KEEPING AN EYE ON ALL THINGS BRITALIAN
This week’s must-haves:
BOOK: Never mind Will and Kate, Milton Keynes received a visit from our favourite King (of the Jungle). The gorgeous Gino D’Acampo has been promoting his new book Pronto, let’s cook Italian in 20 mins. Simple cooking with good ingredients – a great collection of quick, tasty, affordable recipes.
MUSIC: Paolo Nutini – the soulful Scotsman of Italian descent is topping the iTunes download chart with album Caustic Love. Rock the kitchen and get those ingredients out listening to Scream – the perfect way to start a speedy supper!
MAG: Jamie magazine celebrates pizza, pasta, travel and good times in the fabulous bumper Italian issue this month, from stuffed lamb shoulder to basil gnudi to lemon and pinenut tart – I just don’t know where to start!
Pesto fusion fest
A perfect gift! Mummy ‘E’ returned from visiting the seaside town of Broadstairs, with a bunch of wild garlic and a yummy recipe (from a ‘very nice young man’ at a farmers market):
Wild garlic pesto
In a food processor, blitz 1 large bunch washed wild garlic with 1 small bunch of curly parsley, 60g toasted pine nuts and 60g grated Parmesan for a minute or two then slowly pour in 150ml olive oil until blended. Makes approx 2 jars.
For more info on this ‘very nice young man’s’ East Kent family farm and veg box scheme visit http://www.nethergongnurseries.co.uk
Tried & Tested
For days when even the shortest of recipes can seem all too much, here’s a round-up of Britalian Kitchen’s favourite ready made pesto.
This has to be a modern store-cupboard staple, Napolina pesto has a delicate and subtle flavour – perfect for the whole family. Stir through cooked gnocchi and top with crispy pancetta slices for a midweek treat.
A tasty pesto with a lovely homemade quality, the satisfyingly loose texture and toasted whole pine nuts make it perfect for adding to a summery pasta salad.
WITH A TWIST
Ok this doesn’t taste anything like actual pesto as we know it but if you’re craving a quick pasta dish with a fiery kick this is for you!
Lemon panacotta with couture chocolate curls
It only takes 3 ingredients to make this impressive pud! Simply top with shavings of dark chocolate or go designer with couture chocolate curls:
For the pannacotta, place the cubes from 1 pack of lemon jelly in 250ml of just boiled water, stir until dissolved (if it needs a helping hand, heat in the microwave for 30secs). Leave to cool to room temperature, then top up with 285ml double cream. Pour into 4 glasses and chill to set.
For the chocolate curls, spoon strips of melted good quality dark chocolate onto a square of baking parchment, lay another sheet on top, lightly run your finger along the chocolate strips. Remove the top sheet. Cut into individual strips.
Bend the strips into rounds and staple to secure. Transfer to the freezer for 10 mins. Remove the parchment. Return to the freezer until ready to serve.
NEXT WEEK… Italian tomato in London update!