We’re in the mood for some pi­quant pic­coli pi­atti

Wallpaper - - Entertaining - Mush­room dis­chi volanti Pap­pardelle with wild boar ragù Pan­forte Cros­tini toasts Edamame and rocket cros­tini Moz­zarella and to­mato cros­tini Ne­groni

Serves 2

150g dried dis­chi volanti pasta (or sim­i­lar) 1 tbs olive oil 2 gar­lic cloves, peeled and finely sliced 250g mix­ture of any fresh mush­rooms, cut into large pieces salt and pep­per 2 tbs crème fraîche 25g parme­san, finely grated Cook the pasta in boil­ing salted wa­ter, then drain and set aside, re­serv­ing a cup­ful of the cook­ing liquid. Heat a large pan over a medium flame. Add the oil and the gar­lic and cook for a minute, stir­ring to pre­vent the gar­lic from brown­ing, Add the mush­rooms, sea­son well with salt and pep­per, and con­tinue to cook, stir­ring oc­ca­sion­ally, for an­other 8 min­utes. Add the cooked pasta to the pan with two ta­ble­spoons of the re­served cook­ing liquid, the crème fraîche, and half the grated parme­san. Toss well to­gether, sea­son if nec­es­sary and serve with the re­main­ing parme­san scat­tered on top. Serves 4-6

700g wild boar shoul­der (or brais­ing beef), trimmed and cut into 3cm cubes salt and black pep­per 4 tbs light olive oil 100g pancetta, diced into 1cm cubes 1 large onion, peeled and finely chopped 2 car­rots, peeled and finely diced 3 large gar­lic cloves, peeled and finely sliced 2 tsp ju­niper berries, lightly crushed in a pes­tle and mor­tar 2 bay leaves 450ml ro­bust red wine 400g can chopped toma­toes 2 tbs to­mato purée 2 thyme sprigs pap­pardelle pasta grated parme­san, to serve Sea­son the meat with salt and pep­per. Heat half the oil in a heavy pan or casse­role over a medium to high flame. Fry the meat un­til nicely browned on all sides, then re­move from the pan and set aside. Add the re­main­ing oil to the same pan and fry the pancetta for a few min­utes un­til nicely browned and the fat ren­dered. Add the onion and car­rots, then cook, stir­ring, for about 5 min­utes un­til the veg­eta­bles are soft and golden. Add the gar­lic, ju­niper and bay leaves, then cook for an­other cou­ple of min­utes. Re­turn the meat to the pan and add the wine, chopped toma­toes, purée and thyme. Bring to a sim­mer, then cover loosely with a lid and cook for 2-3 hours, stir­ring oc­ca­sion­ally. Cook the pasta in a large pan of boil­ing, salted wa­ter, then drain. Gently toss the pasta and sauce to­gether and serve with grated parme­san. Serves 16

ed­i­ble rice pa­per 320g nuts (a mix­ture of al­monds, wal­nuts, hazel­nuts, and pis­ta­chios, ac­cord­ing to pref­er­ence) 210g dried fruit (a mix­ture of can­died peel, figs, apri­cots and raisins, ac­cord­ing to pref­er­ence), chopped 120g plain flour, plus 1 tbs 1 tbs co­coa pow­der 3 tsp ground cin­na­mon 1 tsp ground ginger 1 tsp ground co­rian­der ¼ tsp chilli pow­der ¼ tsp grated nut­meg ¼ tsp ground cloves ½ tsp salt black pep­per 180g sugar 200g honey ic­ing sugar, to fin­ish Line the base and sides of a 21-23cm shal­low, round bak­ing tin with ed­i­ble rice pa­per. Put the nuts in a large fry­ing pan and toast over a medium flame for about 10 min­utes, stir­ring fre­quently, un­til they are fra­grant and just be­gin­ning to turn golden. Heat the oven to 160°C. Place the nuts and dried fruit in a large bowl. Sift in the 120g of flour and the co­coa, then add the spices, salt and a good grind­ing of black pep­per. Stir well to com­bine. Put the sugar and honey in a pan set over a medium flame and stir un­til the sugar has dis­solved. Turn up the heat a lit­tle and al­low the mix­ture to bub­ble for a few min­utes, then pour it over the nut mix­ture and mix thor­oughly. Spoon into the tin and level the sur­face with a spoon. Sprin­kle with a ta­ble­spoon of flour and press down, us­ing the base of a heavy jar, to make the sur­face flat. Bake for 45 min­utes. Al­low to cool, then dust with ic­ing sugar. Serve in slices. Makes 15-20

1 baguette, sliced into 1cm-thick discs ap­prox 100ml olive oil 1 gar­lic clove, peeled and cut Heat the oven to 180°c. Brush the bread slices lightly with oil on both sides. Ar­range on a large bak­ing sheet and place in the hot oven for 12-15 min­utes un­til golden. Re­move from the oven and lightly rub each piece with the gar­lic clove. Makes 15-20

250g edamame beans 1 small gar­lic clove, peeled and roughly chopped 3 tbs olive oil juice of ½ lemon large hand­ful of wild rocket leaves, chopped 2 tbs grated parme­san salt and pep­per Cook the edamame beans in boil­ing, salted wa­ter for 3-5 min­utes un­til just ten­der. Drain and cool. Place in a food pro­ces­sor with the gar­lic and process to a rough paste. Trans­fer to a bowl, then add the olive oil, lemon juice, rocket and parme­san, and mix to­gether well. Sea­son to taste with salt and pep­per, adding more lemon juice if nec­es­sary. Spread on the cros­tini toasts and serve. Makes 8-10

3 red or green toma­toes (or both), thinly sliced 2 moz­zarella balls, thinly sliced salt and black pep­per olive oil fresh basil leaves Place a to­mato slice on a cros­tini toast, fol­lowed by a moz­zarella slice, then an­other to­mato slice. Sea­son with salt and pep­per, then driz­zle with oil. Add a basil leaf to serve. Makes 1

25ml Lon­don dry gin 25ml Cam­pari 25ml ver­mouth rosso orange slice, to serve Mea­sure the spir­its into a jig­ger. Stir well, pour over ice in a glass and serve with a slice of orange.

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