Alastair Little: Summer Italian Feast Recipes | 4 favorite recipes | food

Antipasto: Broad Bean and Pecorino Movido Salad

Preview 5 minutes
cook 10 minutes + skinning time
serving 4-6

Alastair Little's broad beans and pecorino movido salad.

Alastair Little's broad beans and pecorino movido salad. Photo: Kim Lightbody / The Guardian. Food: Sam Dixon. Props: Anna Wilkins

Pecorino of this type can be difficult to find. Morbido It simply means soft in Italian, so you need a relatively fresh (not depressed) cheese, and certainly not a mature cheese (Star Gionato) – Have a nice Italian Deli. Olive oil should be the best you can put your hands on.

Frozen beans 1kg, Not thawed – Frozen beans do not need fresh beans because they are lightly cooked before freezing and actually taste better than expensive and rarely available fresh beans.
Pecorino Movido 250g (See note above) – If you can't catch it, try Asia instead of cow cheese with a similar texture.
Flaky Sea Salt and Pepper
Finest Italian Extra Virgin Olive Oil

1 garlic

Boil 3 liters of water and dip it in salt. Sprinkle broad beans for 1 minute in rolling boiling water, then drain and cool in a colander for a few minutes. Now gently squeeze the beans and peel off the white outer shell. Surprisingly, green inner beans easily pop out and actually fly directly into the container, which can also be a bowl for serving salads.

Remove the peel from the cheese and cut into small dice (the cheese may not be easily cut, in which case the finger touches the beans directly and breaks).

Incredibly good olive oil, with plenty of flavor. Do not refrigerated. Apply garlic with the same oil and serve with bruschetta (easy to go with garlic).

Primo: Summer Minestrone

Preview 25 mins
cook 40 mins
serving 6-8

Summer Minestrone by Alastair Little.

Summer Minestrone by Alastair Little. Photo: Guardian. Photo: Kim Lightbodt. Food: Sam Dixon. Props: Anna Wilkins

50ml Standard Extra Virgin Olive Oil
300 g chopped onion
200g chopped celery
400g cutting carrots
2 clovesPeeled, one chopped, the other ba with a blade
¼ tsp chili flakes
Salt and pepper
200g frozen peas
250 g of green beansCut to the top, tail and 1 cm long.
250g courgetteCut into 1cm dice,
1 x 400g Tin Cannelini BeansDrainage
400 g of ripe tomatoes (More than San Marzano), peeled, peeled and cut into 1cm dice
A lot of very good extra virgin olive oil To finish (use a single oil from Tuscany)
20 basil leaves

In a large, wide pan, apply plenty of olive oil and sweat until onions and celery, carrots sweat and color.

Add chopped garlic, chili flakes, teaspoon of salt and teaspoon of ground black pepper, cook gently for a few minutes until the carrots are soft, cover with plenty of boiling water and return. Boil

Meanwhile, fill the second pot with brine and boil. Shred peas, beans and courgette separately in the same water and refresh.

When the soup boils again, add cannellini beans and boil for 10 minutes. Add enough boiling water to cover the boiled vegetables and solids. Season the seasoned season and boil it again and keep it aside (or chill if you make it in advance).

This soup can be hot or lightly cooled.

Cover the chopped tomatoes with small salt and the best olive oil, tear the basil and toss it with the tomatoes. Stir the tomato mix into the soup, then scoop it into a shallow bowl and sprinkle with a good amount of good oil to serve.

Secondo: Astrosto Vitello

Ideally, you need a good outdoor breeding, milk supply joint for this (keep in mind that the incredibly cruel and boxed veal is now illegal in Europe). If you want a substitute, you have succeeded in cooking the turkey breast joint in the same way.

Arrosto di vitello.

Alastair Little & # 39; s arrosto di vitello.

Preview 5 minutes
cook 1 hour 20 minutes
serving 6-8

1 kg of veal or bone loin – Ask the butcher to tie you up.
Salt and pepper
50 g butter

Dry White Wine 100ml
1 small ornament Rosemary

Heat the oven to 180C (160C pan) / 350F / 350F / gas. 4. Choose a high side roasting dish or casserole with a lid so that the calf joints fit well. Season the meat with salt and pepper. Melt the butter of the casserole in a medium flame, then make the joints completely brown on all sides.

Add wine and rosemary, apply basil, cover the plate and bake for about 45 minutes-after 20 minutes, turn the joints and beat the meat. For slightly pink meat, the internal temperature of veal is 60C.

When cooking is complete, take the casserole out of the oven, bas the meat, turn it over again and leave it on the plate for 15 minutes.

Slice the meat thinly and prepare a spoon and the best serving dish on the pan serving. But if there is a lot of juice left in the pan, boil it with a small amount of dark brown, syrup, very savory gravy and meat the platter.

Congratulations: you have now created a classic Italian. Astrosto di Vitello, Served with Italian roast potatoes and wilted vegetables made by Saint Marcela Hazan.

Dolce: Panna Cotta

This is best made the day before you eat it. If you're lucky enough to have a lucky and rich 20-year-old balsamic vinegar, a few drops and raspberries or strawberries are the best accompaniments. Otherwise, make a summer fruit candied fruit that is incredibly easy below. Stainless steel or plastic leg oil mold is best: try online.

Alastair Little Panna Cotta With Summer Berries.

Alastair Little Panna Cotta With Summer Berries.

Preview 5 minutes
cook 20 minutes
set 3 hours
serving 4-6 (depending on mold size)

250ml double cream
1 vanilla podSplitting, scraping and raking seeds
Castor Sugar 25g
2 gelatin leavesPour it in cold water until soft
Whole Milk 250ml

Candied Fruit
Frozen Mixed Summer Fruit and Berries 300g
Castor Sugar 100g
Lemon juiceTo taste

Boil the cream in a saucepan and heat it with vanilla seeds and empty pods. Stir the sugar in the cream until the sugar melts.

Drain the gelatin, put it in the cream and stir again to dissolve. Add milk, put a lot in a bowl, remove the vanilla pods and discard. Refrigerate until mix setup begins.

Shake off the cream, sprinkle with seeds, pour into the mold, return to the refrigerator and leave for about 3 hours.

For compote, warm the strawberries in a stainless steel pan, add sugar and stir on low heat until melted. Cool and squeeze lemon juice to taste (you can freeze candied fruit if necessary).

To serve, cool the plate and prepare the garnish. Use a small, thin and flexible knife inside one of the molds. Grab the mold next to the desired position on the plate and gently press to release the plate or cotta. When it starts to slide, the plate is turned upside down completely. Press the base with a knife and lift the mold. Repeat with others.

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