AN ITALIAN EASTER Theo Randall’s

LIFESTYLE

Theo’s delicious family recipes celebrate the best of Italian ingredients

An Italian Easter

Theo Randall’s The Italian Deli Cookbook takes you on a gastronomic journey of one of the world’s culinary hotspots

BRUSCHETTE WITH MIXED HERITAGE TOMATOES AND BURRATA

SERVES 4 AS A STARTER

250g mixed heritage tomatoes 1 small garlic clove, crushed to a paste with a pinch of salt 6 basil leaves, torn 4 tbsp good olive oil 4 large, thick slices of sourdough, toasted 200g burrata Freshly ground black pepper

■■ Cut the tomatoes in half across their middles and squeeze them like an orange to remove the seeds. Roughly chop the deseeded tomato halves, then place in a bowl with the seasoned garlic, torn basil and 2 tbsp of the olive oil. ■■ Divide the tomato mixture equally between each slice of toasted sourdough, pushing down so the tomato mixture is firmly embedded in the bread and will not fall off. Drain the liquid from the burrata and chop to a chunky paste. ■■ Spoon equal amounts of the burrata on top of the tomatoes. Drizzle over the remaining oil and finish with a generous grinding of black pepper.

LIFESTYLE

COOK’S TIP Half peeling the aubergines to give them stripes helps them cook more evenly MELANZANE PARMIGIANA

SERVES 4

4 tbsp olive oil, plus extra for oiling 1 garlic clove, finely sliced 8 basil leaves 600g (1lb 5oz) tomato passata 4 aubergines, half peeled to give stripes 3 organic eggs, beaten 200g tipo 00 flour 100ml sunflower oil 200g mozzarella, chopped 100g Parmesan, finely grated Sea salt, freshly ground black pepper

■■ Place a saucepan over a medium heat. When hot, add 3 tbsp of olive oil and the garlic and fry for 30 seconds. Add 4 basil leaves and cook for 30 seconds, then add the passata, reduce the heat and cook for 15 minutes, until the sauce has reduced by half. Tear in the remaining basil and add the rest of the olive oil. Season and set aside. ■■ Slice the aubergines into 1cm rounds. Place in a colander, sprinkle with salt and leave for 20 minutes to draw out the liquid, before patting dry with kitchen paper. ■■ Have ready the eggs in one bowl and the flour in another. Heat the sunflower oil in a frying pan and dip the aubergine slices into the egg, then the flour. Fry, in batches, for 3 minutes on each side then drain on kitchen paper. ■■ Preheat the oven to 180°C/Gas 4. Lightly oil a baking dish with olive oil. Arrange a layer of aubergines, spoon over one third of the tomato sauce, sprinkle over one third of the mozzarella and one third of the Parmesan. Repeat twice more. Bake the parmigiana for 35 minutes, or until the top is golden and crispy. →

SPAGHETTI ALLA PUTTANESCA

SERVES 4

3 tbsp olive oil, plus extra to serve 6 salted anchovies in oil, drained 1 garlic clove, finely sliced 1 tbsp miniature capers in vinegar, drained Pinch of good-quality dried oregano 10 Taggiasca or Niçoise olives, pitted 300ml tomato passata 500g spaghetti Sea salt, freshly ground black pepper

■■ In a warm, non-stick frying pan, add the olive oil, anchovies, garlic, capers, oregano and olives. Cook gently on a low heat for about 2 minutes, so that the anchovies melt. Add the tomato passata and cook gently until reduced by half (about 5 minutes). ■■ Bring a large pan of salted water to the boil. Add the spaghetti and cook for 2 minutes less than the packet cooking time. Using tongs, remove from the water and place in the frying pan with the sauce. ■■ Add 2 ladlefuls of the pasta cooking water and cook on a medium heat, giving the pan a shake from time to time, for about 2 minutes, until the pasta and sauce come together. Swirl the pan to emulsify the pasta and sauce, then divide between 4 warmed bowls. ■■ Drizzle with a little extra olive oil, sprinkle with black pepper and serve immediately.

LIFESTYLE

TO SERVE Top the risotto with the peeled garlic, sprinkle with freshly ground black pepper and drizzle with more olive oil ASPARAGUS AND SUGAR SNAP PEA RISOTTO

SERVES 4

300g trimmed asparagus, chopped 300g sugar snap peas 4 mint leaves 200g frozen peas 1 garlic bulb, cloves separated, skins on 4 tbsp olive oil, plus extra to serve 2 celery sticks, finely chopped 1 shallot or small onion, finely chopped 350g Carnaroli risotto rice 75ml dry white wine 1.5ltr hot vegetable stock 4 basil leaves Sea salt, freshly ground black pepper

■■ Bring a pan of salted water to the boil and add the asparagus, sugar snap peas, mint and peas. Cook for 3 minutes, then scoop out a cupful of cooking water. Drain the remainder and set aside. Pour the cooking water back into the pan and bring to the boil. ■■ Boil the garlic for 10 minutes then put in a pan with 2 tbsp olive oil. Reserve the cooking water. Fry the garlic gently for 10 minutes. Using a blender, blitz half the cooked veg with a splash of cooking water to a purée. Set aside. ■■ Place a large pan on a medium heat. Add the remaining olive oil, celery and onion and cook for 3 minutes. Add the rice and cook for 3 minutes, then the wine, cooking until absorbed. Gradually add the stock, a ladleful at a time, for about 15 minutes, stirring from time to time, until the rice still has a bite but is not crunchy. ■■ Add the remaining veg and cook for 5-6 minutes, then add the purée and basil. Cook and stir for 5 minutes. Place a tight-fitting lid on the pan; turn off the heat. After 2 minutes, remove the lid and give the risotto a good stir. →

LIFESTYLE

SPAGHETTINI WITH GARLIC, CHILLI AND PARSLEY

SERVES 4

4 tbsp olive oil 1 garlic clove, finely chopped 2 mild red chillies, deseeded and finely chopped 2 tbsp finely chopped flat-leaf parsley leaves 500g spaghettini Sea salt, freshly ground black pepper 100g Parmesan (optional), finely grated, to serve

■■ Heat the olive oil in a large nonstick frying pan on a low heat. When hot, add the garlic and chillies and cook gently for 30 seconds, until the garlic is soft but has no colour. Add the chopped parsley and cook for a further 1 minute. Remove from the heat and leave to one side. ■■ Bring a large pan of salted water to the boil. Add the spaghettini and boil for 2 minutes less than the packet cooking time. Using tongs, transfer the pasta to the frying pan with the garlic, chilli and parsley. Add a ladleful of the pasta cooking water, place the frying pan back on a low heat and cook for a further 2 minutes, until the pasta is coated with the garlic, chilli and parsley. Check the seasoning. Serve in warmed pasta bowls sprinkled generously with grated Parmesan, if you wish. →

LIFESTYLE

THE ITALIAN DELI COOKBOOK

by Theo Randall with photographs by Lizzie Mayson (£26, Quadrille)

TIRAMISÙ

SERVES 6

100g caster sugar 4 organic eggs, separated 500g mascarpone 125ml cold, strong black coffee 50ml sweet Marsala 300g savoiardi biscuits 50g unsweetened cocoa powder

■■ Add the sugar and egg yolks to the bowl of a stand mixer and beat on a medium speed for about 4 minutes, until the mixture is pale. Add the mascarpone and beat for a further 3 minutes until light and fluffy. ■■ In another bowl, whisk the egg whites until stiff, then fold them into the mascarpone mixture until fully combined, light and creamy. ■■ Combine the coffee and Marsala in a shallow dish. One by one, dip one third of the savoiardi biscuits into the liquid and use them to line the bottom of a medium-sized, deep serving dish. Using a spatula, spread one third of the mascarpone mixture on top to create an even layer. ■■ Repeat this layering process twice more. Sift over the cocoa powder and refrigerate for at least 3 hours before serving. &