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Bistecca con la Forma
with Signorello Vineyards 2003 Estate Cabernet Sauvignon
Chef Massimiliano Boldrini has over 15 years of experience working and running successful restaurant and catering kitchens. He received 5 years of formal culinary training in Ferrara, a city with rich culinary tradition in the Emilia Romagna region of Italy. He trained under renowned Chef Gino Angelini at Vincenti Ristorante in LA and under his father Giuliano Boldrini, a well-respected chef in Bologna, Italy. His international experience includes the UK, Prague, Italy and the US.
Massi brings his authentic Northern Italian cuisine to various Napa Valley wineries offering catering services, kitchen management and culinary classes. He will be opening his first US restaurant, Riva Cucina, in March 2007 in Berkeley, CA.
Ingredients:
6 to 8 oz. Kobe beef rib eye
Fresh ground black pepper
Garlic clove
Olive oil
Rosemary
Shaved parmesan cheese
For the side dish:
Bell peppers
Zucchini
Olive oil
Garlic
Parsley
Steps:
1. Marinate the steaks in olive oil, smashed garlic and rosemary.
2. Heat a sauté and sear both side the steaks, add salt and pepper, slice the steaks and alternate a slice of meat with a slice of Parmesan cheese; finish in the oven.
3. For the side dish, cut the vegetables in ˝ inch cubes and sauté in warm oil and garlic until soft, regulate with salt and sprinkle the chopped parsley.
Chef's Notes:
Kobe beef is known for the flavors and tenderness. This preparation celebrates its characteristics without overlapping other flavors.
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