Here is the recipe for Bistecca con Salsa Acciugata, a juicy steak paired with a rich anchovy sauce, perfect for a main course, a real Tuscan delight.
Tuscan Steak with Anchovy Sauce Recipe
Equipment
- Grill or barbecue
- Small saucepan
- Knife
- Cutting board
- Bowl for soaking
Ingredients
- 1 Steak filet (preferably Chianina beef)
- 2 Salted anchovies
- 1-2 tablespoons Salted capers from Pantelleria rinsed and desalted
- ⅓ cup Extra virgin olive oil
Instructions
- Prepare the Anchovies: Rinse the anchovies and remove as many bones as possible.2 Salted anchovies
- Soak the Capers: Place capers in a bowl of water for 10 minutes, then chop them coarsely.1-2 tablespoons Salted capers from Pantelleria
- Make the Acciugata Sauce: Heat olive oil in a saucepan, add capers, and cook for 2-3 minutes without boiling. Add anchovies, heat for a minute, then turn off the heat.1-2 tablespoons Salted capers from Pantelleria, ⅓ cup Extra virgin olive oil, 2 Salted anchovies
- Grill the Steak: Cook the steak on a grill, preferably over charcoal. Bring it to your desired level of doneness (recommended medium-rare) and let it rest for a few minutes on a warm plate or wooden board, covered.1 Steak filet
- Serve: Slice the steak and top with the Acciugata sauce. Serve with plenty of bread on the side.
Notes
- For the best flavor, use high-quality ingredients for the sauce.
- Let the steak come to room temperature before grilling for even cooking.
- Adjust the amount of anchovies and capers to taste.
Tuscan Steak with Anchovy Sauce: A Taste of Arezzo
Indulge in the flavors of Tuscany with the exquisite Bistecca con Salsa Acciugata, a dish that perfectly marries a succulent steak with a rich anchovy sauce. This classic Tuscan main course is a testament to the region’s culinary finesse.
“Salsa Acciugata,” or anchovy sauce, is a marvel of simplicity, crafted from anchovies, olive oil, garlic, and parsley. Its robust flavor beautifully enhances meat and vegetable dishes alike, and it’s even used as a unique salad dressing by some.
Each bite of the steak draped in Acciugata sauce is a harmonious blend of savory, salty, and herbal notes. The anchovies infuse an umami richness, complemented by the fresh zing of garlic and parsley, elevating the steak to new heights of deliciousness.
Bistecca con Salsa Acciugata is a cherished recipe in Arezzo, often featured in the city’s traditional trattorias and restaurants. It holds a special place in local culture, typically served during festive gatherings and Sunday family meals. For a deeper dive into Arezzo’s culinary traditions and to explore more local dishes, visit the link. Don’t miss the chance to savor this authentic Tuscan delight on your next visit to Arezzo.
