A simple and tasty recipe to prepare a Chianina Fiorentina IGP accompanied by grilled radicchio and spring onions.
Cut the spring onions in half and season them with oil, salt, and pepper.
Wrap them in foil and do the same for the radicchio.
Cook the spring onions and radicchio on the embers.
Take the Fiorentina at room temperature and massage it well with coarse salt.
Cook the Fiorentina strictly rare on hot embers for 4 minutes on each side.
Let the meat rest for a few minutes.
Cut the fillet and sirloin, season with salt, a drizzle of oil, and serve with the prepared side dishes.
Foil
Embers
Take advantage of the FIORENTINA10 discount until February 16th to get 10% off your purchase.
Italia, Emilia Romagna
| Energy (kcal) | 56.9 |
| Carbohydrates (g) | 0.14 |
| of which Sugars (g) | 0.14 |
| Fat (g) | 0.66 |
| of which Saturates (g) | 0.2 |
| Protein (g) | 1.27 |
| Fiber (g) | 0.03 |
| Sale (g) | 0.01 |
