140 bbcgoodfood.com APRIL 2020Italian-inspired nose-to-tail cooking and hand-rolled pastas, plus
a range of seasonally focused dishes, in the heart of London’s Soho
recipesCHRIS LEACH andDAVID CARTER photographsDAVID COTSWORTHManteca
eat out or eat in
F
ollowing a very successful residency at
10 Heddon Street, Chris Leach and David
Carter have opened permanent spot Manteca
in Soho. The Italian menu features fresh pasta and
meat in equal measure: the silky mortadella is made
in-house, as is the hand-rolled garganelli and ravioli
(p143). Starters include crisp and crunchy pink fir
apple potatoes dipped in smoked cod roe, and pig’s
head fritti. If you’ve still got room left for dessert,
try the stunning pink rhubarb tart (p143).
mantecarestaurant.co.uk @manteca_londonOrange campari
MAKES 1 PREP 5 minsEASYVPour50ml Campariand50ml blood orange
juiceinto a cocktail shaker withice. Shake well,
then double-strain into a small cocktail glass.
Garnish with adried blood orange slice, if
you like (see tip, below).
GOOD TO KNOWgluten free
PER SERVING150 kcals•fat none•saturates none•carbs 20g•
sugars 20g• ibre none• protein none• salt 0.02gThe menu is partly inspired
by Chris Leach’s travels
in Rome and Napolitip
For the garnish, thinly slice 1 blood
orange and spread the slices out on a
lined baking tray. Bake at 110C/90C fan/
gas for 2 hrs, or until completely dry.