#TasteItalia | Rump Steak paired with BC wines

“In this series Anna Savino from Piemonte is sharing inspirational Italian recipes”

A simple local’s lunch spot has been turned into a gourmet haven! In the town of Verduno, you find La Cantina, it is a family run business, where everyone knows your name. Somewhat of a hidden gem where you will find wine makers and locals mixed in with travellers enjoying the fantastic wine list and creative menu.

This is a complex recipe that will result in an exceptional dish for a very special occasion. It would also lend itself to Bison or game.

Rump Steak With Fermented Radicchio, Potatoes and Green Pepper Salad

INGREDIENTS FOR 1

•  220 g/7-8 oz rump sirloin
• Extra virgin olive oil
• Himalayan pink salt
• 1 pat of unsalted butter
• Barolo reduction: 25 cl/1 cup of Barolo and 1 tsp of sugar
• 1 friggitello (green sweet chili pepper)
• 3-4 new potatoes cut in half
• 1 radicchio
• pan juice with vegetables and spices
• sea salt

RADICCHIO (MAKE 1-2 DAYS AHEAD)

Clean and cut away all the white hard part of the radicchio leaving you with just the red leaves, put in a bowl with olive oil, salt, pepper and 2 teaspoons of sugar, balsamic vinegar 10 CL/ 1/2 cup. 

Close in a ziploc bag allowing no air inside and allow to ferment for 1-3 days. If you can’t find radicchio use Tropea red onions.

POTATOES

Wash new potatoes and cut in half. Boil for 4 minutes on a high flame. Put in an oven tray and dress with salt, oil, pepper, rosemary, garlic cloves and a pat of butter. 30 minutes before you are ready to eat the steak, put in the oven at 200-220 for 20 minutes.

REDUCTION

Put Barolo in a sauce pan with sugar and reduce it until you get a glazed consistency. 

GREEN PEPPER SALAD

Clean the friggitelli (green small peppers), cut them in julienne strips and then dice, dress with oil, salt, pepper and a balsamic vinegar glaze.

RUMP STEAK

Get the frying pan ready with olive oil, salt and pepper and wait until the oil starts to smoke a bit (190°). Sear the scamone on each side to favor the closure of the pores, adding then 1 pat of butter covering the steak for 1 minute so you can achieve a light crust (shiny brown color).

Finish the cooking in a convection oven with ventilator at 180° for :

•   4 minutes – rare 
•   6 minutes – medium rare
• 10 minutes – medium

(this is an approximation and depends on the size of the steak)

PAN JUICE

In a baking pan put the bones in parchment paper with thyme, bay leaves, pepper, garlic and sage. Toast at 240° for 15-20 min.

Advice from the chef: The chef makes his own bone broth 1 or 2 days before by toasting the bones with herbs in the oven on highest temp for 20 min. Then he reduces water, bones etc. to make a nice gravy for the meat.

Visit La Cantina’s website or follow them @lacantina_verduno

Suggested wine pairing:

La Stella 2016 Arioso

WINEMAKER’S NOTES

PAIRINGS

The wine pairing at La Cantina:

For this dish the suggested pairing is for a Nebbiolo produced south of La Morra in Piemonte. This particular label does not appear to be available in local wine shops but there are a number of Italian Nebbiolo wines available at the BC Liquor Store in varying price points.

Thank you to guest blogger Anna Savino @italiannawinetours and @barolowineclub on Instagram, and online at ItaliAnna Food & Wine Tours.

Anna Savino contributor to our #TasteItalia Food &Wine Pairing Articles is now happy to announce a fantastic online project with some of the best guides around the world called Guide Collective www.guide-collective.com be sure to check it out!

Bottle shots and tasting notes courtesy of the wineries.

If you would like to be featured on MyVanCity.ca please email myvancityval@nullgmail.com for details. Wine samples accepted for review.