Cooking in the Fast Lane

Meat and Fish

Tagliata Vestita:
A thick sirloin or filet mignon cut is required. Cook to taste in a heavy, non-stick grill pan with no oil. Slice perpendicularly into ¼ inch pieces and lay on warm plate. Garnish with diced tomatoes, rucola , slivers of parmesan and dress with olive oil, salt and pepper.

Broiled fish:
Suggestions here are filets of branzino, monkfish or flounder. Place fish in broiling pan, add grated zucchini, sliced black olives and a very light sprinkle of Italian bread crumbs. Dribble olive oil on top, salt and pepper. Broil till fish is cooked, but moist and bread crumbs golden. Garnish with a bit of chopped parsley. Option: lemon, but added at table.