tagliata with pea shoots

by Michelle

I am so touched by all of your kind words.

Never in a million years did I think losing Molly would be so devastating. Over the years, I have witnessed friends losing pets. I tried to comfort them as best I could. The reality is that I never understood how deeply the loss was felt. My heart is physically aching.

A dear friend dropped her life yesterday and spent the day with me here at the farm. We talked for hours, went for a walk, had dinner, talked some more and finally went to bed.

When I woke up, my first thought was the same thought that I have had for the last thirteen years. “Time to get Molly”

All day I have expected her to be behind me. I can hear her.

I have scheduled my life around her needs for so long, my day feels like I have too much time.

Last night, I prepared a simple Tuscan steak dish called tagliata. Tagliata translated means ‘cut’. You literally cut the steak before serving it. Classically this dish is served with arugula. I used pea shoots instead – home run!

Grill steak, allowed to sit for ten minutes, slice into 1/4 inch slices and fan out on a dinner plate.

I used fairly thick top sirloin and grilled it to medium. After fanning the beef on the plate, I placed a handful of freshly picked pea shoots in the centre, generously grated reggiano parmigiano over everything, drizzled extra virgin olive oil over all, a squish of half a lemon and finished with some sea salt flakes.

This dish is simple, quick and fantastic. Play around with different cuts of beef, cheeses greens and citrus. You will be amazed with what you can come up with.

Cooking last night took my mind away from Molly. Everyone says that this sadness will pass. I’m not convinced.

Thanks for reading