I’m not much of a meat eater, but what little I do consume it’s always from the thinnest cuts possible.
I had a craving for something of the four-legged variety that just wouldn’t quit. So, tonight I grilled up some suino lonza fettine sottili (thinly sliced pork loin). Accompanying these wafer-thin cuts were grilled peperoni (bell peppers) and pomodorini (cherry tomatoes), along with a generous side order of crispy fries.
It’s one of the simplest dishes I make, and I do all the grilling on the stove with a a 9 1/2″ x 13 1/2 ” cooktop griddle. Made of cast aluminum, la bistecchiera (griddle) is teflon coated for fast cleaning and comes with a foldable wooden handle for easy storage, too.
The entire dinner was prepped, cooked and plated within 30 minutes, but savored slowly, each and every bite. Sorry, all that’s left is this virtual view.
BUON APETITO!
©The Palladian Traveler | ©Tom Palladio Images
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Italian food is the simplest food in the world with a ton of flavor.
Hai ragione Valentina.
looks so delicious
And, tastes (tasted) as good as it looks (looked).
I fixed the chicken stew you burned last week and really enjoyed it. I served it over cheese and spinach tortellini. Because we are on the road I didn’t have my spice cabinet available but did buy some fresh basil.
Pat — Wow, you jazzed the dish up a bit by adding a first course right under the second. To stretch the dinner out, alla Italiana, next time serve the pasta separately as the first course, then followed by the hunter stew. You can get more glasses of wine in that way. 🙂 Buon apetito!
Good suggestion.
Nice, we had pork loin last night! But with peas simmered in nutmeg, lettuce, shallots and garlic. 🙂
Sounds pretty tasty. How about a virtual taste with a photo or two?
Too late. 🙂 I should have taken photos though…