- Rib steak with bone 250 gr.
- 1 jar Onion & Speck Bruschetta
- 3/4 large potatoes
- 1/2 ripe tomatoes
- Valerian salad (lamb’s lettuce)
- Oil
- Salt
- Rosemary
- Black Pepper
Season the rib with oil, salt and black pepper and rub it with your hands to develop more flavour. Let it rest for at least 10 minutes.
Take a pot, add cold water, dip the whole potatoes with the peel and bring them to a boil for about 10 minutes. Then remove the potatoes from the pot and let them cool slightly.
Cut them into rounds with a thickness of about 2/3 cm. and place them on an oven tray with baking paper on the bottom. Season with oil, salt, pepper and rosemary and cook in the oven for about 10 minutes.
In the meantime, grease a non-stick griddle pan with olive oil and let it warm over medium heat.
Put the ribs on the hot plate and cook (grate) for about 3/4 minutes per side (if you want medium cooking) or cook as you like.
Take the dish, sprinkle a little of olive oil on the bottom add the lettuce, the tomato cut into slices and season with balsamic vinegar. Remove the potatoes from the oven and place them on the plate adding a little oil. Then lay the rib, open the jar of Onion& Speck Bruschetta and add a few tablespoons of the product on the plate as a final delicious condiment.
