PUNTARELLE ALLA ROMANA
Puntarelle heads
Salted anchovies
Red-wine vinegar
Garlic clove
Dried chillies
Black pepper
Extra-virgin olive oil
Lemon
Fill a bowl with cold water and ice cubes. Pull the hollow buds from the puntarelle heads. Slice the buds very thinly lengthways and place in the ice water.
Rinse and fillet the anchovies, cut into small pieces. Cover with the vinegar and let the anchovies dissolve. Finely Chop the garlic and add to the anchovies with the crumbled chilli and pepper. Leave for 15 minutes, and then add four tablespoons of olive oil.
Spin-dry the puntarelle as you would a salad. Place in a bowl and spoon over the anchovy sauce. Serve with lemon.
River Café
31/01/2011 by Uli _ Comments (0)
BAGNA CAUDA
(Piedmont, Italy)
Garlic cloves, remove any green in the middle
Semi skinned milk
Water
Anchovy fillets
Extra virgin olive oil
Lemon juice
Cover the garlic with milk and bring slowly to simmer and cook until it is soft and the milk has reduced in volume. Blend the garlic and milk until smooth, add the anchovy fillets and blitz again. Slowly add the olive oil and lemon juice, as if you were making mayonnaise. Serve with punterelle.
31/01/2011 by Uli _ Comments (0)
RHUBARB CRUMBLE
flour
butter
golden caster sugar
ground almonds
rhubarb
lemon peel
Cut rhubarb stems into chunks and layer into oven proof dish. Sprinkle with a generous amount of sugar and grated lemon peel. Add all other ingredients into a bowl and mix into crumble mixture. Add a thick layer of crumble over the rhubarb. Bake until golden brown. It’s easy to make and a real treat with the first rhubarb of the season.
31/01/2011 by Uli _ Comments (0)