Product Description
4 VARIETIES FOR 4 RECIPES
At this time of year when there is so little to plant in the veg plot other than broad beans, garlic and onions, it may seem a bit uninspiring. But to me this is the best time of year to dream of the ideal veg plot in, you know, that year with the ideal Spring, Summer and Autumn, and no slugs (dare I dream such a thing!).
But being Italian, I dream of the dishes I want to make, to enjoy, to create, BEFORE I plan what to sow. It is from seed to plate after all, not the other way around. So lets go on a trip around my veg plot – in part – in 4 dishes, with a special offer on the seeds!
Ligurian Insalata Caprese – The classic green (basil) white (mozzarella) and red (tomato) salad which can so easily be terrible just by using bland mass produced tasteless soulless ingredients. But YOU all know the flavour of you home grown veg is superior to most veg you can buy, very few airmiles, you know what went into it and you know that picking that tomato at air temperature, the smell of the tomato plants when you harvest them, and you should never serve tomatoes straight from the fridge….. not unless you want to kill their flavour!
To recreate this dish you will need the following ingredients:
- Buffalo Mozzarella. This should be served at room temperature and not chilled.
- We are going to recommend you use your own home grown favourite tomatoes here, but make them a beef as often when cut in half they are pure meat, no pockets of water or acidic seeds, but sweet, fleshy steaks of tomato with no gelatinous pockets of seed. The perfect and traditional tomato for Caprese
- Basil Tigullio of Portofino. Italian food is ‘cucina povera’ or peasant food and that means a few local ingredients, put together with love so If you are going to make something, get the right ingredients. Ligurian basil is more fragrant. Grow it in the ground from May rather than in pots, and it will be the most fragrant.
- Ligurian Olive Oil. It’s a no brainer! We import our own from Anna Ghiglione in Dolcedo. That shows that we practice what we preach, in doing rather than just saying. Ligurian olive oil is considered to be the best in Italy! Then season to taste. Bread. Vino.
A summer lunchtime meal.
Zucchine Ripieni al forno
My nonna in London made these and they were just delicious. She would always use the traditional stripy variety picked medium size with a ‘V’ cut down the middle which is then put back over the filling as a lid to stop the stuffing doesn’t dry out. we are the only English speaking country that doesn’t say ‘zucchini’, we say courgette – our French neighbours are only a few short miles away after all.
- The stuffing is key and I am not going to tell you how to fill yours. My nonna always used minced pork, parmesan cheese, breadcrumbs and egg….. but you can use rice mixtures vegetables, cheese, salsiccia sausage, vegetarian or vegan etc, whatever you like SO LONG as it is not dry and it is well seasoned to carry the blander courgettes. Again, these will make a lovely lunch.
- We recommend the Striato courgette from Naples for this recipe – its got a good flavour and the best characteristics for stuffing and the flowers are edible too (pick them in the morning when they are open, twist the crown at the bottom and throw, then use the petals in a lovely omelette, stuff them and then batter and fry.
Cornetti salad
This is a simple but tasty bean salad made with yellow French beans which are waxy and hold onto a vinaigrette well. Its important to have the right variety but also to make this simple dish correctly.
- We recommend French bean Rocqencourt which is stringless, meaty and with a good flavour which should be boiled for 4 or 5 mins till just tender.
- But the mistake comes in the prep of the vinaigrette which should always be made separately in a cup rather than directly over the beans as you will always be adjusting too much oil, too much vinegar, not enough salt etc. Once that has been done to your satisfaction,
- then the other mistake is that the beans should be dressed whilst still warm.
This is the ideal picnic dish or side to a main meal served cold or just warm.
Stuffed Peperoncini Calabresi
As part of an antipasto, these are amazing. Little round peppers from Calabria are a showstopper. You can sometimes find them in jars stuffed with tuna and anchovies arranged perfectly which takes time and effort and cannot be done by machine. But equally, my Mamma does them just as good stuffed with Mozzarella and anchovies and grilled. The beauty of these peppers is they lose half their heat when you cook them so fairly mild, and they are fleshy enough that you can taste the actual pepper unlike some anonymous hot pepper which is all smoke and no roast!
- First of all take the peppers and with a pairing knife, cut around the stalk at the top
- With a teaspoon, remove the seeds
- To preserve in jars of olive oil, simply stuff with tuna and chopped capers, arrange them into a jar, COVER with olive oil completely, lid on and place in a larder. There is no need for refrigeration as the olive oil will stop bacteria and they will last at least 6 months.
- Otherwise, simply stuff them with mozzarella and anchovies or your choice of filling and grill for a couple of minutes until cooked through.
We offer you the basil for the Caprese, the Calabrian chilli, the Courgette for the stuffed Zucchini and the yellow French bean for the Cornetti salad for just £11 delivered, a saving of £4 off the normal price.
