Panzanella salad
Ingredients:
- ½ focaccia, cut into approx. 2 cm cubes (cut and dry the day before)
- 500 g various tomatoes (e.g. oxheart, datterini, yellow cherry tomatoes), roughly chopped
- 1–2 Nostrano cucumbers, peeled, seeded, and cut into half-moons
- 1 red onion, cut into fine rings
- 1 large or 2 small burrata
- 1 handful of fresh basil
- Muraglia “Fruttato Intenso” olive oil
- Muraglia Olive Oil “Lemon”
- Manicardi Aceto Balsamico 6 years
- Salt, freshly ground pepper
Preparation:
1. Prepare bread (the day before):
Cut the focaccia into cubes and let them air dry overnight. On the day of preparation, toss with Muraglia "Fruttato Intenso" olive oil, spread on a baking sheet, and roast at 200°C (top/bottom heat) for 10 minutes, until the cubes are crispy on the outside and dry on the inside.
2. Mild onions:
Place the red onion rings in cold water with a splash of vinegar or lemon juice. Let stand for 15–20 minutes, then drain well.
3. Prepare tomatoes:
Combine the tomatoes and cucumbers in a bowl with a little salt. Let stand for 10 minutes to allow the tomatoes to release their juices. Drain the resulting tomato juice.
4. Mix the salad:
Add the drained onions, toasted bread, and torn basil leaves to the tomatoes and cucumbers. Season with Muraglia "Fruttato Intenso" olive oil, a splash of "Limone," a little balsamic vinegar, salt, and pepper. Mix thoroughly and let stand for at least 10–15 minutes.
5. Serving:
Arrange the salad on a large platter or in deep bowls. Roughly tear the burrata and place it in the middle or in portions on top of the salad. Garnish with fresh basil and, if desired, drizzle with a drizzle of lemon oil or balsamic vinegar.
T-bone steak from the grill with low-temperature final cooking
Instructions for cutting meat
Ingredients (for 2 people):
- 1 T-bone steak, 850-1000 g, approx. 4-5 cm thick
- Good salt (e.g. Fleur de Sel)
- Freshly ground black pepper
Preparation:
1. Preparation & seasoning:
Remove the steak from the refrigerator 30–60 minutes before serving. Season generously with salt and pepper, including the fat rind.
2. Grilling – creating roasted aromas:
Preheat the grill or grill pan to very hot. Sear the fat first until golden brown and crispy. Then sear both sides for about 2.5–3 minutes each.
3. Slow cooking at final temperature:
Set the oven to exactly the desired final core temperature:
- Rare: 50 °C
- Medium Rare: 53 °C
- Medium: 55 °C
- Medium Well: 57 °C
Place the steak on a wire rack with a baking sheet underneath (with a little water). Cook in the oven for about 3–4 hours.
Timing tip:
Place in the oven in the early afternoon (e.g., around 2:00 p.m.). The steak will be perfectly cooked and ready to serve by dinner time (approximately 6:00–7:00 p.m.).
Advantages:
- Stress-free & plannable
- Perfect cooking point without overcooking
- Roasted aromas through prior frying
- Tender, evenly cooked, no grey edges
- Can also be left in the oven for 1-2 hours longer without losing quality
Finally:
Sprinkle the sliced meat with some fleur de sel and optionally drizzle with Muraglia Olio Fumo – this gives it additional aromatic depth.
