#3 FOOD NEWS: Sounds of Paolo Nutini, wild garlic pesto & couture chocolate curls

KEEPING AN EYE ON ALL THINGS BRITALIAN

This week’s must-haves:

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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 

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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.

CLASSIC

238772  Napolina green pesto, 185g

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.

FRESH

sainsburys-italian-salsa-al-pesto-150g  Sainsbury’s Fresh Italian green pesto, 150g

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

aclkSacla fiery chilli pesto, 190g

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!

TAKE 3

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:

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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.

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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.

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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.

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NEXT WEEK… Italian tomato in London update!

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