CHI SPACCA PEPPER STEAK By Nancy Silverton

Pepper steak seasoning

Ingredients

  • 2 bunches scallions – ends trimmed
  • Kosher salt
  • 2 tbsp olive oil
  • 4 garlic cloves – finely chopped
  • 1/2 cup black peppercorns
  • 1/4 cup fresh Italian parsley leaves – finely chopped
Gear
  • Chef’s knife
  • Mortar and pestle
  • Cutting board
  • Charcoal grill (or a gas grill)
  • Mixing bowl
  • Vegetable grilling basket
Bacon topping

Ingredients

  • Black peppercorns – crushed
  • 5 oz applewood-smoked slab bacon
    or thick-sliced applewood-smoked bacon, cut into ½-inch chunks
  • 1/2 lemon
 
Gear
  • Chef’s knife
  • Sauté pan
    or a cast-iron skillet
  • Rubber spatula
  • Paper towel
  • Cutting board
Steaks

Ingredients

  • 1/2 cup olive oil, plus 2 tablespoons
  • 32 oz boneless New York steaks – 4 (½-inch thick), (about 8 oz each), dry-aged if you like
  • Black peppercorns – crushed
  • 2 tsp kosher salt
  • 2 tbsp fresh chives – finely chopped
Gear
  • Cutting board
  • Chef’s knife
  • Tongs
  • Baking dish or plate
  • 4 dinner plates or a large platter

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YesChef Online Cooking Classes - chef Nancy Silverton

Nancy Silverton

Michelin Guide star recipient (Osteria Mozza); James Beard Award’s Outstanding Chef, 2014; featured on Netflix’s Chef’s Table (Season 3)

FROM LA TO UMBRIA: IN PURSUIT OF DELICIOUS

From the quaint kitchen in her Umbrian home to the bustling galleys of her Los Angeles restaurants, Chef Nancy Silverton rolls up her sleeves and teaches the principles and processes behind her world-famous food. She teaches roasting, grilling and baking, and how to build flavor from the base, up. She reveals the tricks and techniques for creating delicious family meals, and dazzling dinner parties. By the end of her class, you’ll have learned not just how to cook like Nancy at home, but how to host like her, too.

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From the quaint kitchen in her Umbrian home, and the bustling galleys of her Los Angeles restaurants, Chef Nancy Silverton rolls up her sleeves and teaches the principles and processes behind her world-famous food. She teaches roasting, grilling and baking, and how to build flavor from the base, up.

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