PER ITALIANO "Carne alla Pizzaiola"
I mentioned in my previous post that I had bought some flowers. I would like to add their picture today thinking that they might give some ideas to those who are fond of flowers and would like to enjoy their balconies, terraces and gardens.
Let me repeat again for those who did not read my last post, the flowers in the photo are Surfinia flowers which are a kind of spreading Petunia. When they grow more and cover the front of the balcony I rephotograph them.
Our new decoration project is to put a climbing plant in the balcony. We are not very certain yet about our choice though.
We intend to remove our beautiful but overgrown Yucca plant from the left side of our already quite small balcony, buy a lattice planter to plant a climber so that we would gain some space without compromising our green aspect. However our lack of experience on such type of plants and their endless variety make it very difficult for us to decide which one to go with.
Our main criteria is basically to have a kind of easy maintenance plant which is very resistant to both summer and winder weather conditions, which also doesn't shed much leaves and doesn't attract many mosquitoes, bees, insects... I wonder though if such a plant ever exists! :)
As of now I tend to feel closer to jasmine. When I conclude my researches if I find out that it doesn't create much fly-insect problem I might pick that one. If there are some amongst you with climbing plant experience I am all ears.
As for the recipe... Having seen the picture, many might wonder why the today's recipe lays on a pan so let me clear that up. In fact there is a similar recipe in the Italian official Thermomix cookbook aka. Io e il mio Bimby but I enjoy this recipe more if cooked in a pan. I prepared the sauce of course in our precious Thermomix so that she wouldn't get offended anyhow ;)
500g beef, thinly sliced
2 tbsps of extra virgin olive oil
3-4 cloves of garlic
400g can cherry tomatoes
20g extra virgin olive oil
A handful of basil leaves (approx 15g)
Salt, freshly ground black pepper
A pinch of sugar
- Tell your butcher to cut your beef into thin slices.
- Trim excess fat from the steaks and notch the edges slightly with a sharp knife to keep steaks from curling while cooking.
- Wipe them with paper towel. Flour them and then beat the excess flour off.
- For sauce, place tomatoes and oil in TM Bowl. Cook for 10 minutes at 100ºC on Speed 2.
- Add salt, pepper, sugar and basil leaves. Mix for 15 seconds on Speed 6-7. Clean down the sides of TM Bowl with spatula and continue to cook for another 5 minutes at 100ºC on Speed 2.
- While cooking the sauce, start frying meat. Put 2 tbsps of oil and cloves of garlic in a non-stick pan. Fry gently until the cloves are browned a bit.
- Move cloves toward the edge of the pan, start frying meat. (Don't throw all the slices in the pan at the same time. Place as many as fits in the pan, fry them, transfer them into a plate and continue to cook the rest)
- When the sauce is ready and all the steaks are cooked, put all back in the pan and cook for 5 minutes on low heat.
- Serve into the plates
An Idea: It would be nice to have some mashed potatoes and salad as side dish