- Turkey pan drippings
- dry white wine
- all-purpose flour
- chicken broth
- Kosher salt and black pepper
- fresh sage
- fresh parsley
- Kosher salt and black pepper
- unsalted butter
- Kosher salt and black pepper
- bow tie pasta
- panko
Dispatch Holiday Cookie insert 2018
- butter
- large eggs
- sugar
- anise oil OR 1/2 T anise extract
- vanilla extract
- flour
- flour for dredging
- salt and pepper
- olive oil
- prosciutto. thinly sliced
- sweet marsala wine
- chicken stock
- unsalted butter
- chopped flat-leaf parsley
This is a really simple recipe and a great way to cook fresh shellfish without over cooking it and enjoying its natural sweetness… Using Cannellini beans from a jar will give you a better result but if you use the tinned ones just make sure you rinse off the liquid in the tin before you add them to the reduced tomato sauce. Try this with a glass of Fiano di Avalino.
- tomato passata or 1 tin of chopped italian tomatoes
- 300g of cooked cannellini beans from a jar or a tin
- chopped flat leaf parsley
- tbls of olive oil
This is the best soup to warm you up. Its healthy, filling, vegetarian and very easy to prepare. The swiss chard adds an earthy sweetness to the soup and you can use the cooking water as stock. If you puree half of the soup you get a lovely creamy minestrone that has great texture and flavour. Serve with a drizzle of good olive oil on top. A glass of Chianti Classico would be a perfect match. Have a good week!
- 400g tin of chopped Italian tomatoes
- carrots finely chopped
- medium white onion finely chopped
- celery finely chopped
- olive oil
- basil
- Sea salt and freshly ground black pepper
- 2kg of washed and de bearded mussels
- 100ml of dry white wine
- garlic sliced
- chopped flat leaf parsley
- 200g of tomato passata
- olive oil
- large fennel bulb
- chopped parsley
- Lemon juice
- Sea salt and freshly ground black pepper
- dark corn syrup
- pepper
- chili powder
- bayleaf
- cornstarch
- cooking oil
- lean ground beef
- bread crumbs