The birds and the bees

27th April 2008

Forget the bursting buds of Spring, forget the birds and the bees. For a sure sign that more clement weather is on the way check out this remarkable transformation.

It was with some trepidation that we took our beloved hound (one year old this week) for his first haircut warned, as we had been, by the vet that it might look “un po brutto”, (a little ugly) but, as temperatures started to climb, the hair had to go.

Just look at what a handsome and expressive face had been lurking beneath all that wool. At first he seemed more vulnerable and, strangely, slightly more intelligent however, after a brief identity crisis, he is now back to his normal stupid self and feeling mighty confident about his furry charms. Strutting his stuff down Chiusi main street with hardly a backwards glance at all the lady-dogs swooning in his wake.

Best thing I ate:
Bistecca alla Fiorentina

I am enamoured with my butcher. He has Al Pacino eyes and the lazy smile of a well fed wolf. I know he likes me and he knows I like him. Why? because we both like good meat.

Yesterday, when Marito was buying some bistecca (steak) and I was waiting outside with the dog (our noses pushed up against the window), ‘Big Al’ refused to cut marito’s steak thicker than mine, despite his protestations because, said Al, (gesturing towards me with his chopper), “I know she likes her meat!”
So… if you’re ever in Chuisi, and you require the services of a good butcher, you know where to go – 70, Via Porsena, Chuisi.

For a bistecca that’s butch and bloody with a salty crust, here’s how;

The steak (about as thick as your thumb)
Some olive oil
Sea salt, black pepper and a stem of fresh rosemary
A heavy frying or grill pan

Rub your steak all over with olive oil, use the rosemary to brutally brush it on, crushing the herb and releasing the fragrance. Grind the pepper over both sides and (controversial I know), a good grind of sea salt too. This gives a lovely salty crust to the meat.
Put a little more oil in your pan and get it nice and hot, (it must be hot for this to work), then slap in the steak and press it down into the pan, don’t move it about.
Let it cook for 2 minutes, then turn it over, grind a bit more salt over it and press down again.
Let in cook for 2 minutes more and it will be ready, (the faint hearted may wish to cook it for a bit longer). I sometimes add a couple of cloves of garlic, squashed in their skins to the pan, or throw in a little wine after removing the meat to make the beefy juices go a bit further.

Apologies to vegetarians. I like vegetables too, promise.

Comments

[Robyn]

Indeed he does look gorgeous. Our's have just suffered the indignity of the clippers too.

[Miranda Taxis]

ahh, he is lovely - and now you have that all needed excuse for a daily walk! Can't wait to meet him - will he and Molly be friends for ever too?? Mx

[amanda]

"BAU BAU"! That means thanks everyone in Italian dog speak.

Hello and welcome to anyone new who turned up here, we love the comments each and every one.

Leslie, you need to ask me that question again in about 5 years time. Then I may have an answer because it's far too soon to tell yet.

Rowena, Thanks for the info. I love all that crazy stuff so I will try to check it out.

Karen, thanks for coming by, we are very nearly ready with our new website which will reveal all.

Ciao tutti

[Karen Cole]

Ah yes, the delicious steak and the ever delicious butcher......hmmmm which one?

Thanks for visiting and your lovely comments. I am truly flattered.

In fact, I did an art workshop in Cortona in 2006 and will return this year for another in September ( I'll also be in Italy in June as well......probably just to eat....lots of ravioli...near Genoa where my mother in law is from.

I tried to find some info here on what you are planning to do as far as an art retreat goes, but I have not found anything yet. I'll keep looking. You certainly have the right location for inspiration!!!

[Maryann]

Al Pacino eyes? ok, I'm in!

[Brit' Gal Sarah]

Hello, thanks for dropping by my site and leaving me such a nice comment. You look like you are enjoying my ideal life in wonderful Italy. Oh and your dog is adorable, I love his colour. I will be hanging around :-)

Ciao

[Amy B]

Hummmm... Now I wonder if my butcher likes me. Alfredo & I always compare notes & he definitely treats me better than him - how exciting! It's good to have an "in" with the meat-man. Good job, Amanda!

You pup-dog is adorable. I'll have to show him to my daughter when she wakes up. I'm sure he's cute no matter the amount of hair or lack of it.

tanti baci, Amy

[rowena]

Less than an hour's drive?!? Oh my gosh Amanda you've just gotta go! It's crazy-emotional madness (like Siena madness over their Palio horse race), but instead of horses, 3 tall wooden "ceri" candles with a small saint on the top are raced around the streets of Gubbio all the way to the top of Mt. Igino! I have to concede that it looks like a crowded mess sort of thing, and I would probably never attend the event with the dogs in tow, but if you love this sort of cultural chaos...I would be so thrilled if you posted on it! It is impossible for us to go given the time of year. Anyhoo, here's the link:

http://www.ceri.it/ceri/index.htm

[rowena]

Calling to my dog...[Maddie!!!! Come see how handsome this doggie is!] -- he does have a beautifully expressive face. And the butcher with Al Pacino eyes? Whoo!! There's an engineer with Al Pacino eyes at my husband's workplace. In a few days he's getting married.(!)

Amanda, about the cable car, we hopped onto that scary thing on a visit several years back. My husband is not fond of heights. This year we simply left the car at the funivia's parking lot and walked up to M. Igino for a bit of exercise. Will you both be attending the Corsa dei Ceri on the 15th of this month?!?

[jackie]

your dog is so cute! what's this about un po' brutto? :) he's such a little charmer :). -Jackie

[diane romano]

I had to defend your handsome dog! See, he is no dummy. He posed for his picture!!

[Anne]

Your steak sounds soooo tasty..we always add garlic and pepper to ours..yummy.

Leslie who left you a comment found you through me :-) thanks for the mention Leslie.

[Leslie]

Hi, I found you via Anne. I was in Italy for a month in the fall of '06 and fell in love with the country. I'll be coming back to see how you're doing with the reno. Is it all as wonderful as it seems it would be to live there?

[Anil]

He looks handsome both ways. I wonder what he must think of it.

[Antonina]

Oggie Doggie looks quite swank and cute but he did even when he was disguised as a ball of wool.
The relationship one{being a woman} has with her butcher,should be just as yours. A touch of flirting some sly side glances and then a very gracious grazie after being served your order. Then saunter away.
Good butchers are hard to find,you should try and keep his location top secret.
i lost my favorite butcher Steve when he moved to another small town as our was getting to congested for his liking.He always cut the best veal shanks for my orso bucco, I miss him.

[Judith in Umbria]

I know which I have a crush on-- the dog! He is competing with Dermott for my heart. I already have a great butcher.

[Sally]

I don't know who I'm more in love with... your butcher or your hound! This is a lovely post.

[bleeding espresso]

Oops, that should be "off my body hair" not "of my body hair."

And to think I actually proofread that.

Caffé please!!!

[bleeding espresso]

YUM YUM YUM. The steak, not the dog, I mean.

I wonder if I would look pounds lighter if I shaved of my body hair. I bet you're wondering just how much body hair I have now, aren't you? I'll never tell.

[nyc/carribean ragazza]

Your dog is very handsome.

That steak sounds so good. I have to find a good butcher in Rome once my household goods arrive from the States.