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FLORENTINE ROAST

 

Top round roast cooked in the oven and served with some extra-virgin olive oil, sage, rosemary and Essence of Chianti. Weight: about 2 kg.
Preheat the oven to highest temperature. When the oven is very hot, place meat in a roasting pan with a high edge and put in the oven. Leave to cook for about 20/30 minutes without opening the oven. In the meantime, chop a big handful of sage, a little rosemary and some Essence of Chianti. Once the ingredients are finely chopped, mix them with a good dose of olive oil. When the 20/30 minutes have passed, remove the pan from the oven and pour over it the sauce you’ve just prepared. Cover the dish and let stand for half an hour allowing the flavours to develop.
This is a perfect way to enjoy red meat, and it is a piece of Florentine history.