Lupo Chef Giancarlo Martino 2016-12-08 05:53:28
LUPO’S BISTECCA – BLACK ANGUS FLANK with Soft Polenta & Torta Mascarpone, Salsa Verde, Sautéed Kale By Lupo Chef Giancarlo Martino Salsa 1 bunch basil 2 cloves garlic (minced) 2 tsp oregano 2 tsp chili flakes 1/2 cup olive oil Slice basil in 1/4 inch strips, mince garlic. Add and mix all ingredients together in a bowl (let sit overnight for best results). 7oz Beef Flank Steak Heat extra virgin olive oil in a very hot pan. Sear both sides and finish in oven to desired temperature. Polenta 1/2 cup “medium grind” polenta 1 1/2 cup 3.25% milk 3 tbsp Gorgonzola Bring milk to a low simmer. Add polenta and whisk until smooth. Cook on low heat until the grains are soft, stirring occasionally. Fold in Gorgonzola. Kale 1 bunch kale 1 clove garlic (minced) 3 tbsp olive oil 1/4 cup white wine Cut kale into 1 inch strips, mince garlic. Bring a pan with olive oil to medium heat. Add garlic, let cook for 30 seconds, then add kale. Once kale has been coated with oil and garlic, add white wine and finish cooking the kale until tender. Season with salt to taste.
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