Rob Gentile's Bistecca Alla Fiorentina, Polpo Alla Griglia & Signature Tiramisu Dinner Party

Rob Gentile's Bistecca Alla Fiorentina, Polpo Alla Griglia & Signature Tiramisu Dinner Party

With Carciofi Alla Romana, Tuscan Fettunta, Rapini All’Aglio, Olio e Peperoncini & Insalata di Burrata al Pomodoro
Beef, Limited Edition, Seafood
Chef Robert Gentile’s limited edition dinner party featuring the rustic and traditional Italian meals of Bistecca Alla Fiorentina and Polpo Alla Griglia, and finishing off with a Signature Tiramisu. This showstopper feeds 8 hungry eaters and is the perfect Drop to impress your family and friends! Mangia Bene!

Straight from the hills of Tuscany, the 2.5″ cut thick Bistecca Alla Fiorentina clocks in at just shy of 3 pounds, and is seasoned beautifully with Tuscan Salt, Pepper, and Tuscan Olive Oil. Complimenting the Steak are Carciofi Alla Romana, fresh sliced Tuscan Fettunta with Roasted Garlic and Olive Oil (don’t dare call this garlic bread though), and Rapini All’Aglio, Olio e Peperoncini.

The Polpo Alla Griglia con Insalata di Burrata al Pomodoro equips you with a fresh whole Octopus seasoned and ready to grill, served with a fresh and colourful Burrata Salad with Heirloom and Cherry Tomatoes, Baby Cucumbers, Focaccia Croutons, Red Wine Vinaigrette, and fresh Basil.

The Tiramisu Kit is the perfect treat to complete your Italian meal! Made with Maple Syrup Zabaglione and Chocolate Mousse, with traditional Milano Cookies dipped in Abruzzo Amaro Espresso, you can’t go wrong with this impeccable take on an Italian classic to finish off your dinner party.
Serves 6-8
•   Full Prep
•   Ready in 40 Minutes

$350.00

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INGREDIENTS:

BISTECCA ALLA FIORENTINA

  • 1 2.5″ Cut Thick Fiorentina Steak
  • 12pc Sous Vide Artichokes
  • 1pc Fresh Focaccia
  • 40g Tuscan Salt
  • 500mL bottle Tuscan Olive Oil
  • 1 bunch Rapini, blanched
  • 4oz Bomba Garlic Dressing
  • 1 head Roasted Garlic

POLPO ALLA GRIGLIA

  • 1 Sous Vide Whole Octopus
  • 250mL Cubed Focaccia
  • 250mL Red Wine Vinaigrette
  • 250mL Picked Basil
  • 2 Heirloom Tomatoes
  • 1 pint Heirloom Cherry Tomatoes
  • 4pc Baby Cucumbers
  • 1 ball Burrata Pugliese
  • 125mL Chopped Salsa Verde
  • 1 Lemon

SIGNATURE TIRAMISU

  • 300g Maple Syrup Zabaglione
  • 300g Chocolate Mousse
  • 12pc Milano Cookies
  • 200mL Abruzzo Amaro Espresso
  • 15g Cocoa Powder

ITEMS NOT PROVIDED:

Make sure you’ve got a Grill, a Grill Brush, a Rag or Paper Towel, a Probe Thermometer, 3 Medium Mixing Bowls, a Baking Tray, a Small Bowl, a Knife, a Paring Knife, 2 Cutting Boards, a Casserole Dish, a Serving Bowl, a Serving Platter, Scissors, and a Spoon. It is also a good idea to have some cooking staples on hand like Olive OilKosher Salt or Sea Salt, and Pepper for seasoning. Now, let’s get cooking!


BISTECCA ALLA FIORENTINA PREP INSTRUCTIONS:

FIORENTINA STEAK

Note: Optional reverse sear method at bottom of recipe.

  1. Remove Steak from vacuum pack bag at least 1 hour before cooking to allow to come up to room temp.
  2. Turn grill on high heat and leave to preheat for at least 10 minutes. If using a charcoal grill, allow to preheat with venting at 50% open for 30 minutes or until it reaches 500° F.
  3. Season Steak with Tuscan Salt, Pepper and a small amount of Tuscan Olive Oil before grilling.
  4. Once the grill is hot, give it a good brush to remove anything that may be stuck to the grill, and using a rag or paper towel, rub the grill with some oil. Reduce the heat to medium and lay the Steak on the grill.
  5. After 3-5 minutes, give the Steak a quarter turn on the same side (do not flip). This will give the Steak a nice cross hatch. Make sure to spray grill with water any time you get flame flair up to prevent any charring.
  6. After 3-5 minutes, flip the Steak over onto the other side. After another 3-5 minutes, give the Steak another quarter turn for cross hatch on this side. To check the steak, use a probe thermometer (see bottom of recipe for temperature guidelines).
  7. Remove the Steak once it has reached its preferred temperature. Allow to rest on cooling rack while you finish the ArtichokesRapini & Focaccia.
  8. When Steak is rested and sides are ready to serve, return to the grill for a quick reheat before carving. Finish with Tuscan Salt and ramekins of Tuscan Olive Oil for dipping.

GRILLED ARTICHOKES

  1. Remove Artichokes from the vacuum pack bag and drain off any excess liquid. They are ready to grill straight away.
  2. Grill cut side down for 3 minutes, then quarter turn for the same cross hatch as the steak.
  3. Finish on the back side for colour, then remove and place in a medium sized mixing bowl ready for marinade.
  4. Toss Artichokes with Tuscan Olive Oil and season with salt and pepper.
  5. Serve straight away.

CHARRED RAPINI

  1. The Rapini also come ready to grill. Lay across the grill horizontally so they do not fall through the cracks.
  2. Allow to char gently for 3 minutes, then flip once.
  3. Once they have some colour on both sides, remove straight to a medium sized mixing bowl and toss with desired amount of Bomba Garlic Dressing (spicy). Season with salt and pepper.
  4. Serve straight away warm, spooning more of the Bomba Garlic Dressing over top if desired.

FOCACCIA BREAD

  1. Cut loaf into about 1” thick slices and lay out on a baking tray.
  2. Squeeze the Roasted Garlic bulbs out of their head and mash up in a small bowl with some Tuscan Olive Oil and a spoon.
  3. Season the Focaccia lightly with salt, pepper, and Tuscan Olive Oil.
  4. Grill the Focaccia slices for colour and crispiness on each side for 2-3 minutes.
  5. Remove from the grill, and while hot, spread Garlic and Tuscan Olive Oil spread over each slice.
  6. Serve straight away.

DEGREE OF DONENESS:

Medium Rare – 130°F to 135°F / 55°C to 57°C
(remove and rest at 120°F to 125°F)

Medium – 140°F to 145°F / 60°C to 63°C
(remove and rest at 130°F to 135°F)

Medium Well – 150°F to 155°F / 65°C to 69°C
(remove and rest at 140°F to 145°F)


STEAK CARVING INSTRUCTIONS:

  1. Remove Striploin side from the bone, cutting down from the bone tip point to larger vertebrae bone. Slice Striploin side horizontally and reassemble on a platter with bone.
  2. Next, remove Tenderloin side from the bone, cutting down from bone tip point to larger vertebrae bone. Slice Tenderloin side horizontally and reassemble on a platter with bone.

REVERSE SEAR INSTRUCTIONS:

Make sure you’ve got a Wire Rack, a Rimmed Baking Sheet, a Thermometer, and Salt and Pepper, Now, let’s get cooking!

A good thermometer is absolutely essential for this process.

The process of reverse-searing is really simple: season a roast or a thick-cut steak (this method works best with steaks that are at least 1.5-2” thick). Arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low heat oven – between 200°F and 250°F (93°C and 120°C). You can also do this outdoors by placing the meat directly on the cooler side of a closed grill with half of the burners on. Cook it until it’s about 10°F to 15°F below your desired serving temp (see chart above). Remove the steak and sear it in a ripping-hot skillet or on a grill that’s as hot as you can get it.

Then dig into the best-cooked steak you’ve ever had in your life.

Want it broken down step by step? Okay, here goes:

1. Season the Steak

Season your thick-cut steak generously with salt and pepper on all sides, then place the steak on a wire rack set in a rimmed baking sheet. If you’re cooking the steak on a grill, skip the rack and pan.

For even better results, refrigerate the steak uncovered overnight to dry out their exteriors.

2. Preheat the Oven

Preheat the oven to anywhere between 200°F and 250°F (93°C and 120°C). The lower you go, the more evenly the meat will cook, though it will take longer. If you have a very good oven, you can probably set it even lower than this range, but many ovens cannot hold temperatures below 200°F very accurately.

If you’re doing this outdoors, create a two-zone fire by banking a chimney of coals under one side of the grill, or turning on only half the burners of a gas grill. Cover the grill and let it preheat.

3. Slow-Cook the Steak

Place the steak – baking sheet, rack, and all – in the oven, and roast until the steak hits a temperature about 10°F to 15°F below the final temperatures at which you would like to serve the meat. A good thermometer is absolutely essential for this process.

If using the grill, just place the steak directly on the cooler side of the grill, allowing them to gently cook via indirect heat. Timing may vary depending on the exact temperature that your grill is maintaining, so use the thermometer and check frequently.

4. Now Grill the Steak as per the Prep Instructions Above


POLPO ALLA GRIGLIA PREP INSTRUCTIONS:

Note: Remove Octopus from vacuum pack bag at least 1 hour before cooking to allow to come up to room temperature.

GRILLED OCTOPUS

  1. Turn grill on high heat and leave to preheat for at least 20 minutes. If using a charcoal grill, allow to preheat with venting at 50% open for 30 minutes or until it reaches 500°F. 
  2. Pat down the Octopus with paper towel and season with salt, pepper, and a small amount of olive oil before grilling.
  3. Once the grill is hot, give it a good brush to remove anything that may be stuck to the grill, and using a rag or paper towel, rub the grill with some oil. Reduce the heat to medium and place the Octopus on the grill. 
  4. After 3-5 minutes, give the Octopus a quarter turn (do not flip). This will give you a nice cross hatch. Make sure to spray the grill with water anytime you get a flame flair up to prevent any charring. 
  5. After 3-5 minutes, flip the Octopus over. After another 3-5 minutes, give the Octopus another quarter turn on this side for the same cross hatch. The Octopus comes already fully cooked, so what you want to achieve is a golden brown colour and crispy tentacles. 
  6. Once crispy on all sides, remove from the BBQ, placing on a cutting board. Cut Octopus between each leg, separating them all individually. Place tentacles on a serving platter and spoon Salsa Verde generously over each leg. 
  7. Serve straight away hot. 

BURRATA SALAD

  1. With a paring knife, remove the core from the larger Heirloom Tomatoes by inserting the knife about ½” into the Tomato beside the stem core and twisting into the Tomato
  2. Once core is removed, quarter the Tomatoes and place on a serving platter.
  3. Cut Heirloom Cherry Tomatoes in half and the Baby Cucumbers into wheel slices (do not need to be thin; can be thicker for a more rustic salad), and add over top of the Tomatoes.
  4. Now prepare the Croutons. Place the Cubed Focaccia in a medium sized mixing bowl and toss with 2 tablespoons of Olive Oil, Salt and Pepper. Bake in a preheated oven at 350°F for 12 minutes or until golden brown. Remove from oven and allow to rest. 
  5. Spoon the Croutons over top of the Tomatoes. 
  6. Break up the Burrata Pugliese with a fork until creamy and spoonable, then spoon directly over top of the Tomatoes. Finish with Basil Leaves
  7. Chef’s Tip: Do not dress until ready to eat. 
  8. Once Octopus is ready, finish with lots of lashings of Olive Oil, Red Wine Vinaigrette, and a generous amount of flaky Sea Salt
  9. Serve straight away with hot Octopus.

SIGNATURE TIRAMISU PREP INSTRUCTIONS:

  1. Using a pair of scissors, cut a 1.5’’ hole from the tip of the piping bags housing the Maple Syrup Zabagione and Chocolate Mousse.
  2. Transfer the Abruzzo Amaro Espresso into a large bowl (big enough to dip the Milano Cookies).
  3. Get your casserole dish and start to build your Tiramisu: Dip your Milano Cookies one at a time into the Abruzzo Amaro Espresso and allow to soak for 2 seconds. Let the excess Abruzzo Amaro Espresso drip off and place a single layer of Abruzzo Amaro Espresso-soaked Milano Cookies on the bottom. Note: Each layer should have 6 cookies: 4 vertically and 2 horizontally. 
  4. Pipe your Chocolate Mousse over the cookies, using constant pressure to create a smooth even layer. 
  5. Dip your Milano Cookies into the Abruzzo Amaro Espresso and allow to soak for 2 seconds. Let the excess Abruzzo Amaro Espresso drip off and place a single layer of Abruzzo Amaro Espresso-soaked Milano Cookies on top of the Chocolate Mousse
  6. Pipe your Maple Syrup Zabaglione over the Cookie, using constant pressure to create a smooth even layer. 
  7. Spoon the Cocoa Powder into a fine mesh sieve. Using the edge of the spoon, tap the side of the fine mesh sieve to lightly dust the top of your tiramisu. 
  8. Set in the fridge for at least 4 hours. 

Chef Hint: If you cannot find a fine mesh sieve, a salt or icing sugar shaker works amazing as well! 


Rob Gentile

Executive Chef