White truffle & grilled root vegetables served with butter steak “butchers filet”, with a mushroom, & red wine sauce
Ingredients:
1/2 pound red potatoes (cubed)
6 carrots (peeled and cut into bite size pieces)
3 parsnips (cut into bite size pieces)
3 zucchini (cut into bite size pieces)
1 red onion (chopped)
3 cloves garlic (peeled and left whole)
4 sprigs thyme
Sea salt & fresh ground black pepper (to taste)
2 tablespoons extra virgin olive oil
4 tablespoons white truffle oil (from Calabria, Italy), save for just before serving.
One 6X12 inch cedar plank (which you pre-soaked in water for 2 hours before prep)
Instructions:
Fire up your outdoor grill to 400 degrees.
Place cedar plank on highest rack of grill.
Clean, peel and or cut vegetables and dry.
In a large glass bowl, add extra virgin olive oil (not truffle oil), onion, garlic, a pinch of salt and pepper, thyme and all vegetables. Mix until fully coated.
Place on large cookie tray and place in grill.
Close grill and lower heat to 375 degrees; allow to cook for about 45 minutes.
Remove from oven and allow the vegetables to cool for about 5 minutes, and then drizzle white truffle oil evenly over vegetables.
Butter Steak with mushroom and Italian red wine sauce
While the vegetables are cooking prepare butter steak. *Please note: Begin this preparation about 10 minutes before vegetables are finished so that both dished will be ready and hot at the same time.
Ingredients:
4 Butter steaks
3 tbsp olive oil
1 teaspoon butter
1 white onion (chopped)
1 pound assorted Italian mushrooms, such as Porcini.
1 glass of southern Italian red wine (Calabria)
Salt & pepper to taste
Instructions:
In a sauté pan over medium high heat add olive oil and butter, and onion. Let cook about 2 minutes then add mushrooms, and cook anther few minutes until the onions begin to become soft. Add butter steaks and a pinch of black pepper, then cook 2 minutes on each side; next add red wine and cook another 2 minutes and lower heat. Add a pinch of salt and serve with mushroom, onion, wine sauce on top of butter steak.
Italian wine from Calabria, Italy (Vino Italiano)
Southern Italian wine is a real treat, if you haven’t had it you probably want to give it a try. One of my favorites is Nero d’Avola which in Calabria is known simply as Calabrese. There are various producers of varying availability, quality and price. For affordability, and value, a nice intro would be one of the more common Greco Nero or the less common Nero d’Avola which is a bit more difficult to find but it is well worth the effort.
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