In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!
THIS WEEK: Bistecca Al Giambotta, from La Prima Donna in New York City
For Mother's Day, treat your mom like a "first lady"!
Yes, that’s the literal translation of the Italian words “prima donna” (as well as the less favorable meaning associated with temperamental opera singers). So what better way to take care of Mom this year than with this signature dish from New York's La Prima Donna restaurant?
About the chef:
Chef Joseph Drapeylo made his New York-area debut at Sapore Di Mare in the Hamptons. His next stop was at Coco Pazzo on Manhattan’s Upper East Side, before heading up the kitchen at Coco Pazzo Teatro, a venture in the Theater District. In 2004, Drapeylo opened La Prima Donna Restaurant as executive chef, where he has created a Tuscan-inspired menu.
Drapeylo says his mother, a native of Pantelleria, a small island off Sicily, was his inspiration for cooking; he always admired her culinary skills.
(PLEASE NOTE: Ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)
Bistecca Al GiambottaJoseph Drapeylo
Bistecca Al Giambotta is a classic Italian-American dish that translates (very loosely) into English to “seared steak with braised vegetables.” Though ribeye is used in this recipe, any fine quality beef steak can be used.
Start by trimming excess fat from the ribeye. Prepare the vegetables by chopping into small pieces.
Use a small iron skillet to heat the olive oil then add the onions and sauté until translucent. Next, add the remaining vegetables, season with salt and pepper, and bring to a simmer. Cover the pan and cook on low heat for 10 minutes, stirring often.
Remove the cover and add the steak. Continue to cook the vegetables until they are tender and no cooking liquid remains in the skillet (about 10 more minutes). Add the red wine vinaigrette and veal stock demi-glace to the pan. Blend and adjust the seasoning with salt and pepper.
Finish cooking on a low flame for another 5 minutes, then serve hot.
(Veal stock demi-glace can be purchased in the form of a condensed paste from some supermarkets and most specialty markets. It is also available from several online sources. Red-wine vinaigrette can be store-bought or, preferably, homemade from olive oil, red-wine vinegar, salt and pepper.)912351760481604825455460492ribeye steak16ounce1 16-ounce ribeye steak ($14.00)Spanish onion11 Spanish onion, chopped ($0.45)red bell pepper11 red bell pepper, chopped ($0.69)mushrooms0.25cup1/4 cup mushrooms, chopped ($0.35)olive oil1tablespoon1 tablespoon olive oil ($0.11)red-wine vinaigrette0.5cup1/2 cup red-wine vinaigrette ($0.52)Salt and pepper to taste ($0.02)veal stock demi-glace1cup1 cup veal stock demi-glace ($4.83)
La Prima Donna
163 West 47th Street
New York, N.Y., 10036
Food Editor Phil Lempert brings you the latest news and advice about shopping and cooking.
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.