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Posts Tagged ‘Jamie’s Italy’

Risotto bianco with pesto

It’s anything with pesto in our house at the minute. This dish is definitely suitable for adults too.

Wine Suggestion: We would suggest a good Fiano from Campani in the south of Italy with  freshness and fruit that isn’t too ripe and tropical. By avoiding over-ripeness you get more stone fruit with a fresh vibrancy. Alongside the rich risotto and herby pesto it’s a great match.

Risotto Bianco with Pesto – serves 6

  • 1.1 litres hot chicken or vegetable stock
  • 2 tbsp olive oil
  • a knob of butter
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • ½ a head of celery, finely chopped
  • 400g risotto rice
  • 2 wineglasses of dry white vermouth or dry white wine
  • 70g butter
  • 115g freshly grated Parmesan
  • fresh pesto
  • small handful of pine nuts – toasted
  • small basil leaves (to serve)

Put the olive oil and knob of butter into a pan, then add the onion, garlic and celery, and cook gently for about 15 minutes without colouring. When the vegetables have softened turn the heat up and add the rice.

Keep stirring for about a minute or until the rice looks translucent. Add the vermouth and continue to stir.

When the vermouth has disappeared, add a ladle of the hot stock and a good pinch of salt. Turn the heat down to a simmer and keep adding ladles of the stock, stirring all the time, allowing each ladleful to be absorbed before adding another. This should take about 15 minutes. After this taste the rice to check if it’s cooked. If not, keep adding stock until the rice is soft with a little bite. If you run out of stock you can add a some boiling water. Season.

Remove the risotto from the heat and add the butter and Parmesan. Stir well, then cover the pan and leave to sit for 2 minutes. Eat immediately garnished with a spoonful of fresh pesto, some toasted pine nuts, a few basil leaves and some extra Parmesan.

(Original recipe from Jamie’s Italy by Jamie Oliver, Michael Joseph, 2005.)

 

 

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Sausages and green lentils with tomato salsa

Italian-style comfort food with honest, rustic flavours. Generous portions of deliciousness and tastes even better on the second day. Do seek out proper Italian sausages if you can – some of them are gluten-free as well for our coeliac friends.

Wine Suggestion: playing on the rustic theme works well by looking for an earthy wine match, you also need a bit of acidity which you can often find in Italian wines. We’ve successfully tried some cheaper Rosso Conero from the Marche made from Montepulciano and simple Chianti made from Sangiovese. Alternately the Insoglio del Cinghiale from the Maremma steps it up a notch, and then a step further the Pira Luigi Serralunga Barolo.

Salsicce con lenticchie verdi e salsa de pomodoro – serves 4

  • 8 good-quality Italian sausages
  • 2-3 sprigs of thyme
  • 500g purple-sprouting broccoli or cima di rapa
  • juice of ½ a lemon

FOR THE SALSA ROSSA:

  • 1 small red onion, peeled and finely chopped
  • 3 garlic cloves, peeled and finely sliced
  • 1 small stick of cinnamon
  • 1-2 small dried red chillies, crumbled
  • 2-3 tbsp red wine vinegar
  • 2 x 400g tins of plum tomatoes

FOR THE LENTILS:

  • 400g Puy lentils or lentichhie di Castelluccio
  • 2 cloves of garlic, peeled
  • a handful of flat-leaf parsley, leaves chopped and stalks reserved
  • red wine vinegar or sherry vinegar
  • a small handful of thyme tips

Preheat the oven to 200C/400F/Gas 6.

Start with the salsa by heating some oil in a saucepan and cooking the onion, garlic, cinnamon stick and chilli over a gentle heat for about 10 minutes or until the onions are soft. Turn up the heat and add the red wine vinegar, then turn the heat to low and add the tinned tomatoes (chop them up with you hands or with a wooden spoon). Simmer the sauce slowly for about half an hour while you cook the lentils.

Put the lentils into a large pot, cover with water and add the whole cloves of garlic, the bay leaf and the parsley stalks (tied together so they’re easy to remove at the end). Simmer for about 20 minutes, checking to make sure the liquid still covers the lentils. Check regularly near the end of the cooking time to make sure they don’t overcook.

Toss the sausages in a small bit of olive oil and bake in a roasting tray for about 25 minutes until golden.

When the sausages are cooked either boil or steam the broccoli until cooked, then drain and toss with some lemon juice, good olive oil and seasoning.

Fish the parsley stalks and bay leaves out of the cooked lentils and pour off most of the water. Mash the garlic cloves with a spoon and mix into the lentils with 4 tbsp of good olive oil and 1 to 2 tbsp of vinegar. Stir in the chopped parsley, then mix and season.

Pour away any fat from the sausages and slice thickly.

Remove the cinnamon stick from the salsa and season well.

Put the lentils onto plates, spoon over the salsa and top with the sliced sausages. Sprinkle with the thyme tips and serve with the broccoli.

(Original recipe from Jamie’s Italy by Jamie Oliver, Michael Joseph, 2005.)

 

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