This popular Tuscan dish is essentially a massive T-bone steak that is shared between two or more people. You can use any beef for Bistecca alla Fiorentina, but because of the delicacy of the traditional meat (from Chianina cattle), it is best cooked simply without any bells and whistles, and served rare to emphasise the flavour.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
For the potatoes
400 g baby potatoes
3 tbsp olive oil
1 sprig rosemary
For the steak
2 tbsp olive oil
2 tbsp chopped rosemary
2 garlic cloves, crushed
Zest and juice of 1 lemon
1 tsp salt
1 tsp pepper
700 g T-bone

METHOD
For the potatoes
1. Preheat oven to 200°C.
2. Arrange the potatoes on a lined baking tray, drizzle with the olive oil and sprinkle over the rosemary. Season well.
3. Roast for 30–35 minutes until golden and crispy.
For the steak
1. Combine the olive oil, rosemary, garlic, lemon zest and juice, salt and pepper.
2. Pour over the steaks and allow to marinate for at least 30 minutes, preferably overnight.
3. Make sure the steaks are at room temperature.
4. Heat a pan over high and fry the T-bone for 4 minutes on each side, or until cooked to your liking.
5. Serve your Bistecca alla Fiorentina with the hot potatoes on the side.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Read to take your T-bone to the next level? Learn the art of glazing with Marmite.

The post Traditional Tuscan Bistecca alla Fiorentina appeared first on MyKitchen.

Slow-cooked, inexpensive cuts of meat and veg are tastier than you could believe. Just try this traditional brisket ragu and see.

SERVES 6 // COOKING TIME 2 hours 20 min

INGREDIENTS
1 kg brisket
1 onion
250 g button mushrooms, chopped
2 tsp beef stock powder
½ cup red wine
410 g tin chopped tomatoes
2 cups penne, cooked

METHOD
1. Preheat the oven to 180°C.
2. Cut the brisket into 4 x 4 cm chunks and set aside.
3. Fry the onions in an ovenproof pot over medium heat for 3 minutes.
4. Turn the heat to low, add the mushrooms, cover and cook for 5 minutes.
5. Toss the brisket in the beef stock powder and add it to the mushrooms. Brown over high heat.
6. Add the red wine, simmer for 5 minutes, then add the tomatoes.
7. Cover and braise in the oven for 1 hour. Uncover and cook for another 30 minutes.
8. Toss the ragu with the pasta and top with fresh parsley.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

If you’re a South African who loves Italian food, get ready for this delicious mash-up of spaghetti with frikkadels, made the South African way!

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Be bold with your Easter menu and put together this traditional Easter pie! This special Italian dish is also known as Torta Pasqualina in Italian.

SERVES 6 // COOKING TIME 2 hours 15 min

INGREDIENTS
For the dough
4 cups cake flour
1 tsp salt
3 tbsp olive oil + to brush
1¼ cups water
For the filling
500 g Swiss chard
½ onion, chopped
Handful origanum, chopped
8 eggs
½ cup grated mozzarella
¼ cup grated Parmesan
500 g ricotta
¼ tsp nutmeg

METHOD
For the dough
1. Sift flour and salt on to a clean surface. Make a well in the centre and add the olive oil. Gradually add water.
2. Knead for 5 minutes until smooth. Wrap in cling film and set aside for 1 hour.
For the filling
1. Remove central ribs from the chard. Cook leaves in a dry pan until soft. Chop finely and squeeze out the liquid.
2. Fry onion until golden. Add chard and fry another few minutes. Add origanum, and salt and pepper.
3. Beat 2 eggs and fold into the chard. Fold in mozzarella and ½ Parmesan.
4. In another bowl, mix ricotta with 2 eggs, remaining Parmesan, nutmeg, and salt and pepper.
To assemble your Easter pie
1. Preheat oven to 180°C. Brush a 22 cm baking tin with olive oil.
2. Divide dough into 4 balls. Roll out thinly on a floured surface.
3. Lay down 1 sheet of dough, brush with oil and lay down another sheet. Press out air bubbles. Press dough into the base and sides of the baking tin.
4. Spoon the chard mixture on to the dough. Top with the ricotta mixture.
5. Separate the remaining 4 eggs, keeping each yolk separate. Whisk the egg whites together lightly.
6. Make 4 indents in the ricotta and carefully place an egg yolk in each one. Pour over the egg whites.
7. Layer 2 sheets of dough on top, brushing oil in-between. Tuck in and crimp edges. Brush the top with oil.
8. Bake for 30 minutes on the bottom shelf of the oven. Then move to the middle and bake for 10–15 minutes.
9. Cool for 15 minutes, then remove from tin and slice into wedges.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

So what’s for dessert? Well, only one of our favourite Easter classics made local: Hot cross bun milk tart!

The post Enjoy this traditional Italian Easter pie for lunch appeared first on MyKitchen.

Do you just love the rich, umami taste of olive oil? Treat yourself to this decadent grilled fish on olive-oil tomato sauce for a special Italian dish.

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the tomato sauce
¼ cup olive oil
7 Roma tomatoes, roughly chopped
1 tsp chilli flakes
1 tsp sugar
½ cup basil, torn
For the grilled fish
3 tbsp flour
1 tsp salt
1 tsp pepper
1 silver-skin fish, skin on, filleted
3 tbsp olive oil
To serve
Vine tomatoes, roasted
Basil leaves
1 tbsp olive oil
Pinch sea-salt flakes

METHOD
For the tomato sauce
1. Heat the olive oil in a pot over medium-high heat.
2. Add the tomatoes, chilli flakes and sugar. Season well.
3. Cook for 20 minutes, until thickened slightly and the tomatoes have broken down.
4. Remove from the heat and stir in the basil.
For the grilled fish
1. Mix together the flour, salt and pepper. Dust the fish with the seasoned flour.
2. Heat the olive oil in a pan over high heat. Add the fish, skin side down. Cook for 3 minutes, pressing down occasionally, until the skin is crisp.
3. Flip and fry the flesh side for 2 minutes, until cooked.
To serve
1. Add olive-oil tomato sauce on each plate. Lay a piece of fish over the sauce. Top with vine tomatoes, basil, olive oil and sea salt flakes.

Recipe & styling: Elizabeth MacKenzie
Photography: Andreas Eiselen // HMimages.co.za

Get 7 tips on how to pick the best olive oil for your meals.

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Use up any stale bread for this dish! Mozzarella en carrozza is a Neapolitan antipasto dish that translates to ‘mozzarella in a carriage’.

MAKES 4 // COOKING TIME 30 min

INGREDIENTS
Ciabatta, cut into 4 cm thick slices with crusts removed
4 thick slices mozzarella
8 basil leaves
4 anchovies
½ cup flour
3 eggs, whisked
2 cups breadcrumbs
½ lemon, wedges

METHOD
1. Cut a hole in the top of each slice of ciabatta, making sure not to slice all the way through, creating a pocket.
2. Add a slice of mozzarella, 2 basil leaves and an anchovy into each pocket.
3. Roll each parcel first in the flour, then the egg, and lastly in the breadcrumbs.
4. Heat enough oil to deep-fry over medium heat. Drop a small piece of bread in the oil – if it sizzles, the oil is ready.
5. Deep-fry the parcels, flipping, until golden brown. Drain on paper towel.
6. Slice and serve immediately with a squeeze of lemon.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Italy has many more delicious bread recipes! Try our take on the roast vegetable muffuletta.

The post Use up your stale bread for this mozzarella en carrozza appeared first on MyKitchen.

It only takes a few fresh ingredients to whip up a delicious seasonal meal! This chicken in Italian tomato sauce is an international favourite we can’t get enough of!

SERVES 4-6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the chicken
4 tbsp flour
1 tsp salt
1 tsp pepper
8 chicken pieces
2 tbsp olive oil
1 tbsp butter
For the tomato sauce
1 onion, sliced
4 garlic cloves, crushed
2 rosemary sprigs
1 yellow pepper, seeded and chopped
1 red pepper, seeded and chopped
2 carrots, peeled and chopped
1 celery stick, chopped
150 ml white wine
1 tin chopped tomatoes
1 tsp dried origanum
1 red chilli, seeded and chopped

METHOD
For the chicken
1. Mix the flour with the salt and pepper. Toss the chicken through the seasoned flour until evenly coated.
2. Heat a large pot over medium-high and add the olive oil and butter. Once bubbling, add the chicken and brown on all sides, about 6 minutes.
3. Remove the chicken from the pot and set aside to rest.
For the tomato sauce
1. Heat some olive oil in the same pot and gently fry the onion until lightly browned. Then add the garlic, rosemary, yellow and red peppers, carrots and celery. Sauté for 5 minutes, until slightly softened.
2. Add the wine and allow to simmer for 5 minutes, until slightly reduced.
3. Add the tomatoes, origanum, chilli and chicken pieces. Cover and allow to cook over low heat for 45 minutes, until the chicken is falling off the bone.
To serve
1. Stir through the olives, transfer to a serving dish and garnish with fresh parsley.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebriz // HMimages.co.za

With summer here, get even more seasonal recipes! Try these 6 delicious in season fruits and veggies with recipes.

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