juice and zest 1 lemon
3 tablespoons olive oil
2 garlic cloves, crushed
3 courgettes, sliced
250g rocket leaves
250g ricotta cheese
extra-virgin olive oil, to drizzle
½ teaspoon dried chilli flakes
Cook the pasta in a large saucepan of salted boiling water according to the instructions on the packet, until al dente. Drain, refresh under running water and drain again.
Mix the lemon juice and zest with the oil and garlic then pour over the pasta. Stir in the courgette and rocket and place on a serving dish. Dot with the ricotta, give the salad a good drizzle of extra-virgin olive oil and sprinkle with chilli flakes.
ORANGE, FENNEL AND DILL SALAD
SERVES 4
1 red chilli, deseeded and chopped
1 garlic clove, crushed
3 tablespoons olive oil
2 oranges, peeled, pith left on
2 fennel bulbs, thinly sliced
large handful dill, chopped
large handful mint, chopped
In a large bowl combine the chilli, garlic and olive oil. Thinly slice the oranges over the bowl to catch any juice. Add the orange slices, fennel, dill and mint to the bowl and season with sea salt and freshly ground black pepper. Gently toss, trying not to break up the oranges too much, and serve.
The looseness of the Italian dining table, with platters to pass and share, seems perfectly designed to create a friendly stress-free meal.
PEAR, SPECK AND RADICCHIO SALAD
If you happen to have chestnut honey in your pantry (and who doesn’t?), this is the time to use it. Otherwise, ordinary runny honey is fine.
SERVES 4
2 pears, cut into wedges and cored
juice ½ lemon
1 shallot, finely sliced
1 tablespoon honey
2 tablespoons extra-virgin olive oil, plus extra to serve
1 head radicchio, broken into leaves
12 slices speck
250g goat’s cheese, crumbled or broken into chunks
60g roasted walnuts
In a large bowl toss the pears with the lemon juice. Mix together the shallot, honey and olive oil. Add to the pears with some sea salt and gently combine. Toss in the radicchio and transfer to a large platter.
Drape the speck over the salad and dot with the goat’s cheese. Crush the walnuts over the top with your hands and drizzle with olive oil.
ASPARAGUS AND POACHED EGG SALAD
I love raw vegetables, so when asparagus are at their slim green best I just slice them wafer-thin and don’t even bother to blanch – marinating in the lemony dressing is enough to soften them slightly. (Remember: ‘wafer-thin’ though, or they could be woody.) This beautiful combination of flavours and textures makes a perfect light dinner.
SERVES 4
200g asparagus, sliced into thin lengths
1 shallot, finely chopped
juice 1 lemon
3 tablespoons extra-virgin olive oil
4 very fresh free-range eggs
large handful rocket leaves
¼ teaspoon dried chilli flakes
25g fresh parmesan cheese shavings
Blanch the asparagus for 1 minute in boiling water and drain. Mix together the shallot, lemon juice and oil with sea salt and freshly ground black pepper. Add the asparagus and toss to coat. Set aside.
In a shallow frying pan, bring 5cm of water to the boil. Turn off the heat and add the eggs at once. To minimise the spreading of the whites, break the eggs directly into the water, carefully opening the two halves of the shells at the water surface so they slide into the water. Cover the pan with a tight-fitting lid and leave them to cook undisturbed for about 3 minutes. The eggs are cooked when the whites are opaque. Remove from the pan with a slotted spoon and drain on a clean tea towel.
Toss the rocket into the asparagus and divide between four plates. Top each with a poached egg and any remaining dressing. Scatter with the chilli flakes and parmesan shavings and serve.
MOZZARELLA AND RED PEPPER TOASTS
MAKES 2
2 large eggs
2 tablespoons milk
125g mozzarella cheese, sliced
4 slices crusty bread
1 roasted red pepper in olive oil, drained and cut into thick strips
4 basil leaves, torn
2 teaspoons capers, drained
4 tablespoons olive oil
Lightly beat the eggs and milk in a shallow bowl and season with sea salt and freshly ground black pepper. Divide the mozzarella between two bread slices and add the pepper strips, basil and capers. Top with a second slice of bread to make two sandwiches and press down firmly to flatten them.
Dip the sandwiches in the seasoned egg, making sure they are well coated on both sides. Heat half the oil in a large frying pan over medium heat and fry a sandwich for 4–5 minutes on each side, until golden and crisp. Repeat with the remaining oil and sandwich. Eat while they’re still warm.
MORTADELLA, ASIAGO AND OLIVE PANINI
The sandwich press is king in our house at the moment. We bought ours recently and are at the over-excited stage when we use it every day – for every meal. These panini are easy enough to make in a frying pan but, if you have a press, let it work its magic here.
MAKES 2
4 slices crusty bread
1 tablespoon black olive paste
125g asiago cheese, sliced
4 slices mortadella
olive oil, to drizzle
Spread two slices of bread with the olive paste and top with the asiago and mortadella. Cover with the remaining bread slices to make two sandwiches.
Lightly drizzle the sandwiches with olive oil and toast in a hot frying pan or on a griddle for 1–2 minutes on each side, pressing down firmly with a metal spatula so the bread crisps up and becomes golden. Serve immediately.
ARTICHOKE, CRISPY PROSCIUTTO AND MINT BRUSCHETTE
MAKES 4
small handful mint leaves
1 garlic clove, sliced
2