¼ cup olive oil
1 (14-ounce) can chickpeas, rinsed and drained
2 teaspoons finely chopped fresh rosemary, plus more for garnish
½ teaspoon Aleppo pepper, or ¼ to ½ teaspoon red-pepper flakes (optional)
1 large shallot, finely chopped
2 garlic cloves, finely chopped
1 cup Greek Yogurt
1 (6-ounce) bag baby spinach
12 ounces spaghetti or bucatini
½ cup finely grated Parmesan
Lemon wedges, for serving
1. Bring a large pot of salted water to a boil over high.
2. In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
3. Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the Greek Yogurt and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
4. Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the sauce. Add 1 cup pasta cooking water and the Parmigiano, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
5. Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on to and lots of fresh cracked black pepper!
For the dough:
4 cups (500g) Strong flour
1 tsp (5g) salt
1 1/2 tbsp (10g) fresh yeast
1,4 cups (325ml) warm water
For the Tomato sauce:
1 cup of tomato pelati (tinned tomatoes for pasta)
1/2 cup olive oil
1 tsp salt
1 garlic clove
1 pinch of crushed red pepper
1 tsp dried oregano
For the toppings:
1 ball of mozzarella
2 tbsp Parmigiano cheese
Fresh Basil leaves
(Parma ham and arugula)
1 ball of Mozzarella
2 tbsp Parmigiano cheese
4 slices of Parma ham
1 tbsp Balsamic vinegar
1 tbsp Olive Oil
Making the pizzas:
1. First make the dough. Dissolve the yeast in the warm water. Combine flour and salt in a large bowl. Gradually add the yeast mixture, mixing well until you obtain a dough. Place dough on a lightly floured work surface and knead for about 10 minutes. Cover with a cloth or cling film and leave to rest in a warm place for at least 30 minutes until the dough has doubled in size.
2. Preheat the oven to (430F) 220 degrees centigrades.
3. Take the dough, knock it back, then divide into two pieces, cover each with a cloth and leave to rest in a warm place for a further 30 minutes.
4. Combine all the ingredients for the tomato sauce on a blender or mixer and mix until is all blended.
5. Meanwhile prepare the toppings. For the Margherita. Roughly chop the mozzarella.
6. Sprinkle some flour onto a clean work surface and with your fingers spread each piece of dough into a roughly round shape with a border, make the dough as thin as you can but be careful not to tear it. Sprinkle some semolina or flour onto 2 large flat baking trays and place the pizza bases on them.
7. Drizzle a little extra virgin olive oil over each base. On one, spread the tomato sauce evenly over, sprinkle with parmesan, add a few basil leaves over and top with mozzarella.
8. On the other base, arrange mozzarella and parmesan all over, top with Parma ham.
9. Place both pizzas into the hot oven and bake for 8 - 10 minutes.
10. In the meantime, toss the arugula in a little extra virgin olive oil and balsamic.
11. Remove the pizzas from the oven, top the Parma ham pizza with rocket and serve immediately.
1/2 lbs (250g) veal minced meat
3,5Oz (100g) pancetta
1 garlic clove sliced
1 chopped onion
1 chopped carrot
1 chopped celery stick
1 cup red wine
1 cup whole milk
1 cup beef stock
4,5Oz (130g) tomato paste (One little tube)
1 tbsp chopped fresh parsley
5 tbsp butter
2 tbsp olive oil
Salt & Pepper
1. Start melting the butter with the olive oil in a heavy bottom pan.
2. Add the carrots with pancetta first and let them get crispy, then the onions, celery and garlic.
3. Cook until golden color and start combining the meats. When the meats are cooked, add the bayleaf, wine, stock, tomato paste and let cook in medium heat until reduces 1/3. If you have time, slow cook for two hours and the meats will melt. Add more wine or water if necessary.
1/2 cup pancetta
chicken breast in fillets
salt and pepper
1/2 cup of capers
1L (4 cups) chicken or vegetable stock
2 tbs olive oil, plus extra to drizzle
2 tbsp butter
1 white onion, finely chopped
2 garlic cloves
2 cups carnaroli or arborio rice
1 cup white wine
1 cup lemon juice
Zest of 2 lemons, finely chopped, plus lemon zest to serve
½ cup loosely packed mint leaves, finely chopped
1 cup grated parmesan, plus extra to serve
For the roasted tomatoes:
1 lbs cherry tomatoes, cut in half
1 cup chopped almonds
2 garlic cloves
1/4 cup olive oil
Salt and pepper
For the tomatoes:
1. On a big baking dish mix the tomatoes, almonds, garlic, olive oil, salt and pepper.
2. Bake for 30 minutes on a 450f (230c).
Making the risotto:
1. Melt a good knob of butter in a large saucepan. Sauté the onions and garlic very gently in the butter for a minute or two.
2. Turn the flame up to medium. Add the rice and let it "toast" for a couple of minutes, then add a glass of wine. Let it to evaporate.
3. Now add a ladleful of broth to the rice. Simmer over medium heat, stirring from time to time, until the broth has been absorbed by the rice. Add another ladleful of broth and repeat for a total of 18 minutes or so. The rice is done when it's still al dente but without any chalkiness in the center.
4. When the rice is almost done, add the lemon juice and let it evaporate—only partially, like me, you like your risotto quite loose.
5. Off heat, add the Parmigiano-Reggiano and, if you like, another knob of butter to the rice. Stir vigorously for 30 seconds or so, until the cheese and butter have melted and the rice has developed a nice, creamy texture.
6. Combine the roasted tomatoes and mint and mix very gently.
7. Serve immediately.
1 big lemon lemon
1 cup (250ml) olive oil , plus extra for greasing
4 large eggs
1 1/4 cup (250g) caster sugar
2 1/2 cups (250g) ground almonds
3/4 cup (100g) fine polenta
1/2 cup (150g) runny honey
1 big lemon
1 cup (250g) mascarpone
2 teaspoons icing sugar
2 teaspoons vanilla paste
Few Basil or mint leaves
1. Place the whole lemon into a large deep saucepan, cover with cold water and a small heatproof plate (to keep the lemon submerged). Place the pan on a medium heat, bring to a simmer and cook for 20 minutes, or until the lemon is soft. (You might need to top up with more water, if the water evaporates too much.)
2. Take the lemon out and set aside to cool down, then cut it into quarters removing seeds. Place the lemon into a blender or food processor, then mix it with the olive oil until smooth.
3. Preheat the oven to 160°C/325°F. Grease and line a deep 8 inches (20cm) cake tin or small individual cake tins.
4. Whisk the eggs and sugar together in a large bowl, then whisk in the lemon and oil purée, the ground almonds and polenta. Pour the mixture into the prepared tin(s), spread out evenly and bake for 40 to 45 minutes (20 minutes if you’re making individual cakes), or until risen and golden and a skewer inserted into the middle comes out clean. Leave to cool in the tin, then turn out onto a wire rack and leave to cool completely.
5. Meanwhile, make the lemon syrup: place the honey in a small pan on a medium-low heat and squeeze in the lemon juice. Bring to a simmer and cook, stirring, for 4 to 5 minutes, until the honey has melted. (You may need to add a splash of hot water if it looks too thick.) Remove from the heat and set aside to cool.
6. To make the mascarpone cream, beat the mascarpone, icing sugar and vanilla together, then gently fold in the yoghurt and set aside.
7. Tip the almonds into a small, dry frying pan and toast until golden. (Keep an eye on them, they burn easy).
8. To assemble the cake, place the sponge in the middle of the plate. Spoon the mascarpone cream on top making peaks and waves, then drizzle over the syrup and garnish with the toasted almonds, lemon zest and basil leaves.