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 [...]
Posts Tagged ‘Jason Gibb’
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 »
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 – [...]
Spicy eggplant and mozzarella bruschetta
Posted in Antipasti recipes, tagged aubergine, bruschetta, buffalo, chilli, eggplant, Jason Gibb, mozzarella, Nudo, olive oil, recipe, Sicilian, spicy on August 26, 2011 | 1 Comment »
We believe in a perky little something to get the party going – and we are not just referring to the tequila slammers. Nudo’s chilli oil takes a few seconds to fire up: we liken it to a Sicilian donkey with a soft friendly nose at the front hiding a cheeky kick at the back. [...]
BBQ Summer Recipes: Tagliata
Posted in Secondo piatto recipes, tagged italian, Jason Gibb, Nudo, recipe, rocket, sliced, steak, Tagliata, tomatoes on July 28, 2011 | 2 Comments »
Tagliata: sliced steak on a bed of rocket and tomatoes If you’re out in the sun, barbecueing with friends, this simple delicious recipe is a must-try. Ingredients for 4 people Sweet vine cherry tomatoes – 500g/18oz Arugula/Rocket – 100g/3.5oz Balsamic vinegar Extra virgin olive oil Sirloin steak – 4 x 250g/9oz 2cm thick. Salt and [...]
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