Steak Salad with Parmigiano and Balsamic Vinaigrette

This is a fantastic way to enjoy an old classic such as a grilled piece of meat and a salad.

As I was saying in one of my previous blogs, I rarely eat red meat and when I do I buy the best possible kind. This was an amazingly tender filet!

Ingredients: 
Fresh salad
Cherry tomatoes
a good piece of Parmigiano cheese
Steak or filet
Soy sauce
Balsamic vinaigre
Extra virgin olive oil (evo)

salt

1. I start with a very simple marinade for the meat: salt, soy sauce, evo, and pepper if you like it.
 Let it sit for a few minutes then grill it. I use a cast iron grill that I bought in the camping department (it's cheaper...!). Remember that meat should always be cooked when at room temperature. If it's too cold it becomes tough and..well...raw...!

 2. In a plate prepare the salad, the cherry tomatoes cut in half and very thin slices of Parmigiano cheese. I use a carrot peeler to achieve those thin slices.

3. The vinaigrette is 2 spoons of olive oil and one (or less) of balsamico. Salt to taste.

4. Cut the meat thinly and place it on the salad, then sprinkle with the vinaigrette.

Enjoy!!

Valentina
RealItalianKitchen

Italian Fast Food: Tomato Salad Variation no 1.

What's the fastest and healthiest thing you can put on your plate?

A salad. With all those tomatoes laying around the house I decided to make this fast, simple delicious meal!

Ingredients for 2 people:
5 medium size plum tomatoes
1 mozzarella
a bunch of baby spinach
two spoons of Extra Virgin Olive Oil
Salt

Cut the veggies in big chunks and put them in a bowl with the mozzarella cut in cubes and some baby spinach that you have ripped with your hands.
Add oil and salt. Eat with bread or crackers.

Enjoy!
Valentina
Real Italian Kitchen

Creative Salad with Pistachios Green Apples and Sheep Cheese

http://www.youtube.com/watch?v=8VftRMEjNTA

At the link above you can find the video recipe of my new salad idea.

You need:
fresh mixed greens
1/2 cucumber
1/2 green apple
1 slice of sheep cheese "Sfizioso", you can find it at www.supermarketitaly.com
pistachios
2 tb of e.v.o. oil
1 scarse tb of balsamic vinegar

After rinsing everything off lay on a plate the greens first, then the thinly sliced cucumber and apple with or without the skin.

Cut the cheese (hi hi) in cubes and sprinkle it on top.

Prepare the vinaigrette in a separate bowl with the oil, balsamic and salt (just enough). Stir it with a fork and then pour it on top of the salad.

Top with pistachios.

Enjoy!

Valentina
youtube.com/RealItalianKitchen

Tuna Steak with Basil/Caper sauce and a light salad

Thank goodness I remembered to go to the store this week before the snow started coming down!

Today I put together an awesome meal. I'm sorry. I'm never full of myself. But today I'm proud. I finally cooked a tuna steak to perfection!

Tuna Steak with Basil and Caper sauce and small fresh Arugula Salad.

Ingredients:
Fresh tuna steak, 1 inch thick (I like to buy the ones that are particularly red)

for the sauce:
20 big leaves of fresh basil
2 table spoons of capers
white vinegar
1 slice white bread no crust
extra vergine olive oil
salt
1 table spoon of water

for the salad:
fresh rainbow carrots
fresh arugula
organic multicolored cherry tomatoes
1 table spoon of oil per serving
1 tea spoon of balsamic vinegar per serving
salt

How to cook the steak:
Get a non sticky pan very hot, so hot that smoke starts coming out of it. Put the steak in and cook 4 minutes per side. If you're buying a thinner steak, cooking times are going to be 3 minutes per side.
Do not season the steak before it goes in the pan.

How to make the sauce:
Wet the bread with the white vinegar and a spoon of water, add the capers, the basil, oil and salt and mix everything until smooth and creamy.

Arrange in a beautiful presentation: top the steak with a teaspoon of olive oil, salt and pepper, put the salad on the side of it and leave some room for the sauce.

Amazing.

Enjoy!