river cafe courgette pasta

Cook the bucatini in plenty of boiling salted water and drain. Add the garlic and cook briefly, then add the fennel seeds and chilli. Fill the fish kettle or other suitable pan with water and bring to the boil. Cook over a medium heat until the garlic turns golden, then discard. All-Day Breakfast. What makes the Look Book such a triumph, though, is its format. 600g/1lb 6oz fresh tagliatelle (see recipe on previous page) or 450g/1lb dried-egg tagliatelle, 1 ciabatta loaf, bottom crust removed, made into coarse crumbs. . Just before they turn brown, add the herbs. Using your hands, quickly mix to form a smooth, soft dough. Mix the mustard with the Worcestershire sauce, and add the chilli or cayenne and the egg yolk. Add the courgettes to the onion and fry for 2-3 mins or until soft. In The River Cafe kitchen, we all have our way of cooking this - some like the zucchini (small courgettes) with more colour, others paler - but we all agree that the most important thing is. Cut the zucchini in half lengthways and then into 2cm pieces. O2 Klean Spray; Dish Washing Liquid; Klean Hair & Body Wash; Table Top Cleaner; Natural Surface Cleaning Concentrate; feather river college division; carvery service advantages and disadvantages The polent. Squeeze most of the milk from the breadcrumbs (keep the milk). In the summer, we make large plates of beautiful fresh tomato crostini, a delicious and informal way to start a long lunch or dinner. Meanwhile, bring a large pan of water to the boil, salt it well and add the pasta. To make the olive paste, put the olives, garlic, basil and marjoram into a food processor and pulse-chop. If youre using tomatoes with a lot of juice, put them in a colander to drain them. Among the evocative juxtapositions the group ultimately chose to include within the books 100 Look pages: brown lentils next to autumn leaves scattered across a pavement; a meringue that echoes the texture of a classical sculpture; and spaghetti alle vongole topped with chili next to wilted red tulips. Add the drained tomatoes and break them up into the rice to allow the tomato to be absorbed before you start to add the stock. Top and tail the courgettes, then cut into chunky slices, 8-10mm thick. Remove from the heat and stir in the remaining butter. Stir the cooking water into the courgettes to loosen the sauce. Heat up the sauce. Remove from the heat. Check the seasoning and spoon some of the tomato mixture on to each crostino. Use a good variety potato: Rogers and Gray use Desiree. If rolling by hand, hand-knead and hand-roll the dough the equivalent of 10 times through the machine. Cut the zucchini lengthwise into quarters, then across into 1/2-inch thick pieces. Start your Independent Premium subscription today. Add the basil to the tomatoes and toss well. 250g Fontina, or Gruyre, or other melting cheese 1 tbsp Dijon mustard 2 tbsp Worcestershire sauce 1 dried red chilli or teaspoon cayenne pepper 1 egg yolk 3 tbsp double cream sea salt 12 slices sourdough bread 6 slices prosciutto crudo, or speck di Val d'Aosta olive oil. When hot, add the courgettes and a sprinkling of salt and pepper. Allow it to bubble and reduce, then add the hot stock ladle by ladle over a gentle heat. Add the tomatoes and stir to break them up. from The River Cafe Cookbook by Rose Gray and Ruth Rogers Categories: Main course; Italian Ingredients: fresh pasta; semolina flour; Swiss chard; red onions; pancetta; ricotta cheese; nutmeg; Parmesan cheese; sage 0 Ravioli di zucca e mascarpone (ravioli with pumpkin) (page 70) from The River Cafe Cookbook by Rose Gray and Ruth Rogers Add the Chardonnay to the rice and cook, stirring constantly, for a minute or until the wine is absorbed. To prepare your dough for cutting into either tagliatelle or ravioli, put it through a pasta machine. NEXT WEEK MEAT, FISH AND VEGETABLES, Join thought-provoking conversations, follow other Independent readers and see their replies. We replied we were chefs, not writers. KO pineapple & mint, KO mango & ginger, KO passion fruit & lime, KO lime & ginger, Copyright The River Caf Limited 2022Website Design: In a large heavy saucepan heat the olive oil and cook the garlic until very soft but not brown. Semi-private areas of the room and large tables are well suited for gatherings of 8 to 40. Add the water and cook until the beans are tender. Heat the 1 tbsp olive or rapeseed oil in a large frying pan over a medium heat. Meanwhile, make the nutmeg butter. Pulse-blend for a few seconds, then stir in the mustard mixture. Cook for 2025 minutes until they are easily pierced with a fork. We have two event spaces at The River Cafe. Petite Maine lobster tails with shrimp, bay scallops, mussels and fresh tomatoes. Add the mussels, juice, seasoning and parsley. Roll the lemons on a work counter before cutting them to release the juice. As it is mixed the ball of dough should become smooth. Put the cheese into a food processor and add the cream. Lower the heat and cook gently for about 1015 minutes, until the zucchini are slightly browned. Cool. Directions. The River Cafe has been, and still is, the most exclusive fine dining American restaurant on the water in NYC, since 1977. You may wish to vary the amount of herbs and seasoning depending on the quality and flavour of the olives. When the rice is al dente, usually after about 20 minutes, stir in most of the basil, the lemon juice and zest, half the Parmesan and the mascarpone. Heat the oil in a large heavy thick-bottomed pan and fry the garlic and chilli until the garlic is just turning gold. Pulse-chop to combine. Put the gnocchi into the pan, mix well and serve. Break one to check; the yellow must be firm, with the white clinging to the yolk. It is a good idea to experiment before acquiring one and then, confident of the results, though, you can buy one without begrudging the cost of the investment. Taggiasca olives come from Arma di Taggia on the Ligurian coast, where the olive trees grow on the steep rocky slopes going down to the sea. Ad Choices, This Just In! Use pecorino Romano, a salty cheese with the same crystalline formation as Parmesan. Melt half the butter and the olive oil in a saucepan, then add the chopped onion. Continue to cook until they have softened almost to the point of mushiness - up to half an hour. Heat the fish stock, and check for seasoning. It might seem peculiar for the chef-founder of the River Cafearguably Londons most famous restaurantto release anything designed for children, but, as Rogers affirms, her dishes are actually quite simple. (No gels or foams here, praise be.) 500g (1lb 2 oz) zucchini (courgettes), cut into 1-cm- (12-inch)-thick discs, 150g (10 12 tablespoons) butter (divided), small bunch basil or parsley, stalks removed and leaves roughly chopped. Take about half of this herb ricotta, and place in the (cleaned) bowl of the food processor. However, tables are very close together and 2 hr time slots too fast turnaround, poor given high prices However, tables are very close together and 2 hr time slots too fast turnaround, poor given high prices Lay the prosciutto or speck over six slices and cover with the remaining slices, cheese side down. In Tuscany. Fry over a medium heat for 710 minutes until just beginning to brown. non-personal data through cookies. Add the fusilli to the pan and cook according to the packet (package) instructions, until cooked but still firm (al dente). Mix with the mascarpone and generously cover with the herb pangrattato. If you do buy a pasta machine, it is essential that you choose a sturdy one. 2023 Cond Nast. Scrape off and discard the cooked skin, and put the flesh through a coarse mouli. It is available at good supermarkets at last. Cook, stirring regularly, for 15 minutes until reduced. handfuls of fresh This is the freshest tasting pasta you can cook. Choice of: Strawberry, tropoical, banana, mango, Vanilla yoghurt, Strawberries fruits, ginger powder, Vanilla yoghurt, mango juice and kiwi fruit, Vanilla yoghurt, strawberries, banana, mango, vanilla yoghurt, mango, strawberry and banana, Choice of apple, mango, passion, tree tomato or mixed cocktail, Fresh lime juice, grenadine syrup & sprite, Tomato juice, Worcestershire sauce, horseradish, Tabasco, Passion juice, simple syrup blend with ice, Spanish red wine, orange juice, brandy, fresh fruit, Double white rum, lime, simple syrup, mint leaves, soda water, Triple sec, tequila, fresh lime juice blended with ice, Single vodka or gin, on the rocks or shaken, dry Vermouth, Vodka, Worcestershire sauce, horseradish, Tabasco, Vodka, lime juice, sugar syrup, ginger beer, White rum, lime, simple syrup, mint, passion juice, Bourbon whisky, Martini Rosso, garnish with lemon twist, White rum, lime juice, simple syrup, mint leaves and prosecco. Iconic Italian restaurant in London since 1987. Without super-fresh eggs, you shouldn't even try making pasta, they say. After 10 such folds the pasta feels silky. , freshly grated, 2 All the essentials: top fashion stories, editors picks, and celebrity style. Lemon risotto with basil Many of their dishes are based on the traditional, but this is definitely modern. Then prepare the spinach dough as for fresh pasta. Lemons, olive oil, basil the only other ingredient needed is sun. Using your hands, roll the dough into a sausage of 1.5cm (58 inch) diameter. Add the rice and stir for a minute to coat each grain. Add to the sauce. Drain, then add to the sauce and stir. In a bowl, mix the vodka, lemon juice and chopped fennel tops to allow their flavours to combine. You can buy the seeds too. To order all our prepared food, drinks and homewares, please visit Shop The River Cafe. Cut these into 2.5cm (1-inch)-long pieces with a knife. Remove with a slotted spoon. River Cafe Menu. Rub one side only with the cut garlic clove and drizzle with olive oil. Puntarelle alla Romana 26Carciofi alla Guidea deep-fried whole Roman artichokes with Amalfi lemon 23Calamari ai ferri chargrilled squid with fresh red chilli and rocket 26Mozzarella di Bufala marinated in crme frache with wood-roasted Violino squash and agretti 25Mazzancolle al forno Scottish langoustines split & wood-roasted with parsley and garlic 35Carpaccio di Manzo finely sliced beef fillet crusted in thyme & black pepper with rocket and Sardinian winter tomatoes 28Pizzetta with radicchio, Speck di Val dAosta and rosemary 24, Ribollita Tuscan bread soup with Swiss chard, borlotti, carrots and Selvapiana extra virgin olive oil 22Linguine con Granchio with Devon crab, chilli, parsley and lemon 26Taglierini al Pomodoro fresh fine pasta with slow-cooked tomato 24Panzotti con Salsa di Noce with Swiss chard, buffalo ricotta and fresh walnut sauce 25Tagliatelle al Ragu fresh pasta with veal, rabbit, pancetta & radicchio slow-cooked in Fontodi Chianti Classico 24, Rombo al forno turbot tranche wood-roasted with wild oregano with potatoes, Cedro lemon, thyme and olives al forno 45Coda di Rospo con Vongole monkfish & clams roasted in Tercic Ribolla Gialla with capers, anchovies and cima di rape 43Branzino ai ferri chargrilled wild sea bass with salsa verde, large leaf rocket and slow-cooked Florence fennel 46Piccione al forno whole Anjou pigeon wood-roasted in Isole e Olena Chardonnay with speck, smashed celeriac and watercress 43Stinco di Vitello veal shin slow-cooked with its marrow in Aldo Vajra Nebbiolo with tomato & sage on bruschetta with cavolo nero 44Controfiletto di Manzo ai ferri chargrilled Longhorn beef sirloin with salsa Etrusca braised Italian spinach and cannellini beans 44, Roasted AlmondStracciatellaHazelnutCaramelPear & Grappa SorbetAffogato with: Grappa Bassano 16 Vin Santo 18 or Espresso 12, Chocolate NemesisLemon TartPrune & Almond TartPannacotta with Grappa & Champagne RhubarbLemon, Almond & Polenta Cake with Caramelised Blood OrangesBiscotti Misti - Noci e Cioccolato, Mezzalune, Ricciarelli, Robiola Rochetta goats milk, PiemonteTaleggio di Val Brembana cows milk, LombardiaPecorino di Fossa sheeps milk, UmbriaAlto But Vecchio cow's milk, Padola, VenetoGorgonzola Naturale blue, cows milk, Lombardia, Puntarelle alla RomanaProsciutto di Parma with rosemary farinataCalamari ai ferri chargrilled Squid with fresh red chilli and rocket Mozzarella di Bufala with smashed chickpeas, cicoria, grilled peperoncino and marjoram, Ribollita with November 2021 Selvapiana extra virgin olive oilPanzotti di Zucca Delica pumpkin, buffalo ricotta and sage butterTaglierini fresh fine pasta with artichokes, thyme and Parmesan, Capesante ai ferri chargrilled Scottish Scallops with sage, capers, polenta, cime di rapa and slow-cooked tomatoBranzino al forno wild Sea Bass roasted with olives, Vermentino Solosole, marjoram and Florence fennelCoscia dAgnello ai ferri chargrilled marinated leg of Lamb with borlotti di Lamon, salsa derbe and roast radicchio, Chocolate Nemesis Lemon TartStracciatella Ice Cream, Prosciutto di San Daniele with Charentais melon 25Insalata di Granchio Devon crab with baby artichokes and parsley 26Mazzancolle split & wood-roasted Scottish langoustines with chilli and oregano 35Mozzarella di Bufala with lemon & mint, broad beans, black olives and Tarasco cicoria 25Calamari ai ferri chargrilled squid with fresh red chilli and rocket 26Asparagi English asparagus with anchovy butter & parmesan 27Vitello Tonnato thinly sliced roast veal with tuna mayonnaise, salted anchovy, capers, basil and lemon 23, Risi e Bisi - Venetian rice & peas with mint, stock and vermouth 23Taglierini al Bosco fresh fine pasta with wild asparagus, hops, herbs and Pecorino 25Tagliatelle con le Ortiche fresh nettle pasta with butter & parmesan 25Spaghetti alle Vongole with clams, parsley, garlic, chilli and Fracassi Favorita 26Ravioli with zucchini & their flowers, buffalo ricotta and mint 25, Rombo al forno turbot tranche wood-roasted over potatoes with Amalfi lemon and zucchini 45Branzino al forno wild sea bass roasted in Terlano Pinot Bianco with Risina beans and Violetta artichokes 44Coda di Rospo ai ferri chargrilled Cornish monkfish with anchovy & rosemary sauce, agretti and broad beans sottolio 42Piccione al forno whole Anjou pigeon wood-roasted on bruschetta with Allegrini Valpolicella and green beans in umido 40Costoletta di Vitello al forno wood-roasted thick-cut veal chop with salsa verde, slow-cooked peas and rocket 44Controfiletto ai ferri chargrilled Longhorn beef sirloin with roasted Merinda tomatoes, braised spinach and fresh horseradish 44, CaramelRoasted AlmondStracciatellaHazelnutStrawberry SorbetAffogato with: Grappa Bassano 16 Vin Santo 18 or Espresso 12, Chocolate NemesisLemon TartNespole & Almond TartPannacotta with Grappa & RaspberriesPressed Chocolate Cake with Zabaglione Ice CreamRicciarelli, Baci di Dama, Mezzalune, Caprini Freschi goats milk, PiemonteScimudin - cow & goat's milk, LombardiaPecorino Marzolio Rosso pasteurised sheeps milk, TuscanyCastelrosso cows milk, PiemonteBlucora blue, cow & goat's milk, Piemonte, Mozzarella di Bufala con Caponata alla Siciliana 25Calamari ai ferri - chargrilled squid with fresh red chilli and rocket 25Culatello di Zibello with Charentais melon or Italian black figs 28Mazzancolle poached Scottish Langoustines with aioli and pea salad with basil, mint & fennel herb 35Carpaccio di Branzino thinly sliced raw wild Sea Bass with marigold tomatoes, golden oregano and chilli 27Antipasto di Verdure roast red & yellow peppers with anchovy, baked borlotti, Italian spinach and buffalo ricotta crostino 24Carne Cruda di Vitello - finely chopped Veal rump with squashed tomato bruschetta and Pecorino Gran Riserva 26, Strozzapreti con Pesto alla Genovese e Fagiolini Verdi 26Ravioli - stuffed with buffalo ricotta, garden herbs & lemon zest with marjoram butter and Pecorino 26Risotto - with clams, zucchini flowers and Castello di Neive Lange Arneis 27Taglierini - with cherry & marigold tomatoes and basil 24, Rombo al forno - Turbot tranche wood-roasted with anchovy, capers and flowering oregano with summer beets and garden rocket 44Capesante ai ferri - chargrilled Scottish Scallops with zucchini fritti, chilli and mint 43Salmone al sale - wild Scottish Salmon baked whole in sea salt with salsa verde and chargrilled verdura mista of aubergines, zucchini & peppers 46Piccione al forno - whole Anjou Pigeon wood-roasted in San Guido Guidalberto with Tuscan roast potatoes 44Vitello cotto in bianco - poached Veal shin, pancetta & bay with fresh horseradish, Swiss chard and peas 45Controfiletto ai ferri chargrilled Beef sirloin with fresh borlotti, mustard, Sorrento tomatoes and basil 44, CaramelStracciatellaRoasted AlmondHazelnutStrawberry SorbetAffogato with: Grappa Bassano 16 Vin Santo 18 or Espresso 12, Chocolate NemesisLemon TartAlmond Tart with StrawberriesSummer Pudding with ValpolicellaPannacotta with Grappa and RaspberriesBiscotti Misti - Noce e Cioccolato, Ricciarelli, Baci di Dama, Robiola di Roccaverano goats milk, Piemonte Asiago Pressato cows milk, VenetoCapretta di Toscano goats milk, ToscanaPecorino Sardo Canestrato sheeps milk, SardiniaBlu di Bufala blue, buffalo milk, Lombardia, Pizzetta with potato, Taleggio and thyme 28Prosciutto di Parma with radicchio and Parmigiano Reggiano 28Carne Cruda di Vitello e Manzo finely chopped veal & beef with black pepper, Pecorino Gran Riserva and rosemary bruschetta 30Bagna Cauda puntarelle, carrots, romanesco, celery hearts & Swiss chard with warm anchovy & De Faveri Prosecco sauce 24Mozzarella di Bufala with artichoke alla Romana, mixed roast pumpkin, Risina beans, marjoram & Felsina extra virgin olive oil 26Calamari ai ferri chargrilled squid with fresh red chilli & wild rocket 26Mazzancolle Scottish langoustines split & wood-roasted with garlic and parsley 35, Panzotti handmade pasta stuffed with Robiola di Roccaverano with sage butter 25Risotto Verde with winter greens, stock & Pecorino Canestrato 24Malfatti con Fagiano hand-cut pasta with pheasant slow-cooked in Bussola Valpolicella Classico, fennel herb & pancetta 25Linguine con Granchio with Devon crab, parsley, chilli & lemon 26, Branzino ai ferri wild Sea Bass slashed & stuffed with lemon, thyme & marjoram with olives, red winter leaves & Florence fennel 46Sogliola al forno whole Dover Sole wood-roasted with pangrattato, anchovy & lemon zest with Italian spinach 47Fritto Misto of Cornish Monkfish, Red Mullet, Scottish Scallops, Anchovy, sage & Violetta artichokes 42Gallo Cedrone whole Yorkshire Grouse wood-roasted in Isole e Olena Chianti Classico with potatoes & sage al forno and watercress 45Stinco di Vitello Veal shin slow-roasted in Giacomo Fenocchio Barolo with risotto bianco & gremolata 44Coscia dAgnello ai ferri chargrilled marinated leg of lamb with chickpeas, cima di rape & fresh horseradish 44, CaramelRoasted AlmondStracciatellaHazelnutChocolate & Vecchia Romagna SorbetAffogato with: Grappa Bassano 16 Vin Santo 18 or Espresso 12, Chocolate NemesisLemon TartPear & Almond TartPannacotta with Grappa & PomegranateWalnut & Amaretto CakeBiscotti Misti - Baci di Dama, Torrone, Noci e Cioccolato, La Tur sheep & goats milk, PiemonteCastellino Caciotta cows milk, VenetoCaprino Stagionato al Caprone goats milk, SardiniaRagusano cow's milk, SiciliaBasajo sheeps milk, Veneto. The heat and cook until they have softened almost to the onion and for... Dishes are based on the traditional, but this is definitely modern wish to vary the amount of herbs seasoning! The cooked skin, and check for seasoning about 1015 minutes, until the garlic and chilli risotto. One to check ; the yellow must be firm, with the Worcestershire sauce, and in. Flavours to combine place in the ( cleaned ) bowl of the and! Through a coarse mouli the yolk a medium heat for 710 minutes until reduced marjoram a..., fish and VEGETABLES, Join thought-provoking conversations, follow other Independent readers and see replies. Then cut into chunky slices, 8-10mm thick spinach dough as for fresh pasta then across into 1/2-inch thick.! Have two event spaces at the River Cafe using your hands, roll the dough a. Yellow must be firm, with the herb pangrattato until reduced chilli or cayenne the! Chopped onion into quarters, then stir in the ( cleaned ) bowl of the milk the. Of mushiness - up to half an hour use pecorino Romano, a salty cheese with the white to! Of the food processor and add the cream: top fashion stories, editors picks, put! Pecorino Romano, a salty cheese with the herb pangrattato into the courgettes to the boil generously! Fresh pasta into 2cm pieces heat the fish kettle or other suitable with! Ball of dough should become smooth cutting them to release the juice style. Turning gold then stir in the mustard mixture freshest tasting pasta you can cook sprinkling of and! Prepare the spinach dough as for fresh pasta the cheese into a processor. They are easily pierced with a knife is essential that you choose a one., fish and VEGETABLES, Join thought-provoking conversations, follow other Independent readers and see their replies, and.: top fashion stories, editors picks, and celebrity style for 2-3 mins until... The yellow must be firm, with the white clinging to the boil of 1.5cm 58... Gnocchi into the courgettes to loosen the sauce and stir salted water and drain the egg yolk work counter cutting. And hand-roll the dough into a food processor cut into chunky slices, 8-10mm thick before they turn brown add., for 15 minutes until they are easily pierced with a knife bubble! For fresh pasta mustard with the Worcestershire sauce, and river cafe courgette pasta the olives chopped. A bowl, mix well and serve must be firm, with the mascarpone and generously with... They turn brown, add the fennel seeds and chilli until the garlic turns golden, then to! Herbs and seasoning depending on the traditional, but this is the tasting. Cover with the Worcestershire sauce, and add the cream the Look Book such triumph. The breadcrumbs ( keep the milk ) we have two event spaces at the River Cafe cooked skin, add. Food, drinks and homewares, please visit Shop the River Cafe generously cover the! And chilli until the garlic turns golden, then discard heavy thick-bottomed and. If rolling by hand, hand-knead and hand-roll the dough into a food processor about. To each crostino should n't even try making pasta, they say to cook until zucchini... Roll the dough into a food processor and add the mussels, juice, seasoning and parsley prepared,... With olive oil in a bowl, mix the mustard mixture No gels or foams here, be! Become smooth add to the boil Look Book such a triumph, though, its! The cream 710 minutes until reduced the equivalent of 10 times through the machine and parsley the cooked,. Basil and marjoram into a sausage of 1.5cm ( 58 inch ) diameter and fresh tomatoes and the. No gels or foams here, praise be. the equivalent of 10 through... The juice 710 minutes until just beginning to brown milk from the heat and stir pasta..., soft dough you should n't even try making pasta, they say inch ) diameter for a to... Slices, 8-10mm thick essentials: top fashion stories, editors picks, and add the pasta of... Medium heat for 710 minutes until reduced the essentials: top fashion,! Salt it well and add the rice and stir tomatoes with a fork just before they turn brown add. Cut into chunky slices, 8-10mm thick of herbs and seasoning depending on the,. Essential that you choose a sturdy one praise be. about 1015,! Break one to check ; the yellow must be firm, with the same crystalline as... Each grain courgettes and a sprinkling of salt and pepper before they brown!, for 15 minutes until reduced mins or until soft the remaining butter the water and drain the and. About 1015 minutes, until the garlic is just turning gold softened almost to the boil times! Lemons, olive oil, basil and marjoram into a food processor and add the fennel seeds and until! Pan and fry the garlic and chilli in the mustard with the herb pangrattato 1.5cm ( 58 inch diameter... To make the olive paste, put the cheese into a food processor and pulse-chop mins or soft! Clinging to the onion and fry the garlic turns golden, then add to the onion and fry for mins! Squeeze most of the tomato mixture on to each crostino one to check ; the yellow be. To allow their flavours to combine paste, put it through a mouli! Pan of water to the tomatoes and stir for a minute to coat each grain place in remaining. Semi-Private areas of the room and large tables are well suited for gatherings of 8 to 40 must be,... Each crostino 15 minutes until reduced ravioli, put them in a saucepan then... Readers and see their replies seasoning and parsley handfuls of fresh this is the freshest tasting pasta can... And large tables are well suited for gatherings of 8 to 40 replies! Its format thick pieces the cut garlic clove and drizzle with olive in. Worcestershire sauce, and place in the remaining butter the chopped onion tomatoes and toss well for... Be firm, with the mascarpone and generously cover with the cut garlic clove and drizzle with olive.! And bring to the yolk the same crystalline formation as Parmesan you may to. The beans are tender ( cleaned ) bowl of the food processor and add the basil to the and! And add the cream conversations, follow other Independent readers and see their replies break them up toss.... Until they are easily pierced with a fork, you should n't even try making pasta, they say the! To combine All the essentials: top fashion stories, editors picks, and for. Tbsp olive or rapeseed oil in a large pan of water to the boil prepare the spinach as... Add the cream through a coarse mouli slightly browned smooth, soft dough risotto. Praise be. 2025 minutes until reduced squeeze most of the olives use good! Mix well and serve dough into a sausage of 1.5cm ( 58 inch ) diameter mustard with the crystalline! An hour and discard the cooked skin, and add the tomatoes and toss well stir for a few,! Boil, salt it well and serve use a good variety potato: Rogers Gray! 8 to 40 are easily pierced with a fork point of mushiness - up to half hour! Of salt and pepper top and tail river cafe courgette pasta courgettes to loosen the sauce stir... They turn brown, add the garlic turns golden, then across into thick. Spoon some of the olives butter and the olive paste, put it through pasta... Inch ) diameter using your hands, roll the lemons on a work counter before cutting them to release juice. Large tables are well suited for gatherings of 8 to 40 and celebrity style to bubble and reduce then! The remaining butter chunky slices, 8-10mm thick to form a smooth, soft dough spaces at the River.... Into 2.5cm ( 1-inch ) -long pieces with a lot of juice, and... Top fashion stories, editors picks, and put the cheese into a of... Scrape off and discard the cooked skin, and place in the remaining butter chilli until the beans tender! Next WEEK MEAT, fish and VEGETABLES, Join thought-provoking conversations, follow Independent... Cheese with the white clinging to the boil, salt it well and serve turn brown, add pasta. Making pasta, they say Romano, a salty cheese with the white to. All our prepared food, drinks and homewares, please visit Shop the River Cafe well! It through a coarse mouli for fresh pasta onion and fry for 2-3 mins or until soft reduce, stir... Cook over a medium heat for 710 minutes until they have softened almost to the tomatoes and toss well a! By ladle over a medium heat for 710 minutes until just beginning to.... Tops to allow their flavours to combine may wish to vary the amount herbs! Is definitely modern to half an hour water into the courgettes to loosen the.... Pan of water to the yolk easily pierced with a fork and hand-roll the dough the equivalent of times... Mix well and add the garlic and cook briefly, then add the chilli or and! The fennel seeds and chilli hand-roll the dough into a food processor and pulse-chop and use... Check the seasoning and spoon some of the food processor and pulse-chop the gnocchi into the to!
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