這道為晴朗日子而製作的牛肉美食，在意大利托斯尼卡十分流行。催陳（Aging）牛肉的肉質鬆化，嫩滑多汁，用來炙燒，配上濃芝士的鹹味與辛辣菜的辣味，令這平凡組合產生美妙的效果。其中關鍵是將牛肉烤至一成熟，即差不多全生，以令肉質保持嫩滑及多汁。半生熟或全熟牛肉，肉質會變得粗糙，不宜用於此菜式。
知名廚藝家 Rose Prince
遊走活躍於飲食與文化界、英國著名廚藝家Rose Prince，現為英國暢銷《每日電訊報》及多份馳名報刊包括《星期日電訊報》、《每日郵報》、《時代》雜誌等的專欄作家。除此，她更參與英國廣播電台（BBC）美食節目的製作，歷年來曾出任食物及農業部大賞的評判，以及國家肉食業委員會的諮詢成員。2009年更被流行雜誌《Vogue》評選獲封為「英國最具卓智先見女性」。2000至2010年期間，為英國知名飲食作家Elizabeth David拍製傳記電影，以及著有多部暢銷飲食書刊：《The New English Kitchen（2005）》、《The Savvy Shopper（2006）》、《The New English Table（2008）》、《The Good Food Producers Guide（2010）》。
塔利亞塔烤牛肉片配辛辣菜及成熟芝士
Tagliata-grilled Beef with Peppery Leaves and Mature Cheese
| 材料（4人份量） | Ingredients |
| 厚切牛冧肉或西冷牛扒 750克/1磅10安士 | 750g/1lb 10oz thick cut rump or sirloin steak |
| 芝麻菜或菜苗沙律菜 4大束 | 4 large handfuls of rocket leaves, or baby leaf salad |
| 不經過濾初榨橄欖油 4湯匙 | 4 tablespoons unfiltered extra virgin olive oil |
| 成熟綿羊奶芝士、頂級巴馬臣芝士或巴馬臣芝士（削薄片） 115克/4安士 | 115g/4oz mature Pecorino, Grana Padano cheese or Parmesan cheese, pared into thin slices |
| 海鹽和即磨黑胡椒粒 適量 | Dash sea salt and freshly ground black pepper |
製法
1.預備4隻暖碟子（毋須熱燙）。牛扒用鹽及黑胡椒醃味。
Have ready 4 warm（but not hot）plates. Season the beef with sea salt and pepper.
Have ready 4 warm（but not hot）plates. Season the beef with sea salt and pepper.
2.將坑紋烤鍋燒熱至冒煙。
Heat a ridged grill pan until smoking.
Heat a ridged grill pan until smoking.
3.放入牛扒，每面煎封約2分鐘。烹煮時要講求保持肉質非常鮮嫩，當看見肉面呈點點紅肉汁，即表示達到內裏微暖的一成熟程度了。
Sear the beef for about 2 minutes per side. Ideally it should be eaten very rare in this dish. When you see red droples on the surface of the meat, it is an indication that it is perfectly rare inside.
Sear the beef for about 2 minutes per side. Ideally it should be eaten very rare in this dish. When you see red droples on the surface of the meat, it is an indication that it is perfectly rare inside.
4.移放牛扒至木砧板上，將牛扒用錫紙包好，攤放1分鐘。
Transfer to a wooden board, leave to rest for a minute. covered.
Transfer to a wooden board, leave to rest for a minute. covered.
5.將肉切成薄片。
Slice thinly.
Slice thinly.
6.在暖碟上將肉片排放好。
Lay the slices on the warm plates.
Lay the slices on the warm plates.
7.面上撒沙律菜。
Scatter the leaves on top.
Scatter the leaves on top.
8.放上削成薄片的芝士。灑上海鹽和即磨黑胡椒粒。
Put the pared cheese over the top. Season with sea salt and freshly ground black pepper.
Put the pared cheese over the top. Season with sea salt and freshly ground black pepper.
9.最後灑上橄攬油，立即享用。
Shake over the olive oil and eat immediately.
Shake over the olive oil and eat immediately.
煙肉粒菊苣炒粗玉米豆粉糕 / Stir Fried Polenta with Lardons and Endives
| 材料 | Ingredients |
| 雞胸肉（切小塊） 300克 | 300g chicken breast, cut into bite size |
| 鮮椰奶 3杯 | 3 cups fresh coconut milk |
| 清雞湯 2杯 | 2 cups chicken stock |
| 草菇 1撮 | A handful of straw mushrooms |
| 材料（4人份量，可多預一些粗玉米豆粉糕） | Ingredients（Serves 4） |
| 粗玉米豆粉糕材料 | For the polenta |
| 清水（份量要準確） 1.8公升 | 1.8 litres water, exactly |
| 鹽 2茶匙 | 2 tsp salt |
| 粗玉米豆粉 225克/8安士 | 225g/8oz coarse-ground polenta meal |
| 炒菜材料 | For the pan fried endives |
| 橄欖油 2湯匙 | 2 tbsp olive oil |
| 煙肉粒 225克/8安士 | 225g/8oz lardons |
| 粉紅菊苣（切碎，如用兩束鬚苣則切條） 2棵 | 2 pink chicory / or 2 handfuls frisee endives, chopped or in the case of the endives, cut into strips |
| 意大利番茜 | Italian parsley |
| 鹽和胡椒粉 | salt and pepper |
| 註：預先準備粗玉米豆粉（放入雪櫃內可存數天）。 | Note：Prepare the polenta in advance（it will keep for days in the fridge.） |
製法
1.用一個鍋將1.8公升清水煲滾，加鹽。
Bring the water to the boil in a large pan, and add the salt.
Bring the water to the boil in a large pan, and add the salt.
2.慢慢倒入粗玉米豆粉，一邊煮一邊拌勻。
Slowly pour in the polenta meal as you stir with a whisk.
Slowly pour in the polenta meal as you stir with a whisk.
3.將粉漿再煮滾，並要不停攪拌，當粉漿開始黏稠時，繼續慢慢攪拌。慢火煮約40分鐘，不時攪動，粉漿會變成濃稠糊狀而非結實。
Bring back to the boil, still stirring, then slowly whisk as it thickens. Simmer for about 40 minutes, whisking from time to time. It will become thick but not solid.
Bring back to the boil, still stirring, then slowly whisk as it thickens. Simmer for about 40 minutes, whisking from time to time. It will become thick but not solid.
4.在方形麵包焗盤（長度約20至25厘米/8至10吋）內灑點水，倒入煮好的粗玉米豆粉漿，徹底放涼，待它凝固後便可切出來烤煮。
Dampen the inside of a loaf tin（about 20-25cm/8-10 inch in length）with water then pour the cooked polenta into it. Leave to cool completely - it will set firm so you can cut slices from it for the grill.
Dampen the inside of a loaf tin（about 20-25cm/8-10 inch in length）with water then pour the cooked polenta into it. Leave to cool completely - it will set firm so you can cut slices from it for the grill.
5.將整個凝固的粗玉米豆粉糕倒扣在砧板上，切出4塊厚片，然後將厚片切成丁粒，用毛巾吸去多餘水分。
Turn the cooked polenta 'loaf' out onto a board and cut 4 thick slices and then cut these into cubes. Pat dry with a towel to remove excess water.
Turn the cooked polenta 'loaf' out onto a board and cut 4 thick slices and then cut these into cubes. Pat dry with a towel to remove excess water.
6.以中火燒熱不黏底的大煎鍋，加橄欖油，放入粗玉米豆粉糕粒和煙肉粒，兜炒至轉色。
Put the olive oil in a large non-stick frying pan heat over a medium flame. Add the polenta with the lardons and fry, stirring regularly until they begin to take on colour.
Put the olive oil in a large non-stick frying pan heat over a medium flame. Add the polenta with the lardons and fry, stirring regularly until they begin to take on colour.
7.快手放入蔬菜炒勻。
Quickly stir in the leaves.
Quickly stir in the leaves.
8.加入剪碎的意大利番茜。
Add the cut Italian parsley.
Add the cut Italian parsley.
/9.加鹽和胡椒粉調味，淋上橄欖油，上碟即成。
Season with salt and pepper, drizzle some olive oil and serve.
Season with salt and pepper, drizzle some olive oil and serve.
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