TALKING ITALIAN

We may not be able to get on a plane to Italy, but we can bring it to our tables with Abigail Donnelly’s incredible, inspirational tribute to one of the world’s favourite cuisines. Stanley Tucci would be proud

ALLA GRIGLIA

Grilled or braaied meat.

BISTECCA ALLA FIORENTINA WITH MARSALA CREMA AND POTATO AL FORNO

“If you don’t have Marsala, use full-cream sherry. You can also use fillet if you prefer and add a few spoonfuls of drained, crushed green peppercorns to the sauce.”

Serves 4

EASY

Preparation: 20 minutes

Cooking: 45 minutes

For the Marsala crema:

olive oil 2 T butter 1 T

shallots 2,

finely sliced garlic 3 cloves, crushed

thyme 3 sprigs

bay leaves 2

Marsala wine ½ cup

beef stock 1 cup

cream 1½ cups

sea salt and freshly ground black pepper, to taste

For the potato al forno:

potatoes 6, peeled and very thinly sliced

garlic 4 cloves, thinly sliced thyme 4 sprigs

Parma ham 140 g

cream 1½ cups

Parmesan 50 g, grated

Woolworths truffle salt, to taste

green peppercorns, to taste

Woolworths matured thick-cut T-bone

steaks 2, at room temperature

butter 2 T

canola oil 1 T

salt, to taste

1 To make the Marsala crema, heat the olive oil and butter in a saucepan, then fry the shallots, garlic, thyme and bay leaves for 10 minutes, or until soft.

2 Deglaze the pan with the Marsala, then reduce until syrupy. Add the beef stock and reduce for 5 minutes over a high heat. 3 Add the cream and cook until the sauce coats the back of a spoon. Season to taste.