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Just Cook with Sally
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One of Tuscany’s most iconic dishes pairs perfectly with a full-bodied red wine. Since this is all about the meat, go to a reliable butcher to get the right cut. It tastes best when it is Angus beef that has been dry-aged for at least two weeks. Ideally, cook it over the coals of a wood fire; however, a charcoal or gas grill will yield delicious results.
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Roasted Cauliflower with Tahini Dip
This dish’s meaty texture and lovely color make it a wonderful appetizer when served with tahini dip or as a side dish with tahini sauce (a thinned version of the dip) drizzled on top. Any leftover cauliflower is excellent in a salad.
