RomanItalian
Diaphragm on the Griddle
by Chef Max Mariola · 1.1M subscribers on YouTube
The diaphragm (pannicolo) cooked on a hot griddle to achieve a caramelized crust and a rare, juicy interior. Served with a touch of olive oil and salt, this simple preparation highlights the rich flavor of this cut.
- Difficulty
- medium
Ingredients
4 items- Diaframma (Pannicolo)Whole piece, about 1.5-2 kg max
- Olive OilExtra virgin, to taste
- SaltTo taste
- 1 pcsGarlic(optional) — For rubbing on the griddle
Method
- Preheat the plancha or griddle to high heat (around 200°C).
- Rub a clove of garlic across the hot surface to flavor it.
- Lightly oil the diaphragm (pannicolo) with olive oil and season with salt.
- Place the diaphragm on the hot plancha and cook for 2 minutes per side for a rare to medium-rare doneness.
- After cooking, let the meat rest suspended on a rack (or on a wire rack) to allow juices to redistribute.
- Slice the diaphragm against the grain into thin slices.
- Serve immediately, optionally with a bruschetta or as desired.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
