italy: August 2010 Archives

In Tuscany some tell you never to season the meat with salt before cooking it as it makes the meat tough.  In my experience seasoning the meat in advance hugely improves flavour and does not make it all tough, as long as you don’t overcook it.  Rocket leaves are traditional, but I like a mix of rocket and watercress and whatever else is to hand.  And for a further British touch I serve creamed horseradish alongside. 

This recipe is based on one by David Tanis, one of the very talented chefs at Chez Panisse in California, where I worked for a while in 2007.  Panna cotta is really easy - you just need to remember to make it in advance so it has time to set in the fridge.  You could use any combination of milk and cream, even yoghurt.