Smoky Vegetable Bruschetta with Chilli
Serves 4 1 large aubergine 4 courgettes
This dish is an absolutely brilliant way to kick off a barbecue. Just make sure you arrange your coals so that there’s a high, hot side and
extra virgin olive oil
a cooler, flatter side.
zest and juice of 2 lemons 1 small bunch fresh flat-leaf
Halve the aubergine and courgettes lengthways and score the flat side of each half. Place the pieces flat-side down on the barbecue and cook until golden brown.
wparsley, leaves picked and chopped 1 fresh red chilli 2 cloves garlic, 1 clove peeled and finely chopped, 1 clove halved 1 loaf ciabatta, sliced at an angle 1 small bunch fresh mint, leaves picked and chopped sea salt freshly ground black pepper
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Wrap the aubergines and courgettes separately in double layers of foil with a good drizzle of olive oil, half the lemon juice, all of the zest and a good sprinkling of parsley (make parcels that look like Christmas crackers). Place them both on the cooler coals and, using long tongs, cover them completely with hot coals. Cook for 20 minutes until soft and slightly blackened.
Antipasti
(Alternatively, brown the veg on a hot, dry griddle then cook the parcels in an oven preheated to 200°C/400°F/gas 6, for 20 minutes until soft). Meanwhile, prick the chilli all over with a knife so it doesn’t explode. Blacken it on all sides over the barbecue (or directly over a gas hob) then wrap in clingfilm until cool. Peel, deseed and chop.
chop the veg and add to a bowl. Dress with a lug of oil and the remaining lemon juice. Add the peeled and chopped garlic to the bowl, along with most of the chilli and mint. Toss and season. Lightly toast the ciabatta slices, then rub them with the cut sides of the remaining garlic clove. Drizzle with oil. Spoon over some of your lovely, smoky veg and sprinkle with chilli and mint.
Unwrap the foil parcels and place the veg on a board. Remove the stalk and skin from the aubergine, top and tail the courgettes, then
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Linguine with Lemon, Garlic and Thyme Mushrooms
This is one of my proudest creations and, I suppose, a good example of a recipe that isn’t originally from Italy, but sits uncontroversially in her culinary canon. I don’t think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. If all you can find is regular button mushrooms, this pasta is still worth making so no excuses.
Serves 6 225 grams chestnut mushrooms 80 ml extra virgin olive oil 1 tablespoon maldon salt (or 1½ teaspoons table salt) 1 small clove garlic (crushed) zest and juice of 1 lemon 4 sprigs fresh thyme (leaves stripped off) 500 grams linguine 1 bunch fresh parsley (chopped) 2 - 3 tablespoons freshly grated parmesan cheese (or to taste)
Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves. Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture. Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.
freshly ground black pepper
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Pasta
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Pizza
Pizza Margherita Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise, but it’s not essential for a thin crust.
Serves 1-2 For the base 300g strong bread flour
Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base. Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
1 tsp instant yeast (from a sachet or a tub) 1 tsp salt 1 tbsp olive oil, plus extra for drizzling
For the tomato sauce 100ml passat handful fresh basil or 1 tsp dried 1 garlic clove, crushed
Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.
For the topping 125g ball mozzarella, sliced handful grated or shaved parmesan handful cherry tomatoes, halved
To finish handful basil leaves (optional)
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