03 Dec Crispy Tuscan Filet with Acciugata

Weekend Special: December 4-6, 2015

Inspiration

Inspiration

Doubtless Bolognans consider their cuisine to be the “most of the most,” and they have much worldwide laudation to corroborate that belief. Yet many don’t realize how curious Bolognans are vis-à-vis the culinary philosophies that surround them in neighboring regions such as Tuscany (only an hour or so away).

Tuscans, to Chef Luisa Silvia’s mind, apply a simplicity and precision to their cooking (informed by the austere landscape and doughty ethos) that is truly astonishing. In Tuscany, a dish’s ostensible basicness is a gateway through which the savoring diner experiences unmatched levels of refinement.

Recipe

Recipe

Braciole di filetto croccanti con l’acciugata, our weekend special, is a Tuscan feat of fundamental complexity that begins with sliced beef tenderloin. This succulent meat is marinated for twelve hours. It’s then dressed in finely grounded Tuscan bread and fried in Tuscan olive oil. Each slice then receives just a spoonful of “acciugata,” a very potent sauce. This classic preparation is accompanied by Tuscan bread smothered with braised black kale and hunter’s-style carrots.