This Recipe for Sushi del Chianti Showcases the Flavor of Beef - Eater
"At Antica Macelleria Cecchini, Dario Cecchini’s butcher shop and restaurant in Panzano, Italy, the words to live by are 'carne diem.' As he stands behind the counter slicing enormous sirloin steaks Florentine-style, Cecchini puts his philosophy plainly: 'Eat meat and do not think too much to the future,' he says. 'Enjoy the moment.' Enjoying the moment looks like a lot of things, but at Cecchini’s canteen, meat preparations like bone marrow-braised beef and Florentine-style T-bone steak are the essence of carne diem. With a cut of high-quality beef, Cecchini believes that the divine is possible. The Chianti 'sushi' he makes for his class for YesChef, a subscription-based streaming platform offering cinematic cooking classes taught by world-renowned chefs, is no exception. 'We’re not artists, we’re artisans, so what we create doesn’t remain,' Checcini’s wife, Kim Cecchini, translates for him. With simple ingredients from animals who are treated ethically, you don’t need much more than some lemon, garlic, and olive oil to make a dish worth remembering. Simplicity is an important pillar of Cecchini’s restaurant — simple ingredients, paired well with perfectly aged beef make up dishes prepared a dozen ways. For the 'sushi,' all you need is a will to tenderize, then serve it raw with thin slices of lemon or lemon peels. Easy, simple, and delicious." - Dario Cecchini for YesChef
