My Simple Italian: 100 Inspired Recipes from One of Britain's Best Italian Chefs
Theo Randall
Language: English
Pages: 224
ISBN: 0091929016
Format: PDF / Kindle (mobi) / ePub
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Thyme with castelfranco salad Boned squab pigeon marinated in marsala and roasted on bruschetta with chard and porcini Side dishes Potato, parmesan and fennel al forno Desserts Almond tart Prune and Armagnac tart Over an hour Soups, salads and egg dishes Minestrone verde Squash, pancetta and potato soup Pasta, gnocchi and risottos Tagliatelle with squid, courgettes, tomatoes and bottarga Gnocchi with globe artichokes and parmesan Artichoke risotto Large plates Fritto misto con.
Calamari e gamberoni Veal chops with chickpeas and chard Pork chops with potato and leek al forno Lamb rump with salsa verde Roast chicken legs with potatoes, fennel, tomatoes, thyme and garlic Pheasant cooked in milk with celeriac Main dishes Fish stew Salmon baked in sea salt with grilled vegetables Pork loin wrapped in coppa di parma Beef and porcini stew with rosemary and tomato Veal loin with porcini and white wine Lamb shoulder with purple sprouting broccoli Leg of lamb with.
Garlic, then sprinkle with a small pinch of sea salt and crush the garlic to a paste. Mix this with the remaining sauce ingredients in a bowl. Set aside. 2 Put a deep pan of sunflower oil on to heat to 180°C (or use a deep-fat fryer). Peel the artichokes and squash, then cut into 5mm slices. Put them in a bowl and pour over the milk. Leave to soak while you sear the steaks. 3 Heat a ridged grill pan until very hot, and preheat a warm oven. Season the steaks with salt and pepper and rub olive.
137 samphire, tagliarini with scallops, prawns and samphire 88 sardines grilled with fennel sticks, with slow-cooked red peppers 116 sardino al forno 115 sauces bagna cauda 23–5 chocolate whisky 209 horseradish 37 pesto 220 pizzaiola 78 salsa d’erbe 219 salsa verde 220 sausages, spiedino of sausages with dandelion lentil salad 136 scallops pan-fried with chilli, sage and lemon and swiss chard 128 tagliarini with scallops, prawns and samphire 88 sea bass carpaccio 45 with lemon,.
Simply stunning. There was a huge plate of lemons on the table for squeezing on to the fish, but I decided against this as it was perfect as it was. Cured meats (salumi) Prosciutto di Parma, bresaola, fennel salami and so on can easily be found ready-sliced in the supermarket chiller cabinet. These are fine but they won’t have the depth of flavour of salumi freshly sliced on a slicer at a good Italian deli. There is nothing like prosciutto di Parma that has been sliced in front of you to eat.