Ingredients: (Linguine Alla Carbonara)
1/2 cup Evaporated Fat Free Milk
1/3 cup loose-pack frozen peas, thawed
1 large egg, beaten
1/4 cup chopped red bell pepper
2 slices turkey bacon, cut crosswise into pieces, cooked
1/3 cup freshly shredded Parmesan cheese
1 package (9-oz.) Linguine (9 oz.)
Directions: (Linguine Alla Carbonara)
Cook evaporated milk, peas, egg and bell pepper in medium saucepan, stirring frequently, until mixture is slightly thickened (do not boil). Stir in bacon and half of cheese; heat through.
Prepare pasta according to package directions. Toss pasta with sauce. Sprinkle with remaining cheese. Serve immediately.
Ingredients:(Bistecca alla Fiorentina)
One 2 1/4-inch-thick porterhouse steak
Freshly ground black pepper
Directions:(Bistecca alla Fiorentina)
Let the steak come to room temperature for 30 minutes. Preheat the grill to high heat.
Sprinkle the steak generously with salt and pepper on both sides and grill over high heat, about 6 minutes per side. You’re looking for a nice crust on each side, but to be true to the Fiorentina method, it should be rare on the inside. If you prefer not to eat your meat rare, cook it a little longer on each side, about 8 minutes per side for medium and longer for well done.
Then let it rest for about 10 minutes before you carve into it.
Cut the steak off of the bone, carving the strip off on one side and the filet off on the other. Then slice the meat against the grain and serve it on a cutting board or platter with the bone (true Fiorentina style).
Ingredients: (Tagliata Alla Fiorentina)
1 (32-ounce) ounce bone-in rib-eye steak
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions: (Tagliata Alla Fiorentina)
Heat a wood burning grill to medium-high flame.
Season the steak with only freshly ground black pepper, and cook for about 6 minutes on each side for a rare cut and about 8 for a medium rare.
Remove the steak from the grill, place on a large wood cutting board and season with salt, you can also add more pepper if you’d like.
Slice the steak into 3/4-inch slices and place them on top of some arugula and you’re good to go.