November Recipes by




Puntarelle alla Romana

Cut the puntarelle lengthways into strips and place in water for 10 minutes.
 
Mix the chopped garlic, anchovies, lemon juice, vinegar, olive oil plus salt and pepper. Break down to anchovies until they become a paste.

Drain the puntarelle and toss in a large bowl together with the sauce.

Lemon Sole with Basil and Pine Nuts

Marinade the fish for at least one hour in olive oil, lemon juice, chopped basil leaves, salt and pepper.

Heat the oven to 200 degrees C.

Lift the fish from the marinade and place in a greased ovenproof dish. Cook in the oven for 10 minutes. Meanwhile heat the marinade and add the pine nuts. Pour over the sole and cook for 5 further minutes.

Serve with sprinkled with basil leaves.

Veal Grenadins

Saute the sage in butter in a large pan and add the grenadins, lightly coated in flour.

Turn up the heat and fry gently on both sides.

Add the wine and sprinkle with salt.

Cover and cook for 20 minutes on a low heat until the heat has evaporated and the grenadin is glazed.

Serves 4.


- 700g waxy potatoes
- unsalted butter
- olive oil
- 50g chopped bacon
- 1 onion
- 1 clove of garlic
- marjoram
- tomato paste diluted in stock
- black pepper


Serves 4.


- 100g Robiola
- 200g smoked salmon
- tarragon
- 50g rocket
- 1 lemon
- Poilane sourdough bread - approx 4 large slices
- black pepper

Spread the cream cheese onto the bread and cut the slices in half

Arrange the smoked salmon on top of each half slice and sprinkle with chopped tarragon.

Add rocket, lemon juice and ground black pepper.

Serves 4.