The Times Magazine 31tomato passata and cook gently until reduced
by half (about 5 minutes).
2 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 the spaghetti from the water and place
it in the frying pan with the sauce.
3 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.- ASPARAGUS AND
SUGAR SNAP PEA RISOTTO
Serves 4
Fresh, healthy and vegan. Sugar snap peas
give a lovely flavour, while the garlic makes
the risotto rich and nutty.- 300g asparagus, roughly chopped,
tough ends trimmed - 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
- 1.5 litres hot vegetable stock
- 4 basil leaves
- Sea salt and freshly ground black pepper
1 Bring a pan of salted water to the boil and
add the asparagus, sugar snap peas, mint
leaves and frozen peas. Cook for 3 minutes,
then scoop out a cupful of cooking water.
Drain the remainder and set aside. Pour the
cupful of reserved cooking water back into
the pan and bring to the boil.
2 Boil the garlic cloves for 10 minutes, until
soft. Remove with a slotted spoon and place
in a separate saucepan with 2 tbsp olive oil.
3 Reserve the cooking water. Fry the garlic
on a gentle heat for 10 minutes, turning the
cloves occasionally so they go lightly golden.
4 Using a hand blender or liquidiser, blitz
half the cooked vegetables with a splash of
the cooking water until you have a thick green
puree. Set aside.
5 Place a large saucepan on a medium heat.
Add the remaining 2 tbsp olive oil along
with the celery and shallot or onion and
cook for 3 minutes. Add the rice and cook
for another 3 minutes, then pour in the wine
and cook until absorbed. Gradually start
adding 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.
The risotto should be very wet at this stage,
almost soupy.
6 Add the remaining vegetables and cook fora further 6 minutes, then add the vegetable
puree and basil leaves. Cook and stir
for 5 minutes until the liquid is reduced,
combined and coats the rice. Check the
seasoning, then place a tight-fitting lid on the
pan and turn off the heat. Leave for 2 minutes,
then remove the lid and give the risotto
a good stir. Peel the cooked garlic. Serve
the risotto in bowls, topped with the garlic,
sprinkled with some black pepper and drizzled
with more olive oil.- SAUSAGE AND RADICCHIO RISOTTO
Serves 4
Make this risotto when you want something
filling and rich, with radicchio that turns
from bitter to bittersweet in the cooking.
For me, Verona is the best place to eat risotto.
I always head for Trattoria al Pompiere, just
off Piazza delle Erbe. This recipe is inspired by
its autumnal risotto amarone, a Veronan classic
that combines amarone wine and radicchio.- 200g Italian sausages, skins removed
and meat chopped - 1 tsp rosemary leaves
- 2 tbsp olive oil
- 1 small red onion, finely chopped
- 2 celery sticks, finely chopped
- 350g carnaroli risotto rice
- 100ml sweet red wine (or 50ml port)
- 1.5 litres hot vegetable stock
- 1 small head of radicchio, shredded
Eat!
ITALIAN DELI
03 04