Friday, April 22, 2016

Insalata Di Scungilli






     Classic Italian Conch Salad!
     Scungilli translates to conch or sea snail.  Insalata Di Scungilli was offered on the menu at every Italian restaurant that I have ever worked in.  The ingredients and method of preparation were the same at each of those restaurants.
     If you have never had conch before, the flavor is just a little stronger than fresh clams.  Very slow simmering or poaching for a short time is the only way to cook conk tender.  Even when cooked with great care, conch can still end up being tough and tenderizing the conch with a mallet is not an option when preparing a salad.
     Imported Italian canned Scungilli actually is the best choice for today's salad recipe.  Believe it or not, every Italian chef that I worked with preferred to use canned Scungilli.  I have to admit, imported Italian canned Scungilli is so nice in quality, that it should be considered to be a gourmet item.  The Scungilli meat is perfectly cooked and it is tender.
     Cans of imported Italian Scungilli come in a variety of sizes.  The small 5 to 6 ounce cans are easy to work with, because 1 small can has enough Scungilli for 1 or 2 salad servings.  
 
     Insalata Di Scungilli:
     This recipe yields 1 antipasti salad portion that can be shared by 2 guests.  
     Step 1:  Place a 6 ounce can of imported Italian sliced scungilli that is packed in its own juices in a strainer over a container.
     Place the sliced scungilli meat in a mixing bowl.
     Add 1 1/2 tablespoons of the scungilli juices from the can.
     Step 2:  Add 1/3 cup of small chopped celery.
     Add 2 tablespoons of small chopped onion.
     Add 1 minced garlic clove.
     Add 1/4 cup of mixed diced red bell pepper and green bell pepper.
     Step 3:  Add 1 tablespoon of pomace olive oil.
     Add 1 tablespoon of virgin olive oil.
     Add 1 tablespoon of fresh lemon juice.
     Add 1 pinch of oregano.
     Add 2 pinches of minced Italian Parsley.
     Add sea salt and black pepper to taste.
     Step 4:  Toss the ingredients together.
     Chill the salad in a refrigerator for about 8 minutes, so the flavors meld.
     Stir and toss before serving.

     Presentation:
     Step 1:  Place a few romaine leaves on a plate as a bed for the salad.
     Mound 1 1/2 cups of chopped romaine lettuce on the stalk ends of the romaine leaves.
     Step 2:  Place 5 slices of ripe plum tomato on the plate next to the romaine stalk ends.
     Place 4 petite lemon wedges on the plate next to the tomatoes.
     Step 3:  Mound the Insalata di Scungilli on top of the chopped romaine.
     Garnish the salad with a sprig of Italian Parsley.

     The crunch of the celery, onion and peppers adds to the appeal of this salad.  This traditional Italian Scungilli Salad is light, healthy and uncomplicated!

Salade of Smoked Salmon and Spring Lettuce with Rose Petal Champagne Vinaigrette







     An Aromatic Salad!
     This Rose Petal Vinaigrette has an elegant flavor.  The flavor appeals to ladies and just about anybody that likes to take the time to smell the roses!
     Rose petals and rose water are traditionally used in many Middle East cuisines.  Dried edible rose petals and rose water are available at Mediterranean food markets.  Fresh edible rose flowers are sometimes available at organic specialty food markets.    
     There is a difference between heat smoked salmon and cold smoked salmon.  Both types of smoked salmon are usually salt cured before they are smoked.  The combination of salt curing and smoking eliminates pathogen threats, but both types of smoked salmon must be refrigerated to prevent spoilage.
     Salmon that is smoked in a hot chamber is usually fully cooked and the moisture content is minimal.  Salmon that is smoked in a cold chamber is not fully cooked and it can be as moist as raw fish.  Cold smoked salmon is used in today's recipe.          
     
     Rose Petal Champagne Vinaigrette:
     This recipe yields enough for 2 petite salads.  
     Do not use virgin olive oil or strong tasting olive oil for this vinaigrette.  Olive oil has flavor that clashes with roses!
     Some roses are more aromatic than others.  If the rose flavor of the finished vinaigrette is not pronounced, then add 2 to 2 drops of bottled rose water.   
     Step 1:  Place 1 1/2 tablespoons of minced edible dried rose petals (or thin chiffonade sliced fresh edible rose petals) in a mixing bowl.
     Add 2 tablespoons of champagne vinegar.
     Add 1 teaspoon of minced shallot.
     Add 1/2 teaspoon of lemon juice.
     Add 1/2 teaspoon of honey.
     Add 1 pinch of sea salt and white pepper.
     Stir the ingredients.
     Step 2:  Slowly add 1/3 cup of vegetable oil while stirring, to create a loose vinaigrette.
     Set the vinaigrette aside for 15 minutes, so the flavors meld.
     Stir before serving.

     Salade of Smoked Salmon and Spring Lettuce with Rose Petal Champagne Vinaigrette:
     This recipe yields 1 petite salad.
     Step 1:  Mound 2 1/4 cups of mixed baby spring lettuce greens on the center of a plate.
     Step 2:  Place 8 thin plum tomato slices on the plate around the lettuce.
     Place 1/2 teaspoon of finely chopped hard boiled egg on each tomato slice.
     Step 3:  Place 3 1/2 ounces of thin sliced cold smoked salmon on top of the lettuce.  
     Place about 1 tablespoon thin sliced shallot on the smoked salmon.
     Step 4:  Spoon 2 to 3 tablespoons of the Rose Petal champagne Vinaigrette across the middle of the smoked salmon slices and on the lettuce.
     Spoon a little bit of the vinaigrette on the plate between the tomato slices.
 
     The sweet fragrant rose petal flavor of the vinaigrette is perfect with smoked salmon.  The light flavor of champagne vinegar compliments the rose petals!

Wednesday, April 20, 2016

Filet of Flounder Dijoniere






     Tasty!
     Both Dijonnaise Sauce and Dijoniere Sauce are interpretive sauces that feature Dijon Mustard.  Dijonnaise Sauce is usually made with white wine and Béchamel Sauce in classic French restaurants.  Dijoniere Sauce is usually made like a Beurre Blanc or a Butter Crème Reduction Sauce.  Dijoniere Sauce can be flavored with cognac instead of white wine.  
     The easiest way to ruin a Dijoniere Sauce is to add too much Dijon Mustard.  Dijon mustard is full of flavor, so just a little bit goes a long way.  If too much Dijon Mustard is added, the flavor of the sauce will overpower whatever it is served with.

     Breaded Filet of Flounder:
     This recipe yields 1 portion.  
     Step 1:  Cut a 6 to 8 ounce flounder filet in half lengthwise.
     Lightly season the filets with sea salt and white pepper.
     Step 2:  Dredge the flounder filets in flour.
     Dip the filets in egg wash.
     Dredge the filets in unseasoned fine French bread crumbs.
     Step 3:  Heat a sauté pan over medium heat.
     Add 3 tablespoons of clarified butter.
     Add enough vegetable oil, so the level of oil and butter is about 1/4" deep.
     Adjust the temperature so the oil & butter is 350ºF.
     Step 4:  Place the breaded flounder filets in the pan.
     Pan fry the flounder filets till they are golden brown on both sides.
     Step 5:  Set the filets on a wire screen roasting rack over a drip pan to drain off any excess butter and oil.
     Keep the flounder filets warm on a stove top.
     *The butter and oil can be strained and save for frying other items.

     Dijoniere Sauce:
     This recipe yields a little more than 1/3 cup.  (1 generous portion)
     Dijoniere Sauce is usually made to order.  This is a quickly made sauce.
     Step 1:  Heat a small sauce pot over medium/medium low heat.
     Add 1/2 tablespoon of unsalted butter.
     Add 1 teaspoon of minced shallot.
     Add 1/2 teaspoon of minced garlic. 
     Sauté till the shallot turns clear in color.
     Step 2:  Add 1/2 cup of brandy or cognac.  (Try not to flambé.)
     Add 1 1/2 ounces of whitefish stock (fumet).
     Add 1/2 tablespoon of Dijon Mustard.
     Stir the mustard into the sauce as it comes to a gentle boil.
     Step 3:  Add 1 tablespoon of rinsed capers.
     Add 1 pinch of sea salt and white pepper.
     Add 1/2 teaspoon of fresh lemon juice.
     Add 1/3 cup of cream.
     Step 4:  Reduce the temperature to medium low heat.
     Gently simmer and reduce till the sauce is medium thin sauce consistency that can coat a spoon.
     Step 5:  Remove the pot from the heat.
     Add 2 pinches of minced parsley.
     Add 1 tablespoon of chopped chilled unsalted butter while stirring.
     Serve immediately!

     Filet of Flounder Dijoniere:
     Place the flounder filets on a plate.
     Spoon the Dijoniere Sauce over the fish and onto the plate.
     Garnish the plate with a petite fanned lemon slices.
     Serve with vegetables of your choice.  The vegetables in the pictures are buttered steamed tourné potatoes, zucchini, carrot and pearl onions.
  
     Dijoniere Sauce was very popular in the 1980's and 1990's.  This is a nice sauce for fish, veal or chicken.

Friday, April 15, 2016

Pan Roasted Oyster Stew








     Pan Roasted Oyster Stew!
     Pan Roasted Oyster Stew differs from a traditional east coast fish house style Oyster Stew.  A plain Oyster Stew is made with only butter, milk cream, oysters, salt and pepper.  Pan Roasted Oyster Stew is a bit fancier.  The oysters are usually placed on a crouton that floats on the highly seasoned stewing sauce.  
      An Oyster Pan Roast is not the same thing as Pan Roasted Oyster Stew, but it is pretty close.  A traditional New York City style Oyster Pan Roast requires bottled Chili Sauce and Worcestershire Sauce.  This creates a very strong flavor that can mask the natural oyster flavor.  When entertaining guests from NYC, a strong tasting Oyster Pan Roast is what most will expect.  
     Today's Pan Roasted Oyster Stew has refined taste.  White mirepoix, sherry, saffron, herbs, cayenne pepper and paprika flavor this stew.  No tomato or pre-made bottled sauces are in the list of ingredients.  Sourdough bread is used for the barge.  The result is a light yet savory flavor that does not mask the flavor of the oysters.

     *This entire recipe yields 1 portion.

     Sourdough Crouton:
     Step 1:  Cut 1 slice of sourdough bread that will fit in a shallow soup bowl.  (About 3/8" thick.)
     Brush the bread with melted unsalted butter.
     Step 2:  Heat a sauté pan over medium/medium low heat.
     Grill the bread till it is lightly toasted on both sides.
     Keep the sourdough crouton warm on a stove top.
     *Leave the pan on the heat.  The same pan can be used to make the Pan Roasted Oyster Stew!
     
     Pan Roasted Oyster Stew:
     Step 1:  Place the sauté pan over medium low heat.
     Add 1 tablespoon of unsalted butter.
     Add 1 teaspoon of minced shallot.
     Add 1 minced garlic clove.
     Add 1 tablespoon of minced onion.
     Add 1 tablespoon of minced celery.
     Gently sauté till the vegetables are tender, but not brown.
     Step 2:  Remove the pan from the heat.
     Place 2 large shucked oysters in the pan.  (By large, I do mean large!  Each shucked oysters should weigh about 2 to 3 ounces.  If no large oysters are available, then add 4 or 5 medium size shucked oysters.)
     Step 3:  Place the pan in a 350ºF oven.
     Roast the oysters till they turn opaque and they are almost fully cooked.  (About 4 minutes)
     Step 4:  *For the rest of the recipe, keep in mind that the handle of the sauté pan will be hot!  Keep a glove on one hand!
     Remove the pan from the oven.
     Add 1 teaspoon of flour while gently stirring.
     Stir till the flour combines with the butter in the pan.
     Step 5:  Place the pan over medium/medium low heat.
     Add 1/4 cup of dry sherry.
     Add 1 1/3 cups of milk, while gently stirring with a spoon.  (Be careful not to damage the oysters!)
     Add 1/2 cup of cream.
     Step 6:  Add 1/2 of a bay leaf.
     Add 1 small pinch of nutmeg.
     Add 1 small pinch of saffron that is rubbed between the fingers.
     Add 1/4 teaspoon of Spanish Paprika.
     Add 1 small pinch of cayenne pepper.
     Add 1 pinch of sea salt and white pepper.
     Step 7:  Stir the ingredients as the sauce comes to a gentle boil and thickens to a medium thin consistency.
     Step 8:  Reduce the temperature to very low heat.
     Serve immediately before the oysters shrink in size.
   
     Presentation:
     Step 1:  Remove the 1/2 bay leaf.
     Spoon the stew into a shallow soup bowl, but leave the oysters in the pan.
     Step 2:  Float the sourdough crouton on the stew.
     Place the oysters on the sourdough crouton
     Spoon a small amount of the stew sauce over the oysters on the crouton.
     Step 3:  Sprinkle 1 pinch of Spanish Paprika over the oysters and crouton.
     Sprinkle a thin bias sliced green onion top over the oysters and crouton.

     This is a nice tasting Pan Roasted Oyster Stew!

Thursday, April 7, 2016

Salad of Poached Ocean Perch and Boston Lettuce with Masago Vinaigrette






     An Appealing Café Style Salad!
     There are two methods of poaching.  One method is to add an item to cold poaching liquid and then bring the liquid to a boil.  This creates an exchange of flavor.  The poaching liquid is usually served along with the poached food item using this method or a sauce is made with the poaching liquid.
     The second method is to place an item in hot poaching liquid.  With this method, only the item being poached gains flavor and there is minimal flavor exchange that adds flavor to the poaching liquid.
     French style poaching liquid is called Court Bouillon.  Court Bouillon is a simple broth that is simmered for a short time, so the aromatic ingredients impart flavor.  Court Bouillon is only meant to lightly accent whatever is poached, so only light savory ingredients are added.
     The list of ingredients required to make Court Bouillon rarely changes, because the Court Bouillon can be used to make specific classic recipes after the poaching is done.  Court Bouillon ingredients include:
     • Water
     • Aromatic Mirepoix Vegetables or just onion
     • Bouquet Garni (leek, thyme, celery stalk, parsley stems and bay leaf) or just bay leaf    
     • Whole Black Peppercorns
     • Salt
     • Garlic is an option
     • Lemon is usually added for light meats or seafood
     • White Wine is optional
     Many times the Court Bouillon is simply discarded after poaching one item that causes a flavor change.  For example, a Court Bouillon is usually discarded after poaching Sweetbreads.
     Sometimes a Court Bouillon is used to poach multiple orders of whitefish.  The Court Bouillon is then rich enough to turn the broth into a sauce.
     Adding any extra herbs, spices or strong tasting vegetables will render the Court Bouillon useless for traditional classic recipe applications.  For example, by adding fennel seed, a court bouillon is useless for most classic applications.  When in a French kitchen, every item is prepared with specific ingredients for a reason.  As a cook, trying to be creative by adding something to a traditional recipe out of personal taste will result in a French chef placing the cook back on potato peeling duty!
     Sometimes a Fumet (clear whitefish stock) is used in place of water in a Court Bouillon when poaching fish or seafood.  Seafood that is poached in this type of Court Bouillon is usually served in a bowl with the strained Court Bouillon.
     After poaching, if the recipe does not call for the Court Bouillon to be retained, the Court Bouillon can optionally be saved to make a light sauce or soup at a later time.  When poaching six fish filets in a Court Bouillon, a small amount of nice tasting broth is created and it is a shame to let it go to waste.

     This recipe was first written a few years ago.  At that time both Ocean Perch (Red) and Masago (Capelin Roe) were listed as sustainable.  The sustainability status of these two seafood items has changed and recommendations can be found at this link:  Seafood Watch  

     Court Bouillon:
     This recipe yields enough Court Bouillon to poach 1 or 2 small fish filets.
     Step 1:  Heat a sauce pot over medium/medium high heat.
     Add 3 to 4 cups of water.  (Add enough water to cover the fish filet with about 2" of liquid.)
     Add 1/2 teaspoon of lemon juice.
     Add 1 bay leaf.
     Add 1 1/4 cup of sliced onion.
     Add 1 whole garlic clove.
     Add 8 to 10 whole black peppercorns.
     Add 2 pinches of sea salt.
     Bring the court bouillon to a boil.
     Step 2:  Reduce the temperature to low heat.
     Gently simmer the court bouillon for 20 to 30 minutes.
     Add water is necessary to maintain the original level of liquid.
 
     *The vinaigrette, and the salad set up plate can be prepared while the court bouillon simmers!  Be sure to cook, cill and peel 1 hard boiled egg, so it can be used as a garnish.

     Masago Vinaigrette:
     This recipe yields 1 large portions.  (Enough for 1 large salad or 2 petite salads.) 
     This is a loose stirred vinaigrette.  A loose emulsion is nice for a seafood salad.
     Capelin Roe is called Masago in Japan.  Masago is used for garnishing sushi.  Masago is a very gentle tasting fish roe.
     Step 1:  Place 3 teaspoons of rice vinegar in a small mixing bowl.
     Add 1 teaspoon of lemon juice.
     Add 1 pinch of black pepper and sea salt.
     Add 1 pinch of minced Italian Parsley.
     Add 1 tablespoon of Masago (capelin roe).
     Step 2:  Slowly add 3 tablespoons of olive oil while stirring.
     Slowly add 1 tablespoon of virgin olive oil while stirring.
     Step 3:  Set the vinaigrette aside for 5 minutes, so the flavors meld.
     Stir the vinaigrette before serving.

     Boston Lettuce Salad Set-Up Plate:
     Mound 2 1/2 to 3 cups of Boston Lettuce Leaves on the center of a plate.
     Evenly space 6 peeled cucumber slices on the plate around the lettuce.
     Place 1 thin plum tomato wedge between the cucumber slices.  The tomato wedges should point outward from center.
     Sprinkle some julienne sliced carrot over the lettuce for color.
     Chill the salad set-up plate in a refrigerator till later in the recipe.
 
     Ocean Perch Poached en Court Bouillon:
     This recipe yields 1 petite fish filet.
     Step 1:  Raise the temperature of the court bouillon to medium heat.
     Bring the court bouillon to a gentle boil.
     Step 2:  Place a 5 to 6 ounce Ocean Perch filet in the court bouillon.  (Leave the thin red skin attached to the filet.)
     Poach till the perch is fully cooked.  (A probe thermometer should read 145ºF in the center of the filet.)
     Step 3:  Remove the pot from the heat.
     Use a slotted spatula to set the poached fish filet on a platter.
     Pour 1 ounce of the court bouillon liquid over the poached perch to keep it moist.
     Allow the poached ocean perch to cool to almost room temperature

     Salad of Poached Ocean Perch and Boston Lettuce with Masago Vinaigrette:
     Step 1:  Place the Boston Lettuce Salad Set-Up Plate on a countertop.
     Step 2:  Use a slotted spatula to place the Poached Filet of Ocean Perch on top of the mound of lettuce.
     Place a thick slice of hard boiled egg on the perch.
     Step 3:  Stir the Masago Vinaigrette.
     Spoon a generous amount of the Masago Vinaigrette over the egg, perch and salad.
   
     Poached ocean perch has a very light and delicate flavor.  The capelin caviar is very mild tasting too.  This is a nice light healthy summer salad!

Sunday, April 3, 2016

Bistecca Alfonso








     A Classic Italian Restaurant Steak Entrée!
     Bistecca Alfonso seems to have vanished from restaurant menus over the years.  Steak Alfonso is a very nice tasting steak entrée.  This steak entrée has good eye appeal if a little extra effort is applied to the presentation.
     I learned today's recipe while working with an Italian chef in Philadelphia back in the late 1970's.  I am not sure whether Bistecca Alfonso was originally named after an Italian restaurant owner, a famous person or a chef.  There is almost no written information about the origin or history of Steak Alphonso.  
     There is also an Italian recipe for Steak Alonzo, which is similar to today's Steak Alphonso recipe.  I learned the Steak Alonzo recipe somewhere in the Philly area back in those days.  I asked the Italian chef in Philadelphia if he knew the origin of the Steak Alonzo recipe, on a day when we were selling Steak Alphonso as a speciale del giorno.  The Italian chef just laughed and said, "Oh yeh!  Alonzo comes from the other side of the railroad tracks!  Way on the other side!"
     The only place that I have seen Steak Alonzo cooked was local Philly diners that had Italian cooks in the kitchen.  Basically the only difference between Steak Alphonso and Steak Alonzo is that the Alonzo version had no cheese in the recipe.

     A few years later in my career, I was working in an Italian restaurant in Florida.  The Italian restaurant owner was an award winning chef from New York City.  The chef occasionally ran Steak Alfonso as a speciale del giorno.  This proves that Steak Alphonso was a standardized recipe, that many Italian chefs knew by heart.
     Steak Alphonso for the most part is now a lost and forgotten recipe from the good old days of fine dining.  In modern times, few chefs have heard of this recipe.  The exception is old school Italian chefs from the Northeast.  

     People do take interest in old forgotten classic recipes, because of the level of comfort that classic cuisine provides.  Guests that are tired of constantly being challenged by eccentric cuisine and tiny portions, will breath a sigh of relief when a classic entrée is served.  This is especially true when the classic entrée happens to be an Italian style steak with a nice topping!
  
     Pizzaiola Sauce:
     This recipe yields enough sauce for 1 steak.  (About 1 cup)
     Pizzaiola Sauce is a traditional sauce for steak and it is always made to order (A la minute)!
     Step 1:  Place 1 cup  of Imported Italian canned peeled whole San Marzano tomatoes (packed in their own juices with basil) in a mixing bowl.
     Coarsely crush the tomatoes by hand and set them aside.
     Step 2:  Heat sauté pan over medium/medium low heat.
     Add 1 tablespoon of olive oil.
     Add 1 thin sliced clove of garlic.
     Sauté till the garlic turns a golden color.
     Step 3:  Add the reserved hand crushed tomatoes with their juices.
     Add 1 pinch of basil.
     Add 1 pinch of chopped Italian Parsley.
     Add 1 pinch of oregano.
     Add 1 pinch of crushed dried red pepper.
     Add sea salt and black pepper to taste.
     Step 4:  Rapidly simmer and reduce, while occasionally stirring, till the sauce is a medium thin consistency with no excess watery juices.
     Step 5:  Remove the pan from the heat.
     Keep the sauce warm on a stove top.
  
     Bistecca Alfonso:
     This recipe yields 1 entrée.
     Step 1:  Season a 12 to 14 ounce NY Strip Steak with sea salt and black pepper.
     Set the steak aside.
     Step 2:  Cut enough mixed red bell pepper and green bell pepper strips to cover the steak.  The pepper strips should be 3/8" wide.  The pepper strips should be cut long enough to cover the width of the steak.  
     Set the pepper strips aside.
     Step 3:  Heat a wide sauté pan over medium/medium high heat.
     Add 1 tablespoon of blended olive oil.
     Place the steak in the pan.
     Sear the steak on both sides till it is browned and cooked to slightly less than the desired finish temperature.
     Step 4:  Remove the steak from the sauté pan and place it on a broiler pan.
     Step 5:  Place the sauté pan over medium heat.
     Add 1/2 tablespoon of blended olive oil.
     Add the reserved mixed green and red bell pepper strips.
     Sauté the pepper strips till they are al dente.
     Remove the pan from the heat.
     Step 6:  Spoon the reserved Pizzaiola Sauce over the steak on the broiler pan.
     Place a few thin slices of mozzarella cheese over the sauce.
     Arrange the pepper strips on top of the cheese so they look nice.  (Alternate the green and red pepper strips.)
     Step 7:  Place the broiler pan with the steak in a 350ºF oven.
     Roast till the mozzarella softens and the steak reheats.
     Step 8:  Remove the pan from the oven.
     Use a long spatula to place the steak on a plate.
     Serve with a vegetable and rice of your choice.
     Garnish with a parsley sprig.
     *The entree in the pictures was served with Sautéed Spinach and Risi di Funghi (Mushroom Rice).
   
     Risi di Funghi:
     This recipe yields 2 portions.
     Step 1:  Heat a sauce pot over medium heat.
     Add 1 tablespoon of olive oil.
     Add 1/3 cup of chopped mushrooms.
     Sauté till the mushrooms are tender.
     Step 2:  Add 1/2 cup of long grain white rice.
     Stir for about 30 seconds.
     Step 3:  Add 1 cup of mushroom broth.
     Add 1 pinch of oregano.
     Season with sea salt and black pepper to taste.
     Step 4:  Bring the liquid to a boil.
     Step 5:  Reduce the temperature to low heat.
     Cover the pot with a lid.
     Simmer and stir occasionally.
     The rice will take almost twenty minutes to cook.
     Step 6:  Keep the Risi di Funghi warm on a stove top or in a 135ºF bain marie.
     Use a ring mold to plate a portion of the Risi di Funghi.
  
     Garlic Spinach:
     This recipe yields 1 portion.
     Sautéed spinach only takes 1 minute to cook and it should be cooked just before the entrée is served.
     Step 1:  Heat a sauté pan over medium heat.
     Add 1/2 tablespoon of olive oil.
     Add 1 chopped clove of garlic.
     Sauté till the garlic is a golden color.
     Step 2:  Add 3 1/4 cups of fresh baby spinach leaves.
     Season with sea salt and black pepper.
     Stir and toss till the spinach wilts.
     Step 3:  Remove the pan from the heat.
     Place the sautéed spinach on the plate.
  
     Bistecca Alfonso looks as good as it tastes!   Risi di Funghi is a perfect accompaniment for this steak.