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Food / Wine

November Recipes by Natoora


November Recipes by

Puntarelle alla Romana

- 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.

- 4 "grenadins" of veal
- 1 sprig of fresh sage
- unsalted butter
- flour
- dry white wine
- salt

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.

Stewed Potatoes

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

Peel the potatoes and cut into cubes. Parboil in salted water for 5 minutes.

Heat the butter, olive oil and bacon and then add the chopped garlic and onion and saute for 5 minutes. Meanwhile drain the potatoes and add to the pan making sure to coat with the fat. Cook for 4 minutes.

Add the tomato paste diluted in stock, salt, pepper, marjoram and cover and cook until the potatoes are tender.

Serves 4.

Smoked Salmon open sandwich

- 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.


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