Fiorentina di chianina with Il Casolare Fruttato Intenso olive oil

Fiorentina di Chianina beef steak and Il Casolare Fruttato Intenso. Two special oils, one for each main ingredient, guarantees instant and delicious success.


  • 1
    Sauté the garlic clove in the Il Casolare Oil.
  • 2
    Add the spinach and let it wilt.
  • 3
    Add salt to taste.
  • 4
    Once cooked, transfer the spinach onto absorbent paper.
  • 5
    Spread the steak with Il Casolare Fruttato Intenso Oil.
  • 6
    Gently massage the meat for at least 5 minutes on both sides.
  • 7
    Let the meat rest for 10 minutes at room temperature.
  • 8
    Begin cooking using a non-stick pan on high heat.
  • 9
    While cooking, do not press or poke holes in the meat.
  • 10
    Make sure the meat is evenly seared and turn it over.
  • 11
    Take the meat off the heat, making sure that both sides are equally seared.
  • 12
    Put the steak on a wooden cutting board.
  • 13
    Carve out the strip and the tenderloin.
  • 14
    Place the spinach in the centre of a warmed plate.
  • 15
    Season the spinach with the Farchioni Il Casolare oil.
  • 16
    Put the meat on top of the spinach.
  • 17
    Season with Farchioni Il Casolare Fruttato Intenso.
  • 18
    Add salt to taste and serve.


  • 1
    100% Italian Farchioni Il Casolare Fruttato Intenso olive oil To taste
  • 2
    Farchioni Il Casolare olive oil To taste
  • 3
    Chianina beef steak 1200 g
  • 4
    Fresh spinach leaves 200 g
  • 5
    Salt To taste
  • 6
    Garlic 1 clove

video recipe