Thursday, April 28, 2011

buonasaera bistecca

            Buonasera bistecca. You should’ve seen my face dear reader, as I submerged the $4 King’s sirloin into the Extra Virgin Oil drizzled across a heavy duty paper plate. Oglio I whispered to myself, practicing,
enjoying the sound of Italian in my little 3rd floor kitchen. Reminiscing about the night before, where I’d attended my first round of Beginner’s Italian, my professor Sabina had silenced her “g” so that her “l” (s) rolled right off of her Italian-born tongue, prominent and perfect. Oglio, I mouthed again, making eyes at the breadcrumbs in the cabinet left haphazardly open above the stove. Broken Italian was one thing but where would this steak dinner be tonight without its beloved friend breadcrumbs?

            I made one of my absolute all-time favorite dinners tonight, steak with oil, breadcrumbs, and beefsteak tomatoes. It’s semplice (simple) as the Italians say, but to-die for nevertheless, and what’s more, this semplice dinner requires very little preparation. As a kid, countless times I watched my dad whip it up on a whim, the aroma of the yellow onion sautéing in an itty bitty skillet made more alluring by the promise of whatever veggie might accompany it. Mushrooms in a Santa Margherita “sauce,” with a pinch of salt and pepper and generous oil base paired effortlessly with the bistecca. 

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