#bavette

[askwhatsforlunch]

Griddled Steak

On days when the weather doesn't allow you to light up the barbie, you can still make a deliciously juicy Griddled Steak. It may not have the smoky flavour wood and embers infuse grilled meat with, but it will be nicely charred on the outside, tender and juicy inside, and just as tasty! Happy Tuesday!

Ingredients (serves 2):

255 grams/9 ounces beautiful bavette or flank steak

1/2 tablespoon olive oil

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

a small bunch Garden Parsley

a spoonful Garden Herb Garlic Butter 

Heat a large griddle pan over a high flame.

Drizzle olive oil over the bavette, and rub generously all over.

When the griddle is very hot, add the bavette steak in the middle of heat, and cook, at least 5 minutes on one side. Flip on the other side and cook, another 5 minutes.

Season on both sides with fleur de sel and black pepper, and cook, 1 minute more on each side.

Remove from the heat, and allow to rest, 5 minutes.

Finely chop Garden Parsley.

Top hot Griddled Steak with Garden Herb Garlic Butter, and sprinkle with chopped Parsley. Serve immediately.

[myeuappuntivegetarani]

Carbonara vegetariana

La carbonara vegetariana è adatta come Primo Piatto.

[searchenginesmaster]

Joey Chestnut is still the hot dog eating champion. This is how many calories he ate during the event.

In an astounding display of gastronomic prowess, Joey Chestnut once again reigned supreme as the undisputed hot dog eating champion. The annual event, held in front of a captivated crowd, witnessed Chestnut devour an astonishing number of hot dogs, solidifying his status as a legend in competitive eating. With jaw-dropping determination, he consumed an incredible amount of calories throughout the contest, leaving spectators in awe. As he devoured each hot dog with lightning speed, the calorie count began to climb at an alarming rate. Chestnut's voracious appetite led him to consume a staggering number of calories, far surpassing what an average person might consume in a week. While the exact figure may vary from year to year, the sheer magnitude of his consumption leaves onlookers astounded. Behind the accolades and cheers lies a testament to Chestnut's unwavering commitment and unyielding appetite. His triumphs in the world of competitive eating continue to rewrite records and push the limits of human capacity. As fans marvel at his extraordinary feat, one thing remains certain: Joey Chestnut's insatiable hunger for victory and his remarkable ability to consume calories at an unparalleled pace have solidified his name in the annals of competitive eating history. 

How many calories does Joey Chestnut consume?

Joey Chestnut, the legendary competitive eater, has captivated audiences with his astonishing ability to consume jaw-dropping amounts of food. As a true master of the sport, he has shattered records and set new standards, leaving fans and competitors in awe. One question that frequently arises is just how many calories does Joey Chestnut consume during his eating feats? Well, the answer is not a simple one. With each competition varying in duration and food type, it becomes challenging to calculate an exact figure. However, it is safe to say that Chestnut's caloric intake reaches astronomical levels. In events like the renowned Nathan's Hot Dog Eating Contest, where he famously devours an extraordinary number of hot dogs, buns, and condiments in a limited timeframe, it is estimated that he consumes several thousand calories. The human body's average caloric needs pale in comparison to what Chestnut can devour in just a matter of minutes. It's important to note that Chestnut's eating abilities are exceptional and should not be considered a reflection of healthy eating habits. While his feats are undoubtedly impressive, they are performed under controlled conditions and not recommended for regular individuals. So, the next time you witness Joey Chestnut devouring an unbelievable amount of food, marvel at his extraordinary talent but remember to approach your own dietary choices with moderation and balance.

How do competitive eaters consume so much?

Competitive eaters possess a remarkable ability to consume vast amounts of food in jaw-dropping competitions that captivate audiences around the world. While the average person may struggle to finish a regular-sized meal, these athletes push the limits of their stomachs, showcasing incredible feats of gastronomic endurance. So, how do they do it? First and foremost, competitive eaters train extensively. They dedicate countless hours to expanding their stomach capacity through a process known as "stomach stretching." This involves gradually increasing the amount of food they consume over time, allowing their stomachs to adapt and expand. This training not only involves consuming large quantities of food but also focuses on developing efficient swallowing techniques to minimize discomfort and maximize speed. Another crucial aspect of competitive eating is mental preparation. These professionals employ various psychological techniques to overcome the body's natural signals of fullness and maintain focus during intense eating challenges. They often practice visualization exercises, mentally rehearsing their performances and envisioning success. Mental toughness and discipline play a significant role in pushing beyond the body's physiological limits. Moreover, competitive eaters employ strategic eating methods during competitions. They may use water or other liquids to help lubricate and soften the food, making it easier to swallow. They also rely on techniques like "chipmunking," which involves storing food in their cheeks temporarily, allowing them to continue eating while they chew and swallow. It's worth noting that competitive eating comes with risks and should not be attempted without proper training and guidance. These professionals undergo thorough medical check-ups and work closely with nutritionists to ensure their health and safety. In conclusion, competitive eaters possess a combination of physical training, mental fortitude, and strategic techniques that enable them to consume extraordinary amounts of food. Their exceptional abilities have turned this unique sport into a fascinating spectacle that continues to astound and entertain audiences worldwide.

What delicious recipes and culinary inspirations can Coba Grills share to elevate your dining experience?

At Coba Grills, we are passionate about taking your dining experience to new heights by sharing a plethora of delicious recipes and culinary inspirations. Our food blog is a treasure trove of gastronomic delights, offering a wide range of flavors, techniques, and creative combinations. From succulent grilled meats marinated in flavorful spices to vibrant vegetarian dishes bursting with fresh ingredients, our recipes are crafted to tantalize your taste buds and leave you craving for more. Whether you're looking for indulgent comfort foods or health-conscious options, Coba Grills has you covered. Our team of talented chefs and food enthusiasts are dedicated to providing you with innovative ideas and expert tips to elevate your culinary adventures. Get ready to embark on a flavorful journey as we unveil mouthwatering recipes, share cultural influences, and inspire you to create memorable dining experiences in the comfort of your own kitchen. Join us at Coba Grills and let us unlock a world of delicious possibilities to enhance your dining pleasure.

Looking to spice up your taste buds? How does Coba Grills bring bold flavors and mouthwatering creations to your table?

At Coba Grills, we understand the power of bold flavors and how they can elevate your dining experience to new heights. Our culinary team is dedicated to creating mouthwatering creations that tantalize your taste buds and leave you craving for more. We believe in the art of seasoning and spice, carefully selecting and blending an array of spices to craft dishes that pack a flavorful punch. From our signature spice rubs to our exotic marinades, each ingredient is thoughtfully chosen to create a symphony of flavors on your palate. Our commitment to using fresh, high-quality ingredients ensures that every bite is a burst of deliciousness. Whether it's our fiery grilled meats, zesty salsas, or aromatic side dishes, Coba Grills is passionate about delivering bold flavors that awaken your senses and transport you to a culinary paradise. So, if you're ready to embark on a flavor-packed journey, join us at Coba Grills and let us spice up your taste buds with our mouthwatering creations.

What makes Coba Grill's Barbecued Bavette Steak & Tomato Salad a tantalizing blend of smoky grilled flavors and refreshing seasonal ingredients?

Indulge in the tantalizing flavors of our Barbecued Bavette Steak & Tomato Salad at Coba Grills. Our expert grillmasters skillfully prepare the Bavette steak to perfection, ensuring a tender and juicy centerpiece for this mouthwatering dish. The smoky aroma and robust char marks imparted by our grilling technique add an irresistible depth of flavor to the steak. Paired with a vibrant tomato salad featuring a medley of ripe, succulent tomatoes, crisp greens, and a zesty vinaigrette, this dish offers a harmonious balance of textures and tastes. Each bite reveals a burst of freshness from the tomatoes, complemented by the richness of the grilled steak. Our Barbecued Bavette Steak & Tomato Salad is a perfect fusion of hearty and refreshing elements, showcasing the culinary mastery and commitment to quality that defines Coba Grills. Whether you're seeking a delightful lunch or a satisfying dinner, this dish is sure to satisfy your cravings and leave you longing for more. Join us at Coba Grills to savor this delectable creation and experience a culinary journey like no other.

[sweetie-tastebuds]

Ramen et bavette grillée

[insiderzx]

Bavette Steak and Sherry Shallot Sauce

[butcherbitching]

if you come into my shop, look at my display case and say, “is this it?” in a snotty tone of voice, I am disinclined to custom cut anything for you.

[nemaliwrites]

channeling tumblr user asukiess today and thinking about emilie....but adrien's mom emilie. came back wrong, because surprise, surprise, the wish doesn't work the way gabriel thought it would. not everything can be under his control - and as usual, it falls to adrien to live with his mistakes.

sometimes, people catch glimpses of a woman through the windows of the agreste mansion. perhaps she would be beautiful, in another life - but in this one, there are dark rings around her eyes. her movements are sluggish, ashen skin and pale lips. illness, most likely, something that runs in the family. but then, why does the son look perfectly fine?

speaking of the son, he's been spotted out and about more often than ever lately. the butcher, in particular, is very familiar with him. nice kid. always polite. insists on tipping, even when he purchases what are objectively the worst cuts of meat.

sure you don't want something better? the butcher asks. flanchet? bavette? filet?

no, the kid says with a smile. that's okay. my mother isn't picky.

devoted boy, to be out shopping for his mother like this.

the woman who works at the hardware store, too, knows the agreste boy quite well. he stops in almost every week, stepping up to the counter with arms full of heavy ropes and chains.

are these...the strongest you have? he asks as she's ringing him up.

should be, she replies. whaddya need 'em for?

...they're for my mother, the kid says after a moment.

weird, but she works in a place like this, and she's seen far stranger things before. she's not one to judge.

so then the boy goes, raw meat in one hand and chains in another. all for his mother.

what a good son, they think, to be taking care of her like this. to be bringing her whatever she needs, whatever she asks for. how devoted. if only their own children were more like that.

if only they were more like emilie agreste, to have a son like that.

[lanymphedaphne]

Giorno 359 - Giorno 365

le bavette con i gamberoni freschi e il limone e il tiramisù di mia zia per il pranzo di Natale

il panettone gastromico (speciale) con salsa tonnata e salsa verde di mia zia

pranzare con mia nonna con i pici ai carciofi

la morra cinese di marco malvaldi

preparare la colazione a mia nonna mentre si parla dei personaggi dello spettacolo

temperature equatoriali negli ambienti interni

la piccola roccia

mia nonna sostiene che la gioia sia stare tutti insieme a cena ed avere una salute di ferro

mio padre che mi dice di ripensarci e non partire più

colazione con yogurt bianco, mirtilli freschi, peschine dolci e caffè

* L'anno è giunto al termine così come questo spazio dai giorni sfalsati e disordinati (nato come block notes delle sole cose che mi avrebbe fatto piacere ricordare di questo 2023). Ci tengo tanto a ringraziare con il cuore ognuno di voi per il sostegno, le chiacchiere e la compagnia. Vi auguro un nuovo anno ricco di cose che possano rendervi felici davvero.

[talleyran]

Стейки с рисом

Когда-то я показывал палтуса в японском стиле, но совершенно ничего не мешает вместо него взять говядину.

У меня завалялась в холодильнике упаковка стейков «бавет» и что-то надо было к ней сделать на гарнир, а рис с яйцом прекрасно подходит и сюда тоже.

Бавет за счет своей формы («bavette d'aloyau» — с французского лоскут вырезки), удобно нарезать на небольшие круглые куски и подать их с чем угодно, хоть с картохой, хоть с салатом, а то и в составе тёплого салата. А ещё они не очень жирные и стоят дешевле мраморных частей, так что я их люблю.

Для начала ставим варится стакан риса с двумя стаканами воды, а на соседнюю конфорку — греться на сильный огонь тяжёлую толстую сковородку.

Стейки достаем из холодильника заранее, моем холодной водой, обсушиваем бумажным полотенцем и оставляем отдохнуть хотя бы минут 5, чтобы немного согрелся при комнатной температуре.

Так же готовим заранее несколько (по числу кусков мяса) квадратов фольги, чтобы готовые стейки быстро завернуть.

Отдохнувший стейк приправляем солью, перцем и чесноком (у меня гранулированный, я лентяй) со всех сторон. Когда сковорода нагреется кидаем туда кусок сливочного масла и не дожидаясь, пока оно нафиг сгорит кладём стейки. Жарим по 2 мин без крышки с каждой стороны и еще можно 2 мин подержать под крышкой, чтобы наверняка. Все это делаем на сильном огне.

После этого стейки сразу заворачиваем в фольгу доходить, чтоб прям руки жгло, пока заворачиваешь, вы же не забыли про фольгу, да? Оставляем их завёрнутыми и откладываем в сторону.

В это время ��ис как раз должен довариться, смело вываливаем его в ту же самую сковороду, где еще осалюсь масло и сок от стейков. Туда же 2 яйца и приправы по желанию. Вот тут огонь можно убавить до среднего, торопиться уже некуда. Обжариваем все это дело, пока яйца полностью не разойдутся постоянно помешивая.

Готовый рис раскладываем по тарелкам, сверху режем стейки, которые мы только в этот момент достаем из фольги. И сок, что в фольге скопился тоже в рис, чтобы ничего зря не пропало.

Довершаем это дело соломкой сладкого огурца для свежести и готово. Итадакимас!

P.S. я не пропал, я уже в зимней спячке 😴

[sgiandubh]

He hates Sam and says he's stupid but boys his book to try to expose him.Sam collects the 💵💶💷 from her sale and she is left with a book that she says she is not interested in and with a minimal handful of notes on her blog.

Who is dumber of the two?!🫵

Dear Dumber Anon,

Please write in Spanish or Portuguese, next time. I will effortlessly translate it for free, I swear, and with great pleasure (but will answer in English, for the sake of good manners).

You mean Marple? Of course she was going to buy that poor book and I wouldn't be surprised if she even ordered it signed.

Sometimes people do strange things, you know. It's the persistence that gives me pause.

For example: I may be a mighty gourmet, but I hate andouillette with a passion. It's a French sausage made out of coarse pig intestines. If it's not properly cooked, it literally smells and tastes like shit on a shingle (not the beloved American Mid-Atlantic staple: just shit). Now why would I ask to join the Association Amicale des Amateurs d'Andouillette Authentique (The Friendly Club of Lovers of Authentic Andouillette), who very seriously grades every year the quality of this particular specialty and ferociously protects its traditional recipe? Just to endlessly bitch about it?

Thanks, but no thanks. I'd happily order my customary bavette (flank steak) cut of beef (always with a side of pommes Pont-Neuf) and a glass of Baux de Provence rosé wine. And hope the table conversation matches my pleasure. It always does, because in real life these people dwell in a galaxy far, far away from mine.

[bi-writes]

I am losing mYM IND god the way you write iS SO FGOOD AAHHHHHH literally had me screaminginmyroom at like four in the morning because I have no restraint bOi YOU GOT ME STIMMING AND SHIT the way you word things is fucking DIVINEFUCK AHFHBEAJNWKM

Me and my partner will read a lot together, and I use reading aloud to expand my English skills. We always stop and read little paragraphs from our respective books out loud to each other, and whenever I read your MOB stories to them, we both get so super excited about it (at the risk of angering our cat, his name is skirtsteak, which is the English for Bavette)

anyway i hope youare doing well, because right now I’m doing so much better than I’ve been doing for a really long time, and I have to credit a very large part of that to reading your work to my partner giving me something to look forward to <333 so much love from us and I wish you all the best

I am so sorry if this came off weird!

—❤️❤️❤️

no it didn’t! that’s crazy. that’s so nice that it’s something you can enjoy together, i’m blushing, you’re so sweet. 🤭

not sure if you want to read my other works out loud though. 🫣

[moss-ridden-owl-creature]

Acini di pepe Agnolotti Al dente Alfabeto Al forno Alphabet pasta Anelli Anellini Anelloni Barbina Barilla Group Bavette Bavettine Biciclette Bigoli Boccoli Bucatini Buitoni Busiate Cacavelle Calamarata Calamaretti Campanelle Cannelloni Capelli d’angelo Capellini Cappelletti Cappelli del prete Capunti Caramelle Casarecce Casoncelli casonsèi Castellane Casunziei Cavatappi Cavatelli Cencioni Chifferi Ciriole Conchiglie Conchigliette Conchiglioni Corallini Corzetti Creste di galli Croxetti De Cecco Ditali Ditalini Divella Egg barley Elicoidali, Tortiglioni Fagioloni Fagottini Farfalle Farfalline Farfalloni Fedelini Fettucce Fettuccine Fettucelle Fideos Filini Fiorentine Fiori Foglie d’ulivo Fregula Funghini Fusi Fusilli Fusilli Avellinesi Fusilli bucati Garganelli Gemelli Gigli Girandole Gnocchi Gramigna Grattini Grattoni Lagane La Molisana Lanterne Lasagne Lasagne (Gravagna) Lasagnette Lasagnotte Linguettine Linguine Lumache Lumaconi Macaroni Maccheroncelli Maccheroni alla molinara Maccheroni al pèttine Mafalde Mafaldine Malloreddus Maltagliati Mandala Manicotti Marille Marziani Matriciani Maultasche Mezzani pasta Mezzelune Mezze penne Mezzi bombardoni Midolline Occhi di lupo Occhi di Lupo Occhi di pernice Orecchiette Orzo Orzo (also risoni) Paccheri Pappardelle Passatelli Pasta al ceppo Pastina Pearl pasta, piombi Pelmeni Penne Pennoni Perciatelli Pici Pillus Pipe rigate Pizzoccheri Puntine Quadrefiore Quadrettini Radiatori Rana Ravioli Ricciolini Ricciutelle Rigatoncini Rigatoni Risi Rombi Rotelle Rotini Sacchetti Sacchettini Sacchettoni Sagnarelli Sagne ‘ncannulate Sagnette Scialatelli Scialatelli or scialatielli Seme di melone Sorprese Sorprese Lisce Spaghetti Spaghetti alla chitarra Spaghettini Spaghettoni Spirali Spiralini (Scharfalini) Spätzle Stelle Stelline Stortini Stringozzi Strozzapreti Tagliatelle Taglierini Testaroli Torchio Tortelli Tortellini Tortelloni Trenette Trenne Tripoline Tripolini Troccoli Trofie Tuffoli Tufoli Vermicelli Vermicelloni Voiello Ziti Zitoni

That is an outrageous amount of pasta, my friend.

[pamietniko]

Photo Diary: The last 100 days

Days 83- 86

Visited Chicago for the first time ever. My boyfriend was flown out for a conference so I decided to tag along and explore the city on a budget! It was definitely freezing but I still had fun. Some of the highlights included: Eating a steak dinner at Bavette's, seeing Lake Michigan, the gothic architecture, and finally seeing Cloud Gate!

[thepringlesofblood]

Find Out Your Ceresian Senator Name!

(made with love, the d20 gang put a lot of work into diversifying character names, & as I was doing my etymology post I noticed similarities but no clear formula so I thought I’d write one for funsies)

First Name: The first letter of the street you grew up on (if you didn’t grow up on a street feel free to use a town/city name, or a landmark!).

I included alternates for gender reasons - a/o means the name can end with either a or o depending on your preference, e.g. Emilio vs Emilia. You can probably also throw an -e at the end of some of them if (like me) you wanna be a bit nonbinary about it.

A - Aurelius (Adria, Andrea) B - Bianca (Bacchus, Basilla) C - Cara (Cassius, Camila/o) D - Dominic (Donatella/o, Daniela) E - Emanuel (Emanuela, Emilia/o,  Eduardo) F - Francisco (Fabrizia/o, Fiero) G - Giuseppe (Graciela, Gio) H - Hercules (Hero, Hermes) I - Ignazia/o (Imelda, Isabella) J - Jupiter (Jiovanni, Juno) K - Katarina (Kronos, Celeste) L - Lorenzo (Luca, Loretta) M - Marco (Messina, Manuela) N - Nunzio (Natalia, Nico) O - Oliverio (Ouranos, Roberta/o) P - Patrizia/o (Paula/o, Pallas) Q - Quirinus (Pietro, Ricarda/o) R - Rizzo (Rafaela/Rafael, Renata) S - Silvio (Sabina/e, Serafina/o) T - Titian (Tullia/o, Terra) U - Ulysses (Urania/Uranus, Rosetta) V - Valentina/o (Venus, Vesta, Vesuvio) W - Luigi (Mario, Rosalina) X - Xanto (Romeo, Diana, Apollo) Y - Ylenia (Saturn/Saturnus, Minerva) Z - Zappa (Mars, Melete, Diana)

Last name: The last letter of your favorite food

A - Bucatini B - Capellini C - Bavette D - Matriciani E - Pappardelle F - Scialatelli G - Spaghettini H - Tagliatelle I - Trenetti J - Vermicelli K - Anelli L - Cascatelli M - Castellane N - Cavatappi O - Farfalle P - Garganelli   Q - Passatelli R - Paccheri S - Rigatoni T - Strozzapretti U - Testaroli V - Cannelloni   W - Agnolini X - Cappaletti Y - Fagottini Z - Sacchettoni

Voila! Now just put “Senator” (or another Roman govt position if you want) in front of it. I’m Senator Andrea Trenetti!

I also did some optional funsies for those of us with dice we never get to use:

Roll 1d20 


If it lands on a 1, you are straight up a loaf of bread. use the Bread Table under the cut


If it lands on a 2-10, you are a pasta dish. Use the last name chart for your first name, and use the Pasta Dish Table under the cut for your last

If you roll a nat 20, you are may choose b/w

a popular snack food. Use the Snack Table under the cut
. 

you can also use the first name chart and use the snack table for your last name if you want

a Ceresian folk deity. not a senator anymore, but arguably funnier. Use the Deity Table under the cut

otherwise, use tables above as normal.


In The Ravening War, all of the senators also got “tribune” titles like “Tribune of Triscutia” - if you want one of those, you can either:

Use the last name table but use first letter of your favorite food

Use either the Bread, Pasta Dish, or Snack table under the cut

Bread Table

Roll 1d12 or use your birth month

1. Panettone (you have a little Candian on your mother’s side of the family) 2. Muffuletta 3. Pane rustico 4. Panino 5. Pita 6. Tortano 7. Baguette 8. Ciambella 9. Fugassa 10. Friselle 11. Crescentina 12. Boule

Pasta Dish Table

Roll 1d20 or how many mozzarella sticks do you think you could eat in one sitting? (if you can’t eat mozzarella sticks imagine carrot sticks instead)

1. Arrabiatta 2. Amatriciana 3. Bolognese 4. Capresi   5. Bottarga 6. Indiavolati 7. Siracusani 8. Scarpariello 9. Boscaiola 10. Fagioli 11. Lucchesi 12. di Mare 13. Napoletana 14. Puttanesca 15. Ragu   16. Sorrentina 17. Tartufo 18. Valtellina 19. Zucca 20. Cacio-pepe

Snack Table

Roll 1d6, or rate the last movie you saw from 0-5 stars (or 1-6 if you don’t want to do math)

Tostito(s)

if you like you can also use Fritos or Dorito(s)

Chex (you can add a last name that describes the kind of Chex if you want)

Pepperidge (like Pepperidge farms)

Ritz

Kellogg (you can add a last name that describes the kind of Kellogg’s food item if you want)

General Mills

you can forgo the “Senator” title if you so chose and just be “General Mills”

the ancient Roman govt Ceresia is based on had a lot of interplay between the military and the government so like. Generals still have govt. sway.

you could also just be “Senator Mills”

Deity Table

Roll 1d6 or tbh just pick which one you like they’re all fun

you are now known as Ben the Original, but you have never forgotten your past life as Uncle Ben.

you are Little Miss Sunbeam, a maiden goddess of light and happiness

you are the Triple God, the Holy Trinity, and your aspects are Snap, Crackle, and Pop

you are a Keebler elf, one of a large family of forest spirits hidden deep in the mountains on the border of Candia and Ceresia

you are Umaemon, an otherworldly cat-like being with unknowable powers and dual aspects of both cat and human.

you are the Pillsbury Doughboy. 

[leblogdemarinaetjeanmarie]

SAMEDI 5 OCTOBRE 2024 (Billet 4 / 5)

Et puis, tout au bout de l’Hôtel Particulier se trouve les salles consacrées aux Expositions temporaires. Elles ne sont pas bien grandes… et il y a toujours BEAUCOUP de monde. Nous croyions avoir trouvé un créneau de réservation un peu moins chargé, l’heure du déjeuner, mais tout le monde a dû penser la même chose, du coup, c’est peut-être ce créneau qui est le plus « fréquenté ». En quittant les lieux vers 14h et quelques, les queues extérieures nous ont semblé moins longues. A retenir…

Nous vous proposons de voir ci-dessous quelques tableaux qui nous ont marqués un peu plus mais, franchement, à une ou deux exceptions près, nous aurions pu tous vous les choisir.

Les peintres se succèdent, vous reconnaîtrez certains styles mais le mieux que vous ayez à faire, c’est d’aller voir ces chefs-d’œuvre, de connaître leur histoire et même de retenir quelques anecdotes à leur sujet. C’est passionnant !

____________________________

Le goût Borghèse.

Scipion (1577-1633) fait de la Villa Borghèse un véritable emblème de la prospérité culturelle et artistique de Rome. Sa collection s’enrichit grâce à sa position influente (il est le neveu du Pape Paul V), qui lui permet de rivaliser avec d’autres grands collectionneurs et familles éminentes de l’époque, et de fréquenter les artistes eux-mêmes. Collectionneur avide et déterminé, Scipion s’approprie des œuvres emblématiques des principales école de peinture de l’Italie de la Renaissance, comme la « Prédication de Saint Jean-Baptiste » de Veronèse (1528- 1588). Au fil des décennies, d’autres œuvres s’ajoutent au patrimoine familial, telles que la célèbre « Dame à la licorne » de Raphaël (1483- 1520) et le spectaculaire tondo de Botticelli (1445-1510).

À la fin du XVIIe siècle, la famille Borghèse dispose d’une collection d’environ 800 tableaux et d’une des plus célèbres collections d’antiques de Rome. Placée en fidéicommis en 1833 afin d’empêcher sa dispersion, la collection est acquise par l’État italien et devient un musée public en 1902. En raison de son lien profond avec la Villa qui l’abrite depuis sa création, elle constitue aujourd’hui un unicum sur la scène muséale internationale.

(Source : « Un des textes imprimés sur les murs de l’Exposition)

Et comme d’habitude, après les plaisirs de l’esprit, ceux de la chère.

Ne pouvant pas déjeuner au « Nélie », nous sommes retournés sur nos pas pour prendre le Métro et, juste un peu avant d’arriver à l’Eglise Saint-Philippe-du-Roule, nous nous sommes arrêtés à la terrasse du Café Cézanne (pas la même époque, on en convient...) et nous nous sommes régalés d’un bœuf teriyaki / frites.

Comme c’était délicieux, nous avons recherché la recette en rentrant sur le Net. Elle est hyper-simple à réaliser et ne résistons pas au plaisir de vous la communiquer.

Préparation

Couper la bavette en fines lamelles.

Dans un grand bol, mélanger l’ail haché, l’oignon ciselé, l'huile, le miel, la sauce soja, puis assaisonner. Pour ne pas vous tromper dans les proportions il existe une sauce toute faite qui, parait-il, est délicieuse : « Teriyaki Marinade Kikkoman » (NDLR du Blog)

Placer la viande dans la marinade et réserver 2 heures au réfrigérateur.

Égoutter et griller la viande à la poêle ou au BBQ 3 minutes seulement (pour une viande saignante).

Badigeonner les morceaux de viande du reste de la sauce et saupoudrer de petits oignons frits, ils existent vendus en sachet (ou des graines de sésame).

[insiderzx]

Bavette steak and roasted garlic sauce