Rump Steak With Radicchio and Potatoes Recipe froim “La Cantinetta” – Verduno
Don’t be fooled by this simple cafè’s exterior! Emiliano Burlotto and his wife Victoria have transformed this simple local’s lunch spot into a gourmet haven! In the sleepy town of Verduno, you can find La Cantina, a family run business with a Cheers – like quality, where everyone knows your name. We consider this a hidden gem, off the tourist path where you can find wine makers and local regulars who enjoy their fantastic wine list and creative menu.
Boffa Barolo Capalot 2015
RUMP STEAK WITH FERMENTED RADICCHIO, POTATOES & GREEN PEPPER SALAD – Ingredients & instructions for 1 person
- 220 g/7-8 oz rump sirloin
- Extra virgin olive oil
- Himalayan pink salt
- 1 pat of unsalted butter
- Barolo reduction: 25 cl/1 cup of Barolo and 1 tsp of sugar
- 1 friggitello (green sweet chili pepper)
- 3-4 new potatoes cut in half
- 1 radicchio
- pan juice with vegetables and spices
- sea salt
RADICCHIO (MAKE 1-2 DAYS AHEAD)
Clean and cut away all the white hard part of the radicchio leaving you with just the red leaves, put in a bowl with olive oil, salt, pepper and 2 teaspoons of sugar, balsamic vinegar 10 CL/ 1/2 cup.
Close in a ziploc bag allowing no air inside and allow to ferment for 1-3 days. If you can’t find radicchio use Tropea red onions.
Wash new potatoes and cut in half. Boil for 4 minutes on a high flame. Put in an oven tray and dress with salt, oil, pepper, rosemary, garlic cloves and a pat of butter. 30 minutes before you are ready to eat the steak, put in the oven at 200-220C (390-400F) for 20 minutes.
Put Barolo in a sauce pan with sugar and reduce it until you get a glazed consistency.
GREEN PEPPER SALAD
Clean the friggitelli (green small peppers), cut them in julienne strips and then dice, dress with oil, salt, pepper and a balsamic vinegar glaze.
Get the frying pan ready with olive oil, salt and pepper and wait until the oil starts to smoke a bit 190° (375F). Sear the steak on each side to favor the closure of the pores, adding then 1 pat of butter covering the steak for 1 minute so you can achieve a light crust (shiny brown color).
Finish the cooking in a convection oven with ventilator at 180° (355F) for :
- 4 min – rare
- 6 min – medium rare
- 10 min – medium
(this is an approximation and depends on the size of the steak)
Advice from the chef: The chef makes his own bone broth 1 or 2 days before by toasting the bones with herbs in the oven on highest temp for 20 min. Then he reduces water, bones etc. to make a nice gravy for the meat.
Visit La Cantina’s website