This is a classic dish from Marche, the part of Italy which is also home to Nudo olive oil. To stand a chance of making them, you really need a very large olive like those found around Ascoli Piceno; the key is stuffing the olives plentifully before frying them. In Marche, they are pretty ubiquitous, popping up as appetizers in [...]
Posts Tagged ‘Jason Gibb’
From the Fiorano kitchen: Traditional olive Ascolane
Posted in Antipasti recipes, tagged agriturismo, antipasti, Ascolane, Fiorano, Jason Gibb, mother, Nudo, olive, recipe, traditional on February 15, 2012 | Leave a Comment »
Pumpkin flan with cheese fondue sauce
Posted in Dolce recipes, tagged bake, cheese, flan, fondue, Guida, italian, Jason Gibb, Nudo, olive oil, pumpkin, recipe, saunce, Stacchietti on February 9, 2012 | 1 Comment »
This is a lovely light dish for those chilly months when pumpkins of all sizes and hues start to appear on the shelves. It is actually more like a soufflé than a flan and the rich cheesy sauce completes the transformation from humble pumpkin to luxurious belle of the ball. From our friend Guida Stacchietti. [...]
Polpette vegetariane alla ricotta
Posted in Pasta recipes, Primo piatto recipes, tagged cheese, Jason Gibb, lentils, meatballs, Nudo, olive oil, Polpette, ragu, recipe, ricotta, sauce, tomato, vegetarian on February 2, 2012 | 3 Comments »
If you’re after a vegetarian version of our polpette (meatballs), these are so tasty you’ll be delighted to have renounced the flesh. Italians wouldn’t traditionally have polpette with pasta, and they do also work well with some vegetables and a salad on the side. Or just in a tomato sauce with potatoes for a bit [...]
Spaghetti aglio, olio e peperoncino
Posted in Pasta recipes, Primo piatto recipes, tagged aglio, chili, garlic, italian, Jason Gibb, mousse, olio, pepperoncino, recipe, romantic, spaghetti, traditional, Valentine's Day on January 30, 2012 | 2 Comments »
Valentine’s day falls on a Tuesday this year. Tuesday is not a day associated with lavish celebratory dinners and romantic indulgence. It’s a cursed school night! So here is a recipe which is a delicious and authentic piatto Italiano, but which you can knock up in minutes. Leaving you plenty of time for that romcom [...]
Carrot cake with lemon cream
Posted in Dolce recipes, tagged cake, carrot, carrot cake, cream, Jason Gibb, lemon, Nudo, olive oil, olive oil cake, sauce on January 20, 2012 | Leave a Comment »
Carrot cake always feels a bit healthier than other cakes doesn’t it? Not really sure how much difference a grated carrot really makes to body and soul, but let’s keep the faith shall we. In this recipe the cake can be served traditionally as a teatime cake, or can be made fancier and served as [...]
The Ben Tish Dish
Posted in Antipasti recipes, tagged Ben Tish, buffalo, cathy rogers, Dehesa, Jason Gibb, London, mozzarella, Nudo, restaurant, Saltyard, san marzano, Soho, tapas, tomatoes on December 27, 2011 | 3 Comments »
Cathy and I, along with half the food-loving population, sometimes fantasise about opening a restaurant. Cathy’s dream is the ‘starters and puddings’ restaurant, which cuts out the bossy middle man of the main course and allows for variety and experiment in the multitude of courses which replace it. It even has a name – which [...]
Panettone bread and butter pudding
Posted in Dolce recipes, tagged adopt an olive tree, bread, British, butter, cathy rogers, Christmas, holidays, Jason Gibb, Nudo, olive oil, panettone, pudding, recipe, traditional on December 19, 2011 | Leave a Comment »
At this time of year no bona fide Italian would turn up to a dinner party without an elegantly packaged panettone, pandoro or torrone. If you people-watch at passeggiata time (that lovely post-day, pre-evening interlude), you’ll see all sorts strolling about, carrying their tasteful confections. In deference to this simple and lovely tradition, we started [...]
What to do with your bird – Turkey roulade stuffed with chestnuts
Posted in Secondo piatto recipes, tagged chestnuts, Christmas, Guida Stacchietti, Jason Gibb, Nudo, olive oil, recipe, roulade, stuffed, thanksgiving, turkey on November 16, 2011 | Leave a Comment »
To stop any squabbling about what to do with your turkey this winter, here’s a Nudo twist on turkey tradition. The recipe comes from our favourite Italian chef, and far and away best neighbour, Guida Stacchietti. Ingredients for 4 people Slice of turkey breast – 500g Sausage meat – 1 small sausage equivalent Chestnuts – [...]
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