GRILLED SLICES WITH POTATOES COOKED IN ACQUAPAZZA AND CITRUS PESTO
INGREDIENTS FOR 4 PEOPLE
800g slices of beef
For the citrus pesto:
100g toasted almonds
2 oranges, sharply peeled
1 lemon, sharply peeled
Evo oil a sufficient quantity
Salt a sufficient quantity
For the crazy water potatoes: peel the potatoes, cut them into slices about 1 cm thick. In a cold skillet add: a finger of water to the bottom, EVO oil, shallots, some smells you have in your kitchen (thyme, marjoram, bay leaf, rosemary, whatever you like!). Add a pinch of salt, cover the pan with a lid and turn on the heat. Once it comes to a boil, cook for about 5 to 8 minutes and then check for doneness. Remove the lid and let the bottom dry out a bit. When the potatoes are cooked (feel them with a fork), turn off the heat and season with raw EVO oil. If you like, you can lightly brown the potatoes in the pan to make them a little crispy on the surface.
For the citrus pesto: bring water to a boil in a pot; blanch the basil for about 30 seconds and then cool in ice water (or cold water). Dry the basil and put it in an immersion blender. Add: an anchovy, peeled and roasted almonds, EVO oil, and two citrus fruits (orange and/or lemon peeled raw and without the white part). Blend everything until you get a smooth and homogeneous sauce. If it is too thick, we can use basil water or a drizzle of oil to make it more velvety.
For the Slices: massage the slices with EVO oil and salt before cooking them. Heat the griddle and cook 1 minute per side.
Plate the potatoes next to the slices and serve the pesto as a sauce in a small bowl.
READY AND SERVED!