The Sunday Telegraph - Sunday - - Lifestyle -

IN­GRE­DI­ENTS 2 cloves smoked gar­lic, finely chopped 1 onion, finely chopped 2 large bunches of fresh wa­ter­cress, chopped 1 gen­er­ous hand­ful of fresh basil, chopped Glug of Pernod 2 large hand­fuls of grated fresh pecorino cheese 1 mug chicken stock 1 small cup sin­gle cream Ground black pep­per Sauté the onion and gar­lic un­til soft. Add the chopped wa­ter­cress and con­tinue to sauté for 5-10 min­utes, stir­ring. Add basil and stir for a fur­ther two min­utes Add a gen­er­ous glug of Pernod and sim­mer un­til the liq­uid has re­duced by a third Add the chicken stock and sim­mer for 10 min­utes, grad­u­ally adding the pecorino Add one small cup of sin­gle cream and pep­per to taste. Serves 4

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