We do love a risotto, it’s pleasurably soothing and relaxing to make and the rich, creamy result is perfect comfort food, all that’s required is some patience for stirring, a bowl and a spoon. There is no cheese in this recipe but feel free to indulge and don’t be afraid to use extra virgin olive olive when frying the vegetable base, if Italians can use it for cooking them so can you.
Prawn and spinach risotto
Peperonata Agrodolce
There are many versions of these sweet and sour peppers, rather than olives you could use capers, toasted pine nuts or even some raisins stewed at the same time as the peppers so they soak up the juices and become nice and plump. This is a great side dish to go with grilled fish or indeed with cold meats and crusty bread, I’ve even been known to stir some through some cooked cold pasta for lunch.
Anelletti pasta cake
In Italy this would be ‘Timballo di Anelletti’ or’ Anelletti alla Palermitana’ and is often translated as a pasta pie however as the final cooking process uses a cake tin then I’ve chosen to call it Anelletti pasta cake instead.
As with any traditional Italian pasta dish there are of course many variations, you can add small cubes of diced and fried aubergine into the mix, or even chopped boiled eggs and small chunks of ham. The main focus here though is to make a nice thick rich ragu and by all means use all beef if you have no pork or even some veal instead if you’d like. If you can make you’re own rich tomato sauce then all the better if not then please make sure you buy a quality tomato sauce or passatta.
Roasted tomato soup
My mother used to make an amazing tomato soup, I have fond memories of the smell coming from the kitchen of tomatoes roasting away. She never used fresh garlic or basil as I have here and chilli was very much not on the palate of Morecambe folk in the late 70’s and 80’s so feel free to omit if chilli heat is not your thing
Cavelo Nero, herb and walnut pesto
Cavelo nero is the Italian name translated to black cabbage, like all cabbage it can be eaten raw, it’s deep earthy flavour blitzed with different herbs and toasted walnuts creates a vibrant green pesto, perfect to use with pasta, as a salad dressing, a dip or as Nigella suggested, “Divine! Would be so good dolloped into a roasted and split sweet potato”
Sweet Onion, fennel and tomato lasagne
An indulgent vegetarian lasagne, if you use quality ingredients the blend of onion, fennel and tomato is magical.
Chicken liver risotto
There is something soothing about making a risotto, the patience involved in the stirring is very therapeutic and the end result is absolutely worth all that stirring. Chicken livers are very cheap and not to everyone’s taste however everyone that has tried this has been very surprised. This risotto even won an award for best main course at local supper clubs so it is definitely worth trying.