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Food / Wine

Autumn Recipes by Natoora


Autumn Recipes From



Ingredients (Serves 4):

  • 700g fresh porcini/ ceps
  • salt
  • 6 tbsp extra virgin olive oil
  • fresly ground black pepper
  • 1 garlic clove, chopped
  • 4 tbsp shopped flat-leaf parsley


Remove the stalks from the Porcini caps and wipe clean with kitchen paper. Sprinkle with salt and leave for half an hour or so to draw out some of the liquid.

Pat fry and place them gill side down on a grill pan. Drizzle them with half the olive oil, season with pepper and cook for 2 minutes.

Turn over and sprinkle the garlic and parsley over the gill side and drizzle with the remaining oil. Grill for 2 minutes.


Ziti Alla Palermitana

Ingredients ( Serves 4):

  • 1 small onion
  • salt and freshly ground and pepper
  • 5 tbsp extra virgin olive oil
  • 2 garlic gloves
  • 4 anchovy fillets in olive oil
  • 350g chopped fresh tomatoes
  • 2 tsp oregano
  • 75g tuna in olive oil
  • 350g Ziti
  • 50g Provolone
Method :

On a low heat saute the finely chopped onion in oil with 2 pinches of salt.

Mix in the chpped garlic and cook for 2 minutes before mixing in the chopped anchovies. After 1 minutes add the tomatoes and oregano and simmer for half an hour.

Add the flaked tuna and cook for 10 minutes, adding salt and pepper to taste.

In the meantime cook the Ziti, drain and dress with the sauce and a sprinkle of grated provolone (as desired).


- Essential vegetables:  onion , celery, carrots, potatoes, tomatoes
- Optional:  courgettes, cabbage, peas, french beans, leeks
- Dried borlotti beans
- ditalini or rice
- vegetable stock

No minestrone is the same so you can interprate the recipes to suite your own tastes (and the ingredients you have available!).

There are 2 types of Minestrone:

col soffritto: saute the vegetables in oil, butter or fat with chopped pancetta. Add to the stock, cover and cook. Add rice towards the end.

a crudo: cook the vegetables in the stock from raw. Towards the end heat some olive oil with garlic and herbs and add with some pasta.
Serve with toasted bread.

- Radicchio Trevisano
- Extra-virgin olive oil
- Balsamic Vinegar
- salt and pepper

Wash the radicchio, removing the outer leaves. Cut length ways and place on griddle at medium heat. Take care not to burn the thinner parts of the leaf!

Remove from the heat, place on a plate and dress with olive oil, balsamic vinegar, salt and pepper

Heat the tomino in a non-stick pan until the outside is lightly browned and the inside is soft. Take care not to burn the outside or let the surface crack.

Serve with the radicchio.

- 500g Puntarelle
- 1 lemon
- 1 clove garlic
- 4 rinsed anchovy fillets
- 2 tablespoons white wine vinegar
- extra virgin olive oil
- salt and pepper

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.

Serves 4.

Lemon Sole with Basil and Pine Nuts

- 4 lemon sole fillets
- 1 handful of chopped pine nuts
- Extra-virgin olive oil
- fresh basil leaves
- lemon juice
- salt and pepper

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.statistics


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