Item: Carne al piatto
Rating: 9.21
Author: cotonrey

<p>Carne al piatto is an ancient, simple, and healthy method of meat-cooking. Thinly cut slices of meat coated with olive oil, salt, and lemon juice (other spices and herbs can also be used) are spread on a ceramic plate placed on a top of a pot filled with water, then covered with another plate. Once the water boils, it heats the plates, thus creating a kind of an oven powered by the heat of boiling water. The meat prepared this way is tender, delicious, and, most importantly, very light and easily digestible. The cooking time depends on the thickness of the meat, but usually it doesn&rsquo;t take more than a few minutes. Carne al piatto is best enjoyed warm, paired with salted boiled vegetables or green salads flavored with salt, pepper, vinegar, and olive oil.</p>


Carne al piatto

France

Au deux demi n'oeuf

“Basse Côte” 
Clasico filete de ternera, muy bien cocinado con un increible sabor ahumado. Corteza perfecta y nivel de sal excelente. Ademas, con salsa de queso Roquefort asombrosa. Lo unico que cambiaria es el tipo de sal, con sal escamada fuera top

Reseña de Carne al piatto por cotonrey en Au deux demi n'oeuf, Couzeix

Carne al piatto

Au deux demi n'oeuf

Publicado por

cotonrey

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