OLIVE GARDEN BISTECCA ALLA FIORENTINA
Also known as the Tuscan T-Bone Steak, this recipe is from the files of the Riserva di Fizzano and the Rocca delle Macie Winery - Olive Gardens Italian Partners. Made this for a Tag Game. This is how steak is supposed to taste!! The garlic and rosemary combination just adds to the succulent flavors of the steak itself. They pair very well and I highly recommend this dish to everyone who loves steak.
Provided by Member 610488
Categories Steak
Time 36m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Bring the steak to room temperature. Let the garlic and the tips of the rosemary sit in the olive oil for at least 1/2 hour.
- Build a fire in a charcoal grill or hearth and let it burn down until the embers glow red; alternatively, pre-heat a gas grill with all burners on high, or pre-heat a ridged cast-iron grilling skillet on a high flame on your stovetop.
- Pat the steak dry with paper towels and place it alongside the heat source, on an adjacent table or counter top, for about 10 to 15 minutes to warm the meat. Sprinkle about 3/4 of the salt on top of the steak and place on the grill for about 6 to 8 minutes.
- Flip the steak, and using the rosemary sprigs as a brush, baste the cooked side with the garlic-infused olive oil, using all but a tablespoon or two of the oil. Sprinkle remaining salt on top and continue to grill for about 6-8 minutes.
- Flip the steak again. Brush with the remaining olive oil, grind black pepper over it to taste, and remove the meat from the grill.
- Let the steak rest for about 8-10 minutes, lightly tented with aluminum foil and kept close to the heat. Slice, following the grain of the meat, and serve with lemon wedges.
Nutrition Facts : Calories 1326.5, Fat 105.6, SaturatedFat 32.9, Cholesterol 258.6, Sodium 3734.8, Carbohydrate 2.9, Fiber 0.9, Sugar 0.4, Protein 87.5
BISTECCA DI MANZO ALLA BOSCAIOLA (OLIVE GARDEN COPYCAT)
Make and share this Bistecca Di Manzo Alla Boscaiola (Olive Garden Copycat) recipe from Food.com.
Provided by ElizabethKnicely
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- SOAK dried porcini mushrooms in lukewarm water for 20 minutes. Remove from water, rinse and slightly chop, set aside.
- COMBINE white wine, tomatoes, porcini mushrooms, and oregano in a saute pan over medium heat. Bring sauce to a boil and season with salt and pepper to taste. Lower heat and allow to simmer for 15 minutes.
- HEAT olive oil in a separate large saute pan over medium-high heat. Cook rib eye steaks 4 minutes on each side. Add garlic and onions to saute pan and cook for 2 minutes.
- PLACE onions on bottom of a large serving platter. Place steaks on top of onions. Pour mushrooms and tomato mixture over steaks. Garnish with chopped parsley and serve immediately.
Nutrition Facts : Calories 219.7, Fat 18.2, SaturatedFat 2.5, Sodium 175.3, Carbohydrate 9.2, Fiber 2, Sugar 4.5, Protein 1.6
PASTA BOSCAIOLA
Pasta alla Boscaiola ("woodsman-style pasta") features a rich blend of mushrooms and bacon tossed with pasta in a silky garlic-herb tomato cream sauce. See notes above for potential ingredient variations.
Provided by Ali
Time 1h
Number Of Ingredients 16
Steps:
- In a medium saucepan, stir together the broth and dried porcini. Bring the stock to a simmer over high heat. Then reduce to low, cover and simmer for 15 minutes or until the mushrooms are tender.
- Meanwhile, bring a large pot of generously-salted water to a boil for the pasta.
- Meanwhile, cook the pancetta in a large saucepan over medium-high heat, stirring occasionally, for about 3-5 minutes or until the fat has rendered. Use a slotted spoon to transfer the pancetta to a clean plate and set aside. Leave about 1.5 tablespoons of the pancetta grease in the pan and discard the rest. (Or if there's not enough grease, add a bit of olive oil at any point while sautéing the veggies.)
- Add the quartered baby bella mushrooms to the pan and sauté in the pancetta grease, stirring occasionally, until browned. Add the shallots, garlic, rosemary, thyme, crushed red pepper flakes, and a few twists of black pepper and sauté for 3 minutes, stirring frequently.
- Gradually pour in the white wine and use a wooden spoon to loosen any browned bits on the bottom of the pan. Add the crushed tomatoes, tomato paste, cooked pancetta and stir to combine.
- Meanwhile, transfer the cooked porcini mushrooms to a cutting board and roughly-chop them into bite-sized pieces. Transfer chopped mushrooms to the tomato sauce, along with 1 ½ cups of the porcini broth. (Be sure to filter the broth through a fine-mesh strainer to avoid any silt that may have gathered in the bottom of the pan.)
- Reduce heat to medium-low. Continue to simmer the sauce for about 15 minutes, or however long it takes the pasta to cook.
- Meanwhile, add the pasta to the boiling water and cook until 1 minute shy of al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.
- Stir the cream into the tomato sauce. Then combine the tomato sauce and cooked pasta in the large stockpot and gently toss for 1-2 minutes until the pasta reaches al dente, adding in a few spoonfuls of the starchy pasta water at a time if needed to thin the sauce. Taste and season with salt and pepper as needed.
- Serve. Serve immediately with a generous sprinkling of Parmesan cheese.
OLIVE GARDEN BISTECCA DI MANZO ALLA BOSCAIOLA
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak dried porcini mushrooms in lukewarm water for 20 minutes. Remove from water, rinse and slightly chop, set aside.
- Mix white wine, tomatoes, porcini mushrooms, and oregano in a sauté pan over medium heat. Bring sauce to a boil and season with salt and pepper to taste. Lower heat and allow to simmer for 15 minutes.
- Heat olive oil in a separate large sauté pan over medium high heat. Cook rib eye steaks 4 minutes on each side. Add garlic and onions to sauté pan and cook for 2 minutes.
- Place onions on bottom of large serving platter. Place steaks on top of onions. Pour Mushroom and tomato mixture over steaks. Garnish with chopped parsley and serve immediately.
Nutrition Facts : Calories 220.9, Fat 18.3, SaturatedFat 2.6, Sodium 9.1, Carbohydrate 9.1, Fiber 2.1, Sugar 4.6, Protein 1.7
BOLLITO DI MANZO (BOILED BEEF)
Adapted from a recipe by Gina Depalma at Serious Eats http://bit.ly/OSRWL A beef roast is slowly boiled, even more slowly cooled, yielding a rich flavorful beef soup. The cool roast is sliced and served with salsa verde (which Depalma adapted from a Mario Batali recipe).
Provided by DrGaellon
Categories Roast Beef
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Rinse beef and pat dry. Place vegetables, spices and herbs in a stockpot with 3 quarts cold water. Bring to a boil, then add the beef and optional bones. Season with kosher salt. Be sure the meat is fully submerged.
- Return to the boil, skimming any foam that rises. Lower heat to a simmer, cover and cook 3 hours, skimming any further scum that rises. Remove from heat and allow to cool, undisturbed, until room temperature, 6-7 hours.
- Remove meat and adjust seasoning of broth with salt and pepper. Reheat and serve, with or without the vegetables, over cooked miniature pasta (or cooked rice), with grated Parmigiano, Pecorino Romano or Grana Padano.
- Combine all the salsa verde ingredients in a blender. Process until smooth.
- Slice the cold beef across the grain. Serve with salsa verde.
- Note: Leftover beef can be shredded and mixed with finely chopped celery, finely chopped red onion, minced fresh parsley, finely chopped cornichon, dried oregano, a pinch of chili flakes, salt, black pepper, red wine vinegar and extra-virgin olive oil to make a beef salad - the longer it stands, the more the meat absorbs the flavors. Serve on toasted bread or crackers.
Nutrition Facts : Calories 526.3, Fat 41.1, SaturatedFat 11.7, Cholesterol 97, Sodium 440.4, Carbohydrate 14.3, Fiber 1.5, Sugar 1.9, Protein 24.1
TAGLIATA DI MANZO
A fantastic, simple dish for steak lovers. It's an Italian dish, as if you couldn't tell by the name, and strikes a perfect equilibrium between different flavors...
Provided by ragingtexan
Categories Steak
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill.
- If using an outdoor grill, start charcoals and let them burn down about an hour beforehand.
- Mix vinegar and oil.
- Lightly sprinkle steak with vinegar/oil mixture.
- Grill steak for about 4 minutes per side (or more if you don't like rare steak) Shave off about 1/3 of the block of reggiano and toss with arugula.
- Slice steak into 1/2 inch pieces and arrange on plate.
- Add arugula/reggiano salad to plate.
- Drizzle both with remaining vinegar/oil mixture.
- Serve immediately.
Nutrition Facts : Calories 507.2, Fat 42.6, SaturatedFat 13.6, Cholesterol 40.9, Sodium 975.8, Carbohydrate 8.1, Fiber 0.3, Sugar 5.7, Protein 22.2
LOW-FAT PASTA BOSCAIOLA
A firm favourite in our house - creamy and full of flavour. I really like the curly fettuccine but any pasta shape will do. The original recipe in Super Food Ideas magazine called for 97% fat-free bacon, which is hard to get here and quite expensive, so I use shortcut bacon or middle rashers as a second choice with the visible fat removed.
Provided by westivan
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in a large saucepan as per packet directions until just tender.
- Blend cornflour and 1 tbl of evaporated milk until all lumps have dissolved. Add remaining milk, stock and season with salt & pepper.
- Heat a non-stick frying pan over medium-high heat. Add bacon and onion and spray lightly with oil. Cook, stirring, for 5 minutes or until golden.
- Add garlic to pan and cook another minute.
- Add mushrooms, cover, and cook for 4 minutes or until tender, stirring every minute.
- Drain pasta and set aside. Place milk mixture in saucepan used for pasta and place over medium heat. Cook, stirring, until sauce just comes to the boil.
- Reduce heat to low and add pasta, bacon mixture and parsley. Toss until heated through and serve with parmesan cheese.
Nutrition Facts : Calories 369.1, Fat 4.9, SaturatedFat 1.1, Cholesterol 88.6, Sodium 480.7, Carbohydrate 61.2, Fiber 1, Sugar 1.8, Protein 19.8
OLIVE GARDEN PASTA AMATRICIANA
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Pasta Shells
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat bacon in a large skillet over medium-low heat. Cook until bacon renders its fat and begins to brown. Stir in crushed red pepper and cook 1 minute. Add tomato sauce and bring to a boil.
- Cook pasta according to package directions. Drain pasta, reserving 1/2 cup of cooking liquid. Return pasta to pot.
- Add bacon/tomato sauce mixture and reserved pasta cooking liquid to pot. Bring to a boil and remove from heat. Stir in grated cheeses and basil.
- Toss to mix and serve immediately.
PAPPARDELLE ALLA BOSCAIOLA
There are many version of Boscaiola all over Italy depending on the region, but the ingredient they ALWAYS have to have are mushrooms.
Provided by MsPia
Categories European
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Steep the dried mushrooms in warm water for 20 minutes, then mince them and add them to the cultivated mushrooms. Strain the steeping liquid, since it may contain sand, and add it to the sauce as well.
- Clean and dice the mushrooms.
- Sauté shallots , bacon and herbs for a few minutes in 4 tablespoons of oil in a casserole. Add the mushrooms, cook another minute, and then add a half cup of wine and the tomatoes.
- Season with a little pepper add mushroom reserved liquid and simmer the mixture over a very gentle flame for a 15 minutes.
- In the meantime bring pasta water to a boil, salt it, and cook the pappardelle.
- Add heavy cream to the sauce and simmer for another 5 minutes.
- Drain the pappardelle and season them with the sauce; serve them with grated cheese.
FETTUCCINE BOSCAIOLA
Bacon and mushroom cream pasta. Works with any type of pasta! I edited this after Ninna's review, since I also never use butter and don't think bacon needs to be cooked in butter. To make it lighter, use evaporated milk instead of cream. Aussie measurements (1 tbsp = 20mls)
Provided by Chickee
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil spray in large frying pan.
- Add bacon, onion and garlic. Cook until onion softens, stirring gently.
- Add mushrooms, cook until golden.
- Stir in cream, bring to the boil.
- Reduce heat and simmer until sauce reduces and thickens slightly.
- Add cornflour water, bring to the boil again then instantly reduce heat, stirring constantly as sauce thickens.
- Stir in parsley and parmesan.
- Salt and pepper to taste.
- Pour over boiled hot pasta and mix.
- Serve sprinkled with parmesan cheese.
Nutrition Facts : Calories 656.6, Fat 31.1, SaturatedFat 16.9, Cholesterol 183.8, Sodium 168.3, Carbohydrate 76.1, Fiber 1, Sugar 1.8, Protein 19.1
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