Italians Cook It Better 
Gluten Free 
Italian Classics 
Occasions 
- Preparation time
- 5
- Cooking time
- 20
- Serves
- 4
Ingredients
- 1 lb 400 gr Vicciola Meat
- 3 oz 90 gr Butter
- 1 teaspoon 1 teaspoon Sea salt
- 1 clove 1 clove Garlic
- 3 oz 90 gr Bacon
- 1 medium 1 medium Shallots
- Extra Virgin Olive Oil
Preparation
Wash and cut the zucchini into small cubes. Let them brown in extra virgin olive oil with the sliced shallots and diced bacon. Cook for about 20 minutes over medium heat, add salt and pepper to taste.
Melt the butter in a very hot non-stick pan. Add the garlic and a sprig of rosemary. When the butter begins to fry, brown the meat for 2 minutes each side. During cooking, sprinkle the meat with the butter foam: this procedure, quick and at high temperature, allow the surface of the meat to golden quickly, leaving the inside juicy and raw.
Serve hot, sided with yellow zucchini and edible flowers.
Enjoy!
Notes
Vicciola is a particular Piemontese cattle breed reared in hazelnuts.
For those who had ever tasted it, its flesh delicacy and tenderness can be only compared the Japanese Kobe Beef.
However, the Kobe beef and Vicciola have a very different look : the Kobe beef is heavily marbled, due to the high fat content. Vicciola is red and homogeneous, it presents no streak and contains about 1.9 % fat.
The extraordinary nature of this breed, lies in the ability to offer a soft but lean meat.
The secret lies in a breeding standard, recognized by the Italian Minister of Agriculture , which provides very special diet based on hazelnuts from Piedmont and chosen fodder.
Due to this characteristic, I made this dish with a cut of thigh. It’s a cut that , in other cattle breeds does not give the same result (and you’ll need a Sirlion fillet). Amazingly the meat of Vicciola allows an extraordinary yield, even with the use of less noble and less expensive cuts.
hese wonderful zucchini yellow are the result of the work of the King of Asparagus . They are a hybrid , non GMO , born from a cross between a pumpkin and a zucchini . Why cultivate them is a secret… that sooner or later I’ll reveal…
Thanks to Martin Bruckmanns for another fantastic photo: he is the most amazing food photografere I have ever met, and I’m glad he’s one of my best friends!
