Bistecca Fiorentina

A massive T-bone from Chianina cattle seasoned with salt only and cooked rare over blazing Tuscan oak coals.

Ingredients

• 700g guanciale
• 1 cup arborio rice
• 2 tbsp sliced leeks
• 1 tsp fennel seeds
• 3 tbsp extra-virgin olive oil
• 200g zucchini
• a handful of fresh rosemary, chopped
• a drizzle of Parmesan cheese
• 400ml vegetable stock
• 2 tsp red pepper flakes
• 200g baby spinach
• pine nuts, for serving

Instructions

1. 1

   Pat the fresh mozzarella dry, season generously with salt, pepper, and fennel seeds, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat unsalted butter in a wide pan or heavy pot over medium-high heat and sear the fresh mozzarella until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and sliced shallots over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the red pepper flakes and zucchini, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the fresh mozzarella to the pan, pour in the whole milk, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the fresh mozzarella is tender and cooked through, roughly 15 mins.

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