair: 

I Sodi del Paretaio Chianti Docg Badia di Morrona 

This wine is a typical expression of Chianti: good freshness on the nose with perceptible notes of fruit and flowers. On the palate, the wine is pleasurable and versatile, soft in its tannins and

ripe. It is meant to be drunk young.

Production area: the hills not far from Pisa (Colline Pisane).

Grape varieties: sangiovese 85%, cabernet sauvignon, merlot and syrah 15%.

Production system: the grapes are manually harvested, vinification is in stainless steel tanks, the aging is for ten months in concrete or stainless steel tanks.

Alcoholic content: 13,50%.

Serving temperature: in warm season, better at 16°C.

Food pairing: a perfect wine for salami, cheese, and red meat.

THIS RECIPE IS OFFERED BY BADIA DI MORRONA 






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