(= Poet’s Fillet)
Recommended wine: LeccioMoro Montecucco D.O.C.
This dish should really be cooked with the embers of a nice hot fire, but it can also be prepared on a grill pan heated carefully on the stove. Take the fillet and wrap the slices of “lardo” around it. Arrange the bay leaves, one beside the other, on the “lardo” and fix them to the meat with a toothpick. Sprinkle the surface with coarse salt and put the fillet on a grill over red-hot embers (or a grill pan on the stove). To cook it rare, turn the fillet over after 3 minutes and cook the other side for the same length of time. After removing it from the heat, just add a drizzle of extra virgin olive oil and... you’re ready to taste this delicacy!
(1) The name of this dish was inspired by the bay leaves, which come from the bay laurel plant, and “crown” the meat, recalling the great poets of the past, first and foremost Dante Alighieri, who is always depicted with a laurel wreath on his head.