Italian meat recipes are as seasonal as anything else in Italian cuisine: In summer people grill more, because the grill is outside and doesn't heat the house, fry because it's a quick technique, and also serve chilled meats. Anything to beat the heat!
The word "bistecca" derives from the English beefsteak, and though this is now Florence's signature meat dish, it was first prepared for the English who settled in Tuscany during the 1800s. What it is? A thick Porterhouse cut, ideally from Chianina beef, grilled rare and seasoned with just salt and pepper. It can be memorable.
Vittorio used to man the grill when Fiesole's Misericordia (a lay brotherhood that does good) would organize a cookout, and I am eternally grateful to him for sharing his recipe. Like all cooks, I have tinkered with it, and you'll find my variation here too.
"Saltimbocca" means
hoppinthemouth, and it's quite apt for this most classic of Roman dishes, made with veal, prosciutto, and a hint of sage. Your plate will be bare before you know it.
This is a Neapolitan specialty, a veal cutlet quickly simmered in a tomato sauce with herbs that bring pizza to mind. A truly inspired invention.
...The arrival at the coast was occasion for wonderment of many kinds -- the joy of diving into bracingly cool water, and also of enjoying boned stuffed rabbit afterwards, served lightly chilled with lots of mayonnaise. This is my mother-in-law's recipe, which will also work well with boned chicken, and (we think) with turkey breast. You'll make this often.
Hot weather and fried foods go hand in hand, because they cook fast and are quite refreshing if properly cooked in hot oil that will seal the food rather than penetrate it. This is a rich Piemontese recipe, and though you may not want to make everything it calls for, it will give you good ideas.
The recipe for Carpaccio was developed for a patron of Harry's bar in Venice whose doctor told him to eat his meat raw. To be honest, I could get quite used to this recipe during hot weather. If the beef is good, it is very nice.
By comparison with ribs I've had in the US these are extremely simple: salt, pepper, pork spare ribs, and a grill that's hot enough to cook them, rendering out excess fat, but not so hot that they'll dry out or burn. The do require watching, but are well worth the effort, especially if you grill up some vegetables too.
Few things are as refreshing on a really hot day as this boiled veal, sliced fine and chilled with a creamy tuna sauce. If presented with care it is quite elegant, and will perk up even the weakest of heat-stressed appetites.
Very simple to prepare, and quick to cook. Who could ask for more?
