Posts Tagged ‘Pasta’
Thursday, April 21st, 2011
Photo: Dan Harrison
Having packed and said goodbye to our flat, I’ve been feeling a little bit melancholy about leaving London, and I started to think about what I’m going to miss. Particularly food wise.
Here are my Top 10 food based ‘missing you already, London’ things in no particular order:
1. Polpo, and it’s sisters in all their forms.
2. My kitchen. Hope we can find an apartment in SF with a decent range.
3. My morning cup of coffee from Kaffiene.
4. Mangal 1 for its meat, fire and eccentricity.
5. Pizza and pasta from Maletti. Still so good after all these years.
6. The St John Bread & Wine bacon sandwich. In fact, everything St John.
7. My local Italian restaurant in Battersea, Antipasto & Pasta. Family run, solid, good atmosphere.
8. Lahore’s lamb chops. Wonder if there’s any good Pakistani food in San Fran?
9. Raymond Blanc on the telly.
10. The Anchor & Hope / 32 Great Queen Street.
I think I’ve probably cheated a bit by doubling up, but its my blog so I’ll do what the f**k I like.
Things I’m not going to miss? Public transport. Living hell.
Tags: 32 Queen Street, Antipasto & Pasta, Bacon Sandwich, Coffee, Kaffiene, Lahore, Maletti, Mangal 1, Meat, Pasta, Pizza, Polpetto, Polpo, Raymond Blanc, Spuntino, St John, St John Bread & Wine, The Anchor & Hope
Posted in Opinion, Travel | No Comments »
Wednesday, December 15th, 2010
There’s definitely something very satisfying about making stuff at home that you usually shell out for in a shop. For me, making home made pesto is one of those things.
Sure it involves more effort, and its probably not that much cheaper than buying a jar, but you’ll defo have a sense of pride once you’ve tasted your own creation.
You can use a pestle and mortar to make it, but I use a food processor, which makes the whole thing and whole lot easier.
Ingredients
4 or 5 big handfuls of fresh basil leaves (about 100g)
50g pine nuts
40g freshly grated parmesan
175ml olive oil
1 large clove of garlic
Squeeze of lemon juice
Large pinch of salt
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Tags: Basil, Lemon juice, Olive Oil, parmesan, Pasta, Pesto, Pine Nuts, Salt
Posted in Dinner, Lunch, Recipes | 2 Comments »
Monday, February 8th, 2010
It’s no understatement to say that that I’m a BIG fan of pizza.There’s something genius in it’s simplicity. Bread. Good. Tomato sauce. Good. Cheese. Good. Some kind of meaty topping. Goooooood. And when I’m talking about the kind of pizza that I love, I’m talking about the traditional Italian kind, not the whole farmyard on a base that you get delivered at 3am after a session on the wife beater.
I’ve been lucky enough to work around Soho, central London, for most of my career, and that also happens to be the location of what must be one of the best pizza joints in the UK. Situated in a little side road between Berwick and Wardour Streets, Malletti has been knocking out amazing pizza to a small army of adoring and loyal fans for at least as long as I’ve working in the area. The queue that snakes out of the door most lunchtimes is testament to this.
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Tags: London, Malletti, Pasta, Pizza, Ragu, Restaurant, Salami, Soho, Spicy, Wild Boar
Posted in Opinion, Reviews | No Comments »
Saturday, February 6th, 2010
This is a really fast and easy mid week dinner. The dried porcini and their soaking liquid really beefs up the mushroomy flavour of the finished sauce, without them the dish can taste a bit insipid.
Ingredients (serves 2)
2 large shallots, peeled and finely sliced
1 large clove of garlic
20g dried porcini mushrooms soaked in 150ml boiling water
250g chestnut mushrooms
100ml white wine
70ml half fat crème fraîche
Chopped parsley
Grated parmesan
Salt and pepper
Linguine
Method
First up, soak the dried Porcini in boiling water and let them rehydrate. Next clean the chestnut mushrooms, chop off the ends of their stalks, cut them in half and then slice. Now fry the shallots and garlic in a little olive oil and butter until soft before adding the mushrooms. Season with a pinch of salt and some fresh ground black pepper.
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Tags: Crème fraîche, Funghi, Garlic, Linguine, Mushrooms, Pasta, Porcini, Shallot, White Wine
Posted in Dinner, Opinion, Recipes | No Comments »
Saturday, November 28th, 2009
It’s probably not on the top of most people’s shopping list, but rabbit is in season, it’s pretty cheap, it’s lean, and it’s really tasty. This recipe for a rustic Italian style ragù takes a bit of time and effort, but trust me, it really is worth it. One tip, if your butcher is any good he / she should sell you the rabbit with the liver and kidneys. Don’t throw these away, they’ll add richness to the dish. The ingredients below will serve 4-6 people.
Ingredients
Olive oil
1 large rabbit (around 1kg with the liver and kidneys), jointed
100g pancetta or smoked streaky bacon, chopped
1 large carrot, diced
1 large stick of celery, diced
1 onion, finely chopped
4 cloves garlic, finely chopped
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Tags: Celery, Futtucine, Herbs, Onion, Pappardelle, Pasta, Rabbit, Ragu, Rosemary, Tagliatelle, Tomato
Posted in Dinner, Opinion, Recipes | No Comments »
