Entrées

Rib Eye Steak

Serves 2

Ingredients
Sea salt
Pepper
1 bone-in rib eye steak, cut 2.5-inches thick
Domenica Fiore Reserva olive oil

Method
Generously salt and pepper all sides of the steak. Allow to rest until it reaches room temperature (about an hour).

Preheat oven to 425ºF. Heat a dry cast iron pan on the stove at high heat until you see smoke coming off the surface. Add the rib eye to the pan and let it cook, undisturbed, for four minutes. Flip it over and sear, undisturbed, for 3 minutes.

Put pan in the hot oven and cook for another 8-10 minutes, for medium rare. Remove steak from pan and rest on a cutting board for several minutes until juices begin to run. Slice against the grain. Drizzle with olive oil and serve alongside arugula salad.

Scaloppine di Vitello Alla Marsala (Veal Scaloppine with Marsala Sauce)

Ingredients
Salt and pepper, to taste
Thin slices of veal scallops, cut 3/8-inch thick and pounded until ¼-inch thick
Nutmeg
Juice of 1 lemon
Flour (enough to coat the veal slices)
2 Tbsp butter
2 Tbsp Domenica Fiore Reserva organic extra virgin olive oil
¾  cup of beef stock
½ cup dry Marsala

Method
Salt and pepper the pounded veal slices to taste. Sprinkle with a dash of nutmeg and drizzle with lemon juice. Flour both sides of the veal scallops and set aside.

In a heavy 12-inch skillet, warm two tablespoons of butter with three tablespoons of olive over medium heat. Add the coated veal scallops and sauté for about two minutes on each side, or until golden brown. With tongs, transfer the veal scallops to a plate.

Pour almost all the fat from the skillet, leaving a thin film on the bottom. Add ½ cup of the beef stock and boil it briskly for 1 to 2 minutes, stirring constantly and scrapping in any browned bits clinging to the bottom and sides of the pan.

Return the sautéed veal slices to the skilled. Add the Marsala and quickly cover the skillet and simmer over low heat for another 10 minutes.

To serve, transfer the scallops to a heated platter. Add the remaining ¼ cup of beef stock to the juices in the skillet and boil briskly until the stock is reduced to a syrupy glaze.Remove pan from heat and add two tablespoon of soft butter. Pour this sauce over the scallops. Serve the scallops with rice or potatoes.