Pappardelle with creme fraiche, parmesan and asparagus

Kelly’s love of Italian food knows almost no bounds, and one of her favourite chefs is Theo Randall. I’d have to agree – his dishes always seem so flavoursome, often quite simple, and smack of authentic Italian cooking. Perfect for the home cook.

With the publication of his new book Pasta there’s now a great resource for some of his best recipes. This is one of our favourites which appears typically simple, but which delivers a satisfyingly tasty meal – Pappardelle with crème fraîche, parmesan and asparagus.

Made using egg yolks, crème fraîche and Parmesan, the sauce is particularly rich but the asparagus is a great counterbalance, cutting through the robust flavours and adding a fresh dimension – grassy and slightly bitter. The asparagus is also a fantastic visual ingredient – little shards of apple-green amidst the deep yellow of the pasta and the creamy-gold of the glossy sauce.

I’ve tinkered with the recipe a little, preferring the thick ribbons of pappardelle to tagliatelle and changing some quantities to match what was readily available at the supermarket. I’ve also used a little lemon zest and juice to give the final dish a little kick.

Serves 4 as a main course or 6 plus as a starter.

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Ingredients

• 300ml crème fraîche
• 2 egg yolks
• 150g parmesan cheese, freshly grated, plus extra to serve
• 500g fresh pappardelle (you could use tagliatelle)
• 200g young asparagus spears, trimmed and finely sliced at an angle
• sea salt and freshly ground black pepper
• 1 lemon, zested and squeezed

Method

1. Put the crème fraîche, egg yolks and a tablespoon of lemon juice in a large bowl and set it over a pan of simmering water, making sure the water does not touch the base of the bowl.
2. Whisk vigorously with a balloon whisk until the mixture is the consistency of yoghurt and then sprinkle in the grated parmesan, whisking continuously.
3. The sauce is ready when it is thick enough to coat the back of a spoon – Check the seasoning and then leave to one side.
4. Put the pappardelle and asparagus in a saucepan of boiling, slightly salted water and cook until both the pasta and asparagus still have a little stiffness to them. It should take between 3 and 5 minutes.
5. Drain the pasta thoroughly and add the sauce – as much as you want, but remember that the dish really doesn’t need to be swamped in the sauce – tossing the pasta to mix the sauce through.
6. Serve with some freshly ground black pepper, some lemon zest and more parmesan.

Enjoy!

Chicken Parmigiana

I honestly can’t remember where I came across this recipe, but I always thought that it would make a quick and easy mid-week meal.

We were housing-sitting for Kelly’s Mum and Dad recently and had to come up with a menu that Kelly’s sister would also enjoy. Katie has very exacting standards when it comes to meal-times, so there was some doubt whether this recipe would ever be made. There was no need to worry though – the Chicken Parmigiana was a resounding success! So much so that it got a mention in Katie’s phone-call to her parents that night – if that isn’t a sign of approval, I don’t know what is.

If you’re thinking of adding this dish to your repertoire, I have a word of advice – you need a sharp knife to butterfly the chicken breasts. While this may not present a stumbling block to most, my experience is that when you’re cooking in your mother’s house a sharp knife is impossible to find (this is based on a study of 2 out of 2 mothers). To save yourself a lot of heartache, come prepared..

Serves 4 (or a very hungry 2)

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Ingredients

• 4 bone-less and skin-less chicken breasts
• 1 cup of plain flour
• Salt and pepper, to taste
• 4 tablespoons of olive oil, for cooking
• 2 tablespoons of butter, for cooking
• 4 cloves of garlic, finely chopped
• 3/4 glass of red wine (optional)
• 2 tins of chopped tomatoes
• 250g of grated mozzarella
• 100g of grated parmesan
• A handful of fresh basil
• 450g packet of spinach (or a 260g packet if you’re cooking for 2)
• A packet of Stirato bread

Method

1. Trim any fat from the chicken breasts
2. We need to make the chicken breasts nice and flat, and thin enough so that they will cook quickly. To butterfly the chicken breasts delicately slice at the start of a thicker piece of the meat, angling the blade to 45 degrees. If the knife is sharp you won’t need to exert any pressure, and one stroke will have a nice, shallow slice in the meat. Repeat this procedure until you have a flat piece of chicken breast.
3. Mix the flour, salt, and pepper together on in a deep bowl.
4. Dredge the flattened chicken breasts in the flour, making sure that the meat has been covered. Now, set the chicken aside on another plate.
5. Pre-heat the oven to 200°
6. Place the olive oil and butter in a non-stick pan and heat over a medium heat. When butter is melted and the mixture is foaming and hot, fry chicken breasts until nice and golden-brown on each side.
7. Remove chicken breasts from the frying-pan and place on a clean plate.
8. In the same pan, add the finely chopped garlic and allow to sweat until it has become translucent.
9. If you’re using the red wine, pour the wine into the pan and allow the liquid to reduce by half.
10. Pour the chopped tomatoes into the pan and cook until the watery juice has virtually disappeared and you’re left with a thick sauce.
11. Add the chopped basil to your sauce and stir thoroughly.
12. You’re ready to cook the spinach – place the spinach leaves in a large saucepan with a little water in the bottom of the saucepan, and place over a medium heat.
13. Pour your tomato sauce into a deep casserole dish and carefully place the chicken breasts into the sauce, making sure that the surface of the chicken stays well above the sauce.
14. Sprinkle the grated mozzarella on top of the chicken breasts, followed by the grated parmesan.
15. Place the casserole dish in the oven – along with the Stirato bread – and allow the Chicken Parmigiana to heat through until the mozzarella has melted.
16. Once the spinach has fully wilted, press the back of a spoon against the spinach leaves until the water in the leaves has been released. Drain the liquid.
17. Spoon the spinach onto the plate and, using a large spoon, scoop a chicken breast (along with plenty of the sauce) onto the dish.
18. Roughly tear off a portion of the bread and place it on the side of the plate – you’ll need this to mop the sauce up!
19. Sprinkle any remaining parmesan over the chicken and serve.

Enjoy.

Pasta al nivuro di siccia

Ever since I managed to find some sachets of squid ink I’ve been dying to make pasta al nivuro di siccia – pasta in squid ink sauce.

I’d never seen the dish in person and I’ve only managed to track down a few photographs online, which only added to the mystique. It’s always seemed like the most exotic attack on the senses – delicate rings of squid mixed through a healthy serving of pasta, drenched in a midnight-black sauce – you have to overcome some subsconscious barrier which tells you that, despite the marvellous aroma, nothing that looks like that should be in your mouth.

With St. George’s market still several days away we paid a flying visit to the Chinese supermarket on Donegall Pass to locate the last elusive ingredient, the squid.

Finally, and with a growing sense of trepidation, I was ready to attempt the recipe..

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Serves 3-4

Ingredients

• 2 large squid tubes
• 2 sachets of squid ink
• 1 can chopped tomatoes
• 1 medium red onion
• 2 garlic cloves
• 500g long pasta (such as spaghetti or linguine – we used the latter)
• 120g grated pecorino cheese (parmesan will do at a pinch)
• Flaked red chilli

Method

1. After washing the squid tubes, carefully peel off the outer membrane, taking care not to tear the soft, white flesh.
2. Slice the squid tubes into 1cm-thick rings and leave to one side.
3. Finely chop the red onion and garlic.
4. Cook your pasta in a separate saucepan with some lightly salted water – drain and leave to one side when the pasta is al dente.
5. Pour a good glug of olive oil into a deep saucepan and sweat the onion and garlic over a low heat.
6. When the onion has softened and become translucent, add the chopped tomatoes and stir thoroughly.
7. When the tomato sauce has heated through, add the squid rings and allow them to cook for 5 minutes.
8. Add the squid ink and watch your sauce transform from a vibrant red to an inky black.
9. Add the chilli flakes (as much as you think you could handle) and stir thoroughly.
10. Take your cooked pasta and tip the pasta into your sauce, stirring the sauce through the pasta.
11. Serve each portion of your pasta and squid ink sauce in deep dishes, grating the pecorino and drizzling some good olive oil over the pasta at the last moment.

Enjoy!

Thought for food

Traditional Italian cookery dictates that it’s sacrilege to add cheese to any seafood dish – but seafood with pecorino (well, anything with pecorino) is our guilty pleasure. Kelly and I just love the flavour far too much to leave it out. Whether you add cheese to this dish or not is between you and your conscience.

Squid ink is an intense black colour and has a strong iodine taste which is strangely addictive. I just couldn’t get enough of the pasta in squid ink sauce – it was on my mind for hours after our meal, and I found myself making excuses to visit the kitchen for another nibble.

Other information

Image 7 is taken from another, excellent blog – FX Cuisine (just until we get a decent one ourselves!).

Pappardelle with chestnut mushrooms

Here’s another quick and tasty recipe that’s a mid-week favourite of ours: Pappardelle with chestnut mushrooms.

Admittedly, it doesn’t sound that exciting – but you’ll be surprised just how tasty and filling the dish it. While you can substitute other types of pasta (tagliatelle would also be good), I really wouldn’t try using white/button mushrooms in place of the chestnut mushrooms – they just don’t have the earthy flavour that the recipe needs to make it worthwhile.

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Serves 2-4

Ingredients

• 200g of chestnut mushrooms, finely sliced
• 500g of fresh Pappardelle
• 3 cloves of garlic, minced
• 50g of butter
• A good glug of olive oil
• Parmesan (to grate over the finished dish)

Method

1. Heat a saucepan of water to boiling point and add the fresh Pappardelle.
2. In a separate saucepan melt the butter over a low heat, adding the olive oil to prevent burning.
3. When the butter has melted add the garlic and allow to soften.
4. When the pasta has cooked, drain and return to the same saucepan.
5. Add the sliced mushrooms and mix through the pasta.
6. Add the garlic butter and mix through the pasta.
7. Allow to stand for 5 minutes, so the mushrooms “cook” in the residual heat.
8. Serve the pasta with a good grating of parmesan and season to taste.

Enjoy!

Tagliatelle with Bolognese Ragu

Last weekend I thought I’d make one of my favourite dishes, Bolognese.. A really simple meal that has a million and one recipes for it.

This is the best recipe for Bolognese that I know of and it produces a very tasty, authentic Italian meal. You’ll be surprised by a few of the ingredients – minced pork for instance, and milk too – and by the absence of garlic. The dish is delicious though, and much more flavoursome than the basic spag bol I would make during the week.

One of the most important things to remember is that a lot of Italian dishes start with the same three ingredients: celery, onion, and carrot. I think that the carrot gives a slight sweetness to the dish but, other than this, you won’t notice any discernible flavour from the basic ingredients – they just help to make a more robust and mouth-watering sauce.

The recipe also calls for Tagliatelle rather than Spaghetti. Depending on where you are in Italy, this is either complete blasphemy or the proper way to make Bolognese. For me, I have to say that I prefer the Tagliatelle – it feels much more authentic as it lends itself to the “mix the sauce through the pasta” approach and holds more of the sauce than Spaghetti would.

Making Bolognese Ragu really is a weekend job though as it takes over three hours to cook – but it’s worth every minute.

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Serves 4-6

Ingredients

• 400g minced beef
• 400g minced pork
• 100g pancetta, roughly chopped
• 100g onion, finely chopped
• 100g carrot, finely chopped
• 100g celery, finely chopped
• 2 tins of chopped tomatoes
• 1 glass of dry white wine
• 500ml fresh milk
• 200ml of chicken stock
• 3 bay leaves
• Pepper and salt
• 500g Tagliatelle

Method:

1. Place the pancetta in a large, deep saucepan with some olive oil on a low heat until the fat has melted and the pancetta has a nice golden colour.
2. Add the onion, stirring until the onion is translucent.
3. Add the carrot and celery and the bay leaves and keep cooking until the vegetables start to soften and get some colour.
4. Place the minced meat in a bowl and add some seasoning. Mix the meat together with your hands.
5. Increase the heat to just above medium and add the minced meat. Keep cooking and stirring the mixture until the meat has browned.
6. Pour in the white wine and stir through the mixture, cooking the ingredients until the wine has evaporated.
7. Reduce the heat and add the chopped tomatoes, mixing them through the meat.
8. Leave the mixture on the heat for at least 2 hours. Check your sauce regularly during this time – if the tomatoes reduce too much just add some beef stock. By the end of the two hours you should have an intense, thick tomato sauce.
9. Now, add the milk and some chicken stock, stirring them through your sauce. Leave this mixture over a low heat for another hour.
10. Remove the sauce from the heat, season to taste, and leave to rest.
11. In a separate saucepan, add some water and a good pinch of salt and bring to the boil.
12. Add your tagliatelle and cook until the pasta has softened.
13. Drain your pasta and add several spoonfuls of your Bolognese Ragu, mixing the sauce through the pasta.
14. Serve with some grated parmesan.

Enjoy!

Rocket salad with parmesan and balsamic vinegar

This really isn’t a recipe, but you will thank me for sharing it with you if you don’t already know about it.

Although you only need three ingredients for this salad, the quality of these three elements is very important.  We use a mature Parmigiano-Reggiano, wild rocket, and a good quality balsamic vinegar – all of which are easily found in your local supermarket.

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Serves 4

Ingredients

• 50g parmesan cheese
• 100g wild rocket leaves
• 4 teaspoons of balsamic vinegar

Method

1. Rinse the wild rocket and shake well to dry – place the rocket leaves in a bowl.
2. Drizzle with balsamic vinegar and toss the salad leaves.
3. Using a sharp knife cut wedges chips of parmesan into the salad, working your way back from the thin end. It’s important that the chips aren’t too thin.
4. Serve immediately.

Enjoy!

Other information

Bio-store, which you can find at the market in Belfast’s St. George’s Market on Saturdays, are now carrying some fantastic balsamic vinegar from Modena, with more varieties to come.

Pasta al forno

Pasta al forno means “pasta from the oven” and is a popular dish in Italy.

The method for making Pasta al forno is fairly simple and similar to those for lasange but you’ll see that it is much easier to make and needs far less cooking time.

This recipe for making this Pasta al Form con Pomodorino e Mozzarella is taken from “Jamie Oliver’s Italy” – although his was made with “orecchiette” pasta (“little ears”), we found this type fairly difficult to come by at last minutes’ notice, so we made ours with “conchiglie”, which resemble small sea-shells.

There’s a real rustic feel to this dish and it’s surprising hearty. I think it’s important to get the best mozzarella that you can lay your hands on – the “Taste the Difference” mozza that we tried was worth the extra cost and was a tasty, chewy treat amongst the tomato and pasta.

We served ours with a small rocket salad and home-made garlic bread made with ciabatta – delicious!

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Ingredients

• 1 large onion, roughly chopped
• 3 cloves of garlic, finely minced
• 500g of conchiglie pasta
• 8 fresh, large pomodorino tomatoes
• Some tomato puree
• 3 balls of mozzarella, sliced
• A wedge of parmesan, grated
• A handful of fresh basil, roughly chopped
• Salt and pepper for taste

You also need a large bowl and a kettle full of hot water.

Method

1. Cook the conchiglie in a large saucepan of salted water and drain thoroughly when done.
2. Place a large saucepan over a low heat, add some olive oil, and add the garlic and onions, sweating them until they are soft and translucent.
3. Half-fill the large bowl with the boiling water and add the tomatoes for a couple of minutes.
4. Remove the tomatoes one at a time and run a finger firmly down the flesh – you should notice that the skin peels away easily. Remove all of the skin and set the tomatoes aside.
5. When all of the tomatoes have been peeled squeeze them into the onion and garlic mixture, adding the soft flesh but disgarding the woody core.
6. Reduce the tomato mixture and fully soften the tomato pieces.
7. Squeeze some tomato puree into the tomato mixture and stir thoroughly.
8. Add salt, pepper and fresh basil and remove from the heat.
9. Preheat oven to 180°C.
10. Empty the sauce into the drained pasta and mix thoroughly.
11. Place some of the pasta into a casserole dish to form a layer of pasta that reaches half-way up the sides.
12. Take some of your mozzarella and lay them on top of the pasta to form another layer.
13. Place the rest of the pasta on top of this again.
14. Complete the dish by laying the remaining mozzarella on top of the pasta, grating a good amount of parmesan on top of this again, and drizzling the top with good olive oil.
15. Place the casserole dish in the oven and cook until the top has formed a golden crust.
16. Once you’ve spooned out the portions grate a little more parmesan over the top (can you ever have enough?) and drizzle with olive oil.

Enjoy!

Spinach and ricotta canneloni

Here’s the recipe for one of our favourite Italian dishes: spinach and ricotta cannelloni (or is that “canneloni”?). Given that the recipe is suitable for vegetarians, it just shows you that bechamel with melted cheese can overcome all obstacles to enjoyment!

The recipe does take a little bit of effort – stuffing the pasta tubes with the spinach and ricotta mixture requires some patience – but it’s all worth it in the end. The canneloni is also great for mid-week dinners, as it invariably lasts for two nights, and tastes even better the next day.

The dish is great by itself, but we prefer a small rocket salad and warm ciabatta alongside.

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Ingredients

• 2 tbsp olive oil
• 1 large onion, peeled and minced
• 2 cloves garlic, peeled and minced
• 2 pinches of dried oregano
• 2 pinches of dried basil
• 1 tbsp tomato purée
• 1 bay leaf
• 2 tbsp red wine
• 500g spinach
• 300g ricotta
• 1 x 400g tin chopped tomatoes
• Freshly ground black pepper
• As many cannelloni tubes as will fill your oven dish

For the Napoli sauce

• 25g butter
• 25g flour
• 300ml milk
• Pinch of ground nutmeg
• 60g Cheddar cheese, grated
• 30g Parmesan cheese, grated

To finish:

• 60g Cheddar cheese, grated
• 10g Parmesan cheese, grated

You might also use: a piping bag to put the mixture into the cannelloni tubes.

Cooking Method

Cooking Method – Spinach and Ricotta

1. Place a frying pan on a low heat and add some olive oil
2. Place the spinach leaves in the pan and cook until they have wilted slightly
3. Remove the leaves from the pan and drain in a colander, using the back of a spoon to press the leaves until most of the excess liquid has drained
4. Chop the drained spinach leaves until they are quite fine
5. Allow the spinach to cool
6. Place the ricotta in a bowl and add the cooled spinach leaves, mixing thoroughly
7. If you are using a piping bag, spoon the mixture into the bag and squeeze it down to form a continuous mass, ready for squeezing
8. Taking your cannelloni tube either: squeeze the mixture into the tube until it is full; or using the back of a spoon, scoop the mixture up and place inside the tube
9. Repeat this process until all of the cannelloni has been filled, placing each filled tube into the oven dish as they are finished

Cooking Method – Napoli Sauce:

1. Pre-heat the oven to 225°C.
2. Heat the olive oil in a hot pan and sweat the garlic and onion down until they are translucent.
3. Add the basil, oregano, and black pepper and stir thoroughly.
4. Add the wine and cook off the alcohol.
5. Add the tomatoes and bay leaf, stirring well before leaving to simmer for a further 2-3 minutes.
6. Finally add the tomato puree and allow some time on the heat to reduce the sauce (it needs to be relatively thick, without any excess liquid).

Cooking Method – Bechamel:

1. In one saucepan. add the butter and place over a low heat.
2. In a second saucepan, add the milk and nutmeg, warming the milk until it is just shy of boiling point.
3. Reducing the heat completely When the butter has melted, add the flour and mix together, until you have a thick paste (similar to play-doh).
4. Add a third of the milk to the play-doh, whisking to prevent any lumps forming – then add the rest of the milk a third at a time, whisking as you go. You want to get a smooth sauce.
5. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.

Cooking Method – Assembling the dish:

1. Spoon the sauce over the filled cannelloni.
2. Pour the bechamel on top of this, making sure that you cover the layer below.
3. Sprinkle the remaining grated cheese and parmesan over the bechamel.
4. Place the oven dish in the oven to bake for 30-35 minutes, or until golden brown.

Wine selection

There’s only one option for me here – a robust chianti compliments the rich, tomato-based cannelloni perfectly.

Gnocchi with blue cheese sauce

After reading Sarah’s recipe for Gnocchi Piedmontaise, I had decided to make our own gnocchi, and was just waiting for the opportunity.

With plenty of left-over mashed potatoes from the previous night the time had come – and I was amazed how easy the process is – and how tasty the results! Seriously, the little gnocchi pillows are wonderfully light and make a delicious meal out of those potatoes which were destined to be thrown out.

Needless to say, Kelly loved this recipe – but I have the feeling that I could cover an old tyre in blue cheese sauce and Kelly would ask for seconds! But give it a go – you definitely won’t be disappointed.

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Serves 4

Ingredients:

For the Gnocchi:

• 150g warm mashed potato
• 1 egg yolk
• 15g unsalted butter
• 55g plain flour
• Maldon sea salt
• Freshly ground black pepper
• Fresh nutmeg, grated

For the blue cheese sauce:

• 2 tbsp of good quality olive oil
• 200ml of double cream
• 180g blue cheese (preferably gorgonzola)
• 100g fresh grated parmesan
• freshly ground pepper

To serve:

• Grated parmesan
• 2 cloves of garlic, thinly sliced
• Some good quality olive oil to drizzle
• Thinly sliced pancetta (optional)

Method:

1. Make your mashed potatoes – I’ll assume you know how to do this
2. Warm the mashed potato, which can be prepared in advance, gently in a saucepan adding the butter once warmed enough to melt the butter. Once the butter has fully incorporated add the seasoning, a good couple of pinches of nutmeg and the egg yolk. Mix again well. Finally, fold in the flour using your hands to finish the mixing whilst taking care not to over-mix as this shall toughen the dough.
3. Split the mixture into three batches and roll into finger thick long sausage shapes on a lightly floured surface. Cut into one inch long pieces and squeeze the middle to create bow-tie like shapes (this helps the middle of the dough to cook through properly).
4. Bring a large pan of salted water to a simmer and poach the gnocchi in batches of 8-10 until each rises to the surface of the water. Remove and drain on a clean tea towel. Allow to cool, preferably in the fridge. The gnocchi can be frozen at this stage and pulled out in batches once required.
5. Once required, heat a frying pan and add a dash of clarified butter. Gently fry the gnocchi until they are a pale golden colour, seasoning if required.
6. Add the cream to a saucepan and bring to a simmer over a low heat
7. Add your chopped blue cheese, a pinch of black pepper, a good glug of olive oil, and the parmesan and turn off the heat, mixing the ingredients
8. Put some olive oil into another saucepan along with the chopped pancetta and place over a medium heat. When the pancetta has coloured and started to crisp, lower the heat and add the sliced garlic, sweating gently until the garlic becomes translucent
9. Place the gnocchi onto your plate, scatter the pancetta and garlic on top, add the blue cheese sauce, dust with the grated parmesan and drizzle some olive oil on top

Buon appetito!

Other information:

Lots of people have trouble pronouncing “gnocchi” – but it’s not that difficult..

1. The “gn” makes a “ny” sound with a silent “g”
2. The “occh” is pronounced as a hard “k”, as in “ock”
3. The “i” is an “ee” sound, as in “three”

Which gives you “nyockee”.

Gnocchi is the plural form of the word. The singular is “gnocco.” So you might order a plate of gnocchi and devour every gnocco on that plate.

Serves 4

Ingredients:

For the Gnocchi:

• 150g warm mashed potato
• 1 egg yolk
• 15g unsalted butter
• 55g plain flour
• Maldon sea salt
• Freshly ground black pepper
• Fresh nutmeg, grated

For the Pesto:

• 50g fresh basil
• 1 garlic clove
• 30g pine nuts (or walnuts)
• Zest of one lemon
• 40g Grated Parmesan
• 120ml Good quality olive oil

Method:

1. The pesto is made, rather simply, by placing all of the ingredients into a food processor and blending to create a rustic pesto, the recipe is easily adapted to suit individual tastes. This can be easily frozen.
2. Warm the mashed potato, which can be prepared in advance, gently in a saucepan adding the butter once warmed enough to melt the butter. Once the butter has fully incorporated add the seasoning, a good couple of pinches of nutmeg and the egg yolk. Mix again well. Finally, fold in the flour using your hands to finish the mixing whilst taking care not to over-mix as this shall toughen the dough.
3. Split the mixture into three batches and roll into finger thick long sausage shapes on a lightly floured surface. Cut into one inch long pieces and squeeze the middle to create bow-tie like shapes (this helps the middle of the dough to cook through properly).
4. Bring a large pan of salted water to a simmer and poach the gnocchi in batches of 8-10 until each rises to the surface of the water. Remove and drain on a clean tea towel. Allow to cool, preferably in the fridge. The gnocchi can be frozen at this stage and pulled out in batches once required.
5. Once required, heat a frying pan and add a dash of clarified butter. Gently fry the gnocchi until they are golden brown, season if required.
6. To serve, place a spoonful of pesto on the middle of a place and stack 6-10 gnocchi on top. Serve with lightly dressed rocket leaves and shaved parmesan on top.

Simple!!

Suggested Wine:

Laura Aschero Vermentino, Liguira, Italy – crisp and fresh flavour with undertones of aromatic herbs makes it a classic accompaniment to Liguria’s most famous export, pesto.