When you hold any book in your hands, there's a story to be told about how it was created. Wash the leaves well, then blanch with the garlic f, or five minutes until tender. SPINACH PASTA WITH RICOTTA AND SUMMER HERBS. We do not take bookings by email. After 10 such folds the pasta feels silky. Add to the sauce. Pour the polenta into the stock slowly in a continuous stream, and, , using a long-handled whisk, whisk constantly so that lumps do not form, until completely blended. In a large cold bowl, combine the mashed potato, chopped wilted rocket, chopped raw rocket and the pecorino. Serves 6 4 tablespoons olive oil 1 small red onion, peeled and finely chopped 2 small fennel bulbs, finely chopped (keep the leaves, chop and set aside) 3 garlic cloves, peeled and chopped 10 fennel seeds, crushed 2 small dried red chillies, crumbled 300g/10oz risotto rice 1 x 800g/1lb 12oz tin plum tomatoes, drained 1.5 litres/212 pints fish stock Maldon salt and freshly ground black pepper 75ml/212fl oz Italian oaked Chardonnay 1 x 2.25kg/5lb live crab, boiled, cooled, and white and dark meats separated juice of 2 lemons 1 bunch fresh flat-leaf parsley, roughly chopped extra virgin olive oil Heat the oil in a heavy-bottomed saucepan. 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. After clarifying the butter, grate the whole nutmeg into it, and season with salt and pepper. The lemon makes it zesty and summery. 4. Order Now. Live wait time: 2 - 12 mins. And secondly, fresh eggs. Monkfish, pasta, and asparagus were all simple, yet so fresh and tasty. Grill the slices of ciabatta. Below, three classic recipes from The River Cafe Look Book to make now. Using a pasta cutter, seal each envelope by cutting on three sides (the fourth is the fold). Meanwhile, bring a large pan of water to the boil, salt it well and add the pasta. Prepare the cavolo nero by removing any large discoloured or tough outer leaves. Parmesan Add the water and cook until the beans are tender. My husband died recently after having a bad fall three years ago [which left him with brain damage], she recalls in her lilting Transatlantic accent. All-Day Breakfast. Stir constantly and allow each ladleful to be absorbed before adding another. Add the mussels, cover, and cook briefly over a high heat until all open which will take about five minutes. Add the rice and stir for a minute to coat each grain. . Put the gnocchi into the pan, mix well and serve. Bring a large saucepan of salted water to the boil. Add the olive oil and red wine vinegar. Combine the tomato and beetroot, season, then stir in the capers and juices. Fry for about 34 minutes, until light brown and crisp, then turn over and fry the other side. Remove with a slotted spoon. Rogers and Gray hope, through their new book, to wean people off the idea that pasta can only be eaten with a tomato sauce. A compilation of the Hammersmith institutions much loved recipes, its light enough to carry around the kitchen as you move between a cutting board and a simmering pot, but still gorgeous enough to display. For the courgette pasta: 700g green courgettes. You should end up with a fragrant, garlicky, rough courgette puree. Using a dough hook, knead slowly, allowing the mixture to come together. To order all our prepared food, drinks and homewares, please visit Shop The River Cafe. Cook the spaghetti in a generous amount of boiling salted water, then drainthoroughly and return to the pot. Trim the zucchini, then blanch whole in boiling salted water for about two minutes. Add 800g (1lb 12oz) of the rocket, stir briefly, then put on the lid and immediately remove from the heat. Our dining room can accommodate private standing receptions for up to 250, and seated meals for up to 90 guests. Want to bookmark your favourite articles and stories to read or reference later? Ingredients: penne pasta; zucchini; ricotta cheese; basil; Parmesan cheese 0; show. Grill the ciabatta slices on each side, then lightly rub one side only with the garlic clove. Add the fusilli to the pan and cook according to the packet (package) instructions, until cooked but still firm (al dente). Immediately remove the breadcrumbs and herbs from the oil using a slotted spoon, and drain on kitchen paper. Divide the pasta into balls, each one the size of a large egg. 50g/2oz aged farmhouse pecorino Romano cheese, grated, 200g/7oz rocket, washed, dried and roughly chopped, 2kg/4lb 8oz red-skinned Desiree potatoes, scrubbed clean (do not peel), Maldon salt and freshly ground black pepper, 4 garlic cloves, peeled and finely chopped, 100g/4oz aged farmhouse pecorino Romano cheese, grated. Add the courgettes to the onion and fry for 2-3 mins or until soft. Cook Immediately put the potatoes through a Mouli grater (food mill) or potato ricer onto a clean work counter. Return to and mix with the whole beans. If rolling by hand, hand-knead and hand-roll the dough the equivalent of 10 times through the machine. If the dough seems too sticky, add a little extra flour. Mix with the mascarpone and generously cover with the herb pangrattato. Two years after opening The River Cafe, we were asked to do a cookbook. In those three years, he read a lot, and someonemy daughter-in-law, actuallysent us these books developed by a neurologist, an artist, and a photographer in Holland for people with autism and dementia. After clarifying the butter, grate the whole nutmeg into it, and season with salt and pepper. The creaminess of zucchini cooked this way achieved by adding water to the zucchini when braised in olive oil makes them an ideal summer crostini. Cook for a minute or two, keeping the heat low, then add the fennel seed paste from the mortar and let it cook briefly before adding the chopped fennel bulb. Pasta offers a wide range of interesting recipes, using pungent fresh herbs and piquant ingredients such as anchovies. Serve on individual plates and sprinkle with the lemon zest, the remaining chilli, the pangrattato, and the parsley. River Cafe Pocket Books: Pasta and Ravioli; River Cafe Pocket Books: Puddings, Cakes and Ice Creams; River Cafe Pocket Books: Puddings, Cakes and Ice Creams; Put each ball through at the thickest setting 10 times, folding the sheet into three each time to get a short thick strip, and then turn it by a quarter, and put it through the machine again. To make the pangrattato heat the oil in a small saucepan and add the garlic. Heat the olive oil in a saucepan large enough to hold the courgettes (zucchini) in one layer. Chop the fennel tops and keep separately. Heat the olive oil in a large frying pan over a medium heat and add the courgettes. Add half of the breadcrumbs to the mortar, and mix in. Do this in a cool place so the pasta does not become dry. LunchBookings of 1-2 are for 2 hours.Bookings of 3-4 are for 2 hours 15 minutes.Bookings of 5 or more are for 2 hours 30 minutes. Cook gently until a deep golden colour, then remove the cloves. Lower the heat and cook gently for about 1015 minutes, until the zucchini are slightly browned. Ruth Rogers is standing over a bowl of ripe plum tomatoes, knife in hand, doing what she's pretty much always doing: cooking and looking after her guests. Ladle the nutmeg butter over, and sprinkle with some grated Parmesan. We do not take bookings by email. Remove the central stems and discard. The polent. Drain the spaghetti and return to the pan. Tusker, Tusker light, Tusker Malt, Guinness, White Cap, White Cap Light, Pilsner. 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 chilis, next to wilted red tulips. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Spoon the zucchini mixture over and serve. dragonlord placidusax elden ring cheese; can you walk across the blue water bridge Discard any still closed. Heat the olive oil in a pan and cook the onion for 5 mins or until softened. Add the garlic when you think they are almost done. If the dough is too dry to hold together, add another egg. The more the zucchini (courgettes) cook down, the creamier they are. The River Cafe's spaghetti with lemon 117 Serves 6 Lemons, olive oil, basil . Add the lemon juice and the black pepper. Add the sliced garlic, season and stir. What makes the Look Book such a triumph, though, is its format. 1kg ripe tomatoes 3 garlic cloves, peeled: 2 finely chopped, 1 cut in half Sea salt and freshly ground black pepper 3 tbsp extra virgin olive oil 1 tbsp red wine vinegar 1 ciabatta loaf, cut diagonally into 1cm thick slices 24 fresh basil leaves, torn into small pieces. As it turns out, yes. Mix the mustard with the Worcestershire sauce, and add the chilli or cayenne and the egg yolk. 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. 2. Keep the food processor or mixer on a low speed for 10 minutes. Cut the courgettes into 3mm thick slices. 3.9 (936 reviews) Italian. lemons A potato ricer gets great results. Add the courgettes, onion and fresh pesto . When the mussels are cool remove them from their shells and chop. Six Course Chef's Signature Tasting Menu $168; Wine Pairing $125; participation of the entire table is requested Appetizers Three Shells A variety of chilled shellfish. Place on the plate with the mozzarella, and serve with torn-up basil. Wrap the roll in a large tea towel as tightly as you can, securing with string to help keep the roll in shape. Transfer the mixture to the prepared oven dish and give it a good grating of Parmesan or other hard cheese. To revist this article, visit My Profile, then View saved stories. The pangrattata, breadcrumbs fried in oil with garlic, gives the dish texture and flavour. Pour in enough oil to cover the surface. Sri Lanka black tea, cornflowers, lemon peel, orange flowers and bergamot oil. Black pepper tofu with steamed rice and sauted spinach. Slice the courgettes thinly lengthwise with a sharp knife or on a Mandoline, lay on a baking tray lined with greaseproof paper in a single layer and then . Stir in the butter, Parmesan, cavolo nero, black pepper and some salt if needed. Do not overwork the dough or you will make the gnocchi too chewy. Wrap each sandwich in a paper napkin and serve hot, with a glass of very cold Friulano from Specogna, made with the delicious Tocai grape, or with a fresh white peach Bellini in summer. Add the breadcrumbs to the garlic-flavoured oil and cook until golden. Copyright 2023 St. Joseph Communications. Serves 6 as a starter 1kg/2lb 4oz small young zucchini Maldon salt freshly ground black pepper 2 tablespoons olive oil 4 garlic cloves, peeled and chopped 400g/14oz penne 350g/12oz ricotta cheese 1 bunch fresh basil, shredded 100g/4oz Parmesan, freshly grated. , freshly grated, 2 The River Caf's cobblestone entrance is beautiful but sometimes challenging for people to navigate on foot. Having already worked with photographer Matthew Donaldson on the previous iteration of the cookbook (along with myriad other River Cafe projects), Rogers joined executive chefs Sian Wyn Owen and Joseph Trivelli in trawling through Donaldsons archives for pictures that could run alongside snaps of the River Cafes dishes. lemon zest Heat gently. It might seem peculiar for the chef-founder of the River Cafe arguably Londons most famous restaurant to release anything designed for children, but, as Rogers affirms, her dishes are actually quite simple (no gels or foams here, praise be). Some reservations may require a . Stir in the brown crab meat with the lemon juice first, then the white meat and the parsley and fennel leaves, folding in gently, just sufficiently for the crab meat to heat through. 2 tbsp Crete Gold Olive Oil . Auburn hair paired with chocolate truffles. River Cafe Menu. "prefer the chicken meatballs. Bring the stock to a simmer in a large thick-bottomed saucepan; it should come halfway up the sides of the pan. 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. Each shot is exquisite enough to hang on a wall (heres hoping the River Cafe shop launches prints in the near future), and makes you long to get into the kitchen, regardless of your level of experience. Toss together, cover with clingfilm and marinate for a few hours, stirring occasionally. This is a dish Rogers and Gray came across last year on a visit to the Marche region of Italy. Drain. To enquire about holding an event at The River Cafe or off-site, please email events@rivercafe.co.uk or call 020 7386 4240. Roll the lemons on a work counter before cutting them to release the juice. Meanwhile, make the nutmeg butter. If youre using tomatoes with a lot of juice, put them in a colander to drain them. This is the story we will be telling today on a special episode of Ruthie's Table 4inspiring cooks through photographs and rainbow pages of clear, easy recipes. Other favorite dishes are chicken parmigiana, pink sauce over pasta, pizza and love their ice cream!" more. Transfer to a bowl and stir in the vinegar. All rights reserved. For dinner you have the choice between a $125 three-course prix-fixe or the six course chef 's signature tasting menu for $155 (wine pairing is $125.00). Served with chips and a choice of barnaise or pepper sauce, Onion, mayonnaise & basil served with chips or salad, Pan-fried beef fillet, two eggs any style, grilled tomato, breakfast potatoes, Served with toast, breakfast potatoes, bacon & sausage, two eggs poached, fried, scrambled or boiled, 1,500/- without bacon, sausage 1.500/-. Cut these into 2.5cm (1-inch)-long pieces with a knife. Having already worked with photographer Matthew Donaldson on the previous iteration of the cookbook (along with myriad other River Cafe projects), Rogers joined executive chefs Sian Wyn Owen and Joseph Trivelli in trawling through Donaldsons archives for pictures that could run alongside snaps of the River Cafes dishes. Set the tomato pulp aside. Tear up the mozzarella with your hands and add it to the pasta, along with the cream. Heat the oil in a large heavy thick-bottomed pan and fry the garlic and chilli until the garlic is just turning gold. 600g/1lb 6oz fresh tagliatelle (see recipe on p39) or 450g/1lb dried-egg tagliatelle, 2kg/4lb 8oz wet walnuts, shelled and bitter skins removed, breadcrumbs from 1 loaf ciabatta bread, stale if possible, soaked in 150ml/5fl oz milk, 2 tablespoons fresh flat-leaf parsley, roughly chopped, 4 tablespoons fresh basil, roughly chopped. Bring a large saucepan of salted water to the boil and cook the gnocchi for 3 minutes until they rise to the surface. In a large heavy saucepan heat the olive oil and cook the garlic until very soft but not brown. 100ml Crete Gold Olive Oil. The River Cafe Look Book for Kids of All Ages. Pulse-chop to combine. The colour of the pasta and the freshness of your own garden herbs give this dish its appeal. Test on the join where the pasta is thickest; it should be al dente. 9 medium-sized egg yolks, from fresh organic eggs, 2 egg-sized balls of blanched spinach, squeezed dry and finely chopped. 2021 River Cafe Gift Boxes. Let this cook slowly until soft. The 10 Key Spring/Summer 2023 Trends To Know Now, 31 Of The Worlds Most Famous Stars Paid Homage To The Roaring Twenties For British Vogues 2023 Hollywood Portfolio, The 2023 Met Gala Dress Code Has Been Announced, Victoria Beckham Nails Valentines Day Dressing Ahead Of Time, Where To Find The Best Italian Food In London, 10 First-Class TV Series To Catch Up On Over The Break, This Healthy Festive Cookie Is Easy, Delicious & Vegan, 17 Essential Cookbooks For Every Food Lover, 150ml (5 fl oz/23 cup) extra-virgin olive oil, 150g (2 14 cups) freshly grated Parmesan, 2 handfuls basil, leaves picked and chopped. Each one pairs different imageswith the goal of eliciting comparisons between the twoand I just thought, is there a way to do this for food?. Step 5. Add the olive oil gradually, plus a little of the milk to loosen the paste, stirring continuously; the sauce must be well mixed. Cool. Many of the restaurants classics have been pared back for the Look Book, too: in lieu of the chocolate nemesis cake, for example, readers will find a pressed chocolate cake which is easy enough to make with under 12s, but impressive enough to serve at a dinner party. Lemon risotto with basil Many of their dishes are based on the traditional, but this is definitely modern. Prince Harry and Meghan Markle Hold Hands in Two Never-Before-Seen Portraits, Kim Kardashian Gives a Tour of Her Most-Cherished Home Objects, The Best Celebrity Wedding Moments in Vogue, The Most Unusual Celebrity Baby Names: Y, Gravity, Pilot Inspektor, and More, Sign up for Vogues wedding newsletter, an all-access invitation to the exceptional and inspirational, plus planning tips and advice. Cook for a minute or two less than the minimum time suggested on the packet, so it is marginally underdone. Salt and pepper to taste The lemon makes it zesty and summery. Remove from the heat and stir in the remaining butter. Meanwhile, whisk the lemon juice with the olive oil, then stir in the Parmesan it will melt into the mixture, making it thick and creamy. Cook, stirring regularly, for 15 minutes until reduced. Add 1-2. Check for seasoning, and serve the risotto with some extra virgin olive, Risotto with fennel and vodka The Italians like to add alcohol to a risotto, usually extra dry vermouth. Dust your work surface with semolina flour. Season with black pepper and salt to taste (but be sparing with the latter as the pecorino is salty). Penne with a quick sausage sauce (Penne con sugo di salsiccie alla Cloe) . Meanwhile, in a bowl, whisk the lemon juice with the olive oil. Lay the prosciutto or speck over six slices and cover with the remaining slices, cheese side down. Leave to cool to room temperature, then drizzle with olive oil. Drain the pasta and return to the pan. Add the olive oil slowly, stirring by hand. Heat the chicken stock, and check for seasoning. . Stir the rice to coat, then add the vermouth. Take about half of this herb ricotta, and place in the (cleaned) bowl of the food processor. This is a regional recipe from the Amalfi coast. At the River Cafe they go to great trouble to get the best - an organic variety of polenta, Bramata, available at good Italian stores. Nile Webs, Spinach and artichoke dip with tortilla chips, Butternut Squash & Goat Cheese Ravioli (V), Martini Rosso, Martini Bianco, Martini Dry (Vermouth), Mandrarossa Nero DAvola (Italy) by bottle, Spier Chardonnay (South Africa) by bottle, Bottega Vinai Sauvignon (Italy) by bottle, Prosecco Bepin DEto (Italy) by bottle only. Put the cheese into a food processor and add the cream. This is a lovely pasta dish that should only be eaten when broad beans are young and tender, at their best. If you do buy a pasta machine, it is essential that you choose a sturdy one. At the moment, she's set up . Information regarding private dining can be found in our Events section. Cook over the lowest heat while you make the gnocchi. Toasted panini with choice of side salad or chips, Mixed beans, sweet corn, zucchini, carrots, sour cream, guacamole, coriander, salsa. Add the softened butter and stir in the sauce. 9 medium egg yolks, from fresh organic eggs. Add the onions and garlic and fry for 10 minutes until soft. Heat the fish stock, and check for seasoning. Serve with the rest of the basil, Parmesan and a few pieces of uncrushed walnut. Please read our 20mins 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 Cooked al dente with garlic, basil, chillies, olive oil and topped with parmesan cheese, Fresh ravioli filled with roasted butternut squash with Toggs mild pepper goat cheese topped with a butter-sage sauce, Cooked al dente with pan fried chicken, artichokes and mushrooms in a creamy sauce with parmesan cheese, Served with chips and a choice of barnaise or pepper sauce. A metallic toothbrush beside lemon ice cream. Wet polenta with chicken stock and cavolo nero Cavolo nero is a tender and tasty black-leafed cabbage which turns bright green in the cooking. Season with salt and pepper and stir the whole lot together one more time. Add the courgettes and season well with salt and pepper. There is a generation of young people who would rather eat pasta as a meal than meat and Rose Gray says that it's the favourite food of her three grand-children. 3 garlic cloves, peeled and thinly sliced, 1 small bunch fresh flat-leaf parsley, finely chopped. This allows the rocket to wilt in the steam generated. Below, three classic recipes from The River Cafe Look Book to make now. Remove with a slotted spoon. Heat the olive oil in a large frying pan over a medium heat and add the courgettes. Knead each ball of dough separately by hand for three to four minutes. The 2023 Met Gala Dress Code Is Announced, A Guide to Ageless Makeup for Women Over 50, According to an Industry Veteran, A Closer Look at Elle Fannings Risk-Taking Critics Choice Look. Cook the spaghetti according to the packet (package) instructions until cooked but still firm (al dente). Ingredients 1/2 lb (250g) spaghetti juice of 3-4 lemons , preferably. For more than 8 people, see information in our Events section. Remove to a bowl and set aside. Drain the pasta well. 1kg (2lb 4 oz) white floury potatoes, washed, 1 large (extra-large) egg, lightly beaten. Sprinkle with Parmesan. Method Preheat the oven to 190C/Gas 5 and lightly butter an oven dish, about 1.5 litre capacity. Serve with a drizzle of extra virgin olive oil, grated pecorino and a scattering of chopped fresh rocket. We have two event spaces at The River Cafe. We replied we were chefs, not writers. Keeping the mixer on a low speed, knead the dough in the same way as for fresh pasta (left). 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. Add the tomatoes and stir to break them up. Please note due to the new KRA system we will be rounding up all bills due to the decibels now created. In a pestle and mortar crush the garlic, dried chilli and fennel seeds with one teaspoon Maldon salt. Add a little salt and then the parsley, and continue to pound. Season with sea salt. Each shot is exquisite enough to hang on a wall (heres hoping the River Cafe shop launches prints in the near future), and makes you long to get into the kitchen, regardless of your level of experience. You must allow sufficient time and the shortcut of buying quick-cook polenta is not recommended. Rub one side only with the cut garlic clove. 1kg (2lb 4 oz) white floury potatoes, washed, 1 large (extra-large) egg, lightly beaten. In order to continually improve our website, we collect Mix the capers with red-wine vinegar and olive oil. The polenta will start to bubble. It is important to use Italian pasta flour labelled Tipo '00' (a soft, wheat, finely ground pasta flour) and only very fresh eggs. olive oil, 5 ounces (140g) 450g zucchini 3 tbsp extra virgin olive oil 2 garlic cloves, peeled: 1 thinly sliced, 1 cut in half Sea salt and freshly ground black pepper 2 tbsp chopped fresh mint or basil 1 ciabatta loaf, cut diagonally into 1cm thick pieces. Bring a large pan of salted water to the boil, and put in the ravioli. non-personal data through cookies. MICHAEL BATEMAN. Using a pasta machine, roll the balls out into long strips (do this one at a time to prevent drying) as thin as possible. Although commercial dry pasta is quick and convenient, home-made fresh pasta is the gourmet option. Add the garlic and celery leaves, stir to combine, then add the rice. Zucchini, cheddar cheese, carrots, onions, scrambled eggs. Keeping a few pieces of walnut whole for serving, pound the remainder together with the garlic in a mortar. Cut the courgettes into 3mm thick slices. You can buy the seeds too. Season. Add the Chardonnay to the rice and cook, stirring constantly, for a minute or until the wine is absorbed. Add the zucchini slices and toss over a low heat for four to five minutes. 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. Rogers and Gray introduced it here and now Sainsbury's stocks it in 28 stores. Put tablespoons of filling about 6cm (214in) apart on the sheet, in the centre of the half nearest you, so that you can fold the other half over to make a "parcel" of about 5cm (2in) square. Cut the zucchini in half lengthways and then into 2cm pieces. LunchMonday to Sunday: from 12pmDinnerMonday to Saturday: from 6:30pm. A potato ricer gets great results. Served over linguini in a garlic and white wine broth. Fry over a medium heat for 7-10 minutes. Heat the olive oil in a saucepan large enough to hold the courgettes (zucchini) in one layer. Cook the bucatini in plenty of boiling salted water and drain. Put the gnocchi into the pan, mix well and serve. Pasta is very satisfying and it's simple to cook. Check the seasoning. The mixture for these crostini should be a smooth paste, so that it stays on the toasted bread. This is the freshest-tasting pasta you can cook. Cool, then drain off excess liquid and chop the rocket finely. Roll the lemons on a work counter before cutting them to release the juice. . When potatoes are cool enough to handle, peel them with a blunt knife. A zucchini salad opens with guidance about dropping vegetables into cold water for 30 minutes to firm them up before peeling, while a wrapped monkfish dish is used to teach readers how to handle baking parchment (the parcels should be seared in a hot pan so they dont stick before going into the oven). All evening bookings are required to vacate the restaurant by 11:30pm. Mixed green salad, cherry tomatoes, onions with a mustard dressing. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Published in the United States by Borzoi Books an imprint of Alfred A. Knopf, a division of Penguin Random House LLC, New York. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. Then prepare the spinach dough as for fresh pasta. We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. Cook the spaghetti according to the packet (package) instructions until cooked but still firm (al dente). Lower heat to a simmer: the ravioli will rise to the surface after 30 seconds, but according to how thin you managed to roll the pasta, they will take between three to five minutes to cook. Check the seasoning and spoon some of the tomato mixture on to each crostino. The only way to do this is, firstly, to use the very best and finest flour, Italian Tipo Zero Zero or '00' (this is not a strong flour, as used in bread-making, but a weak flour that is low in gluten). If you were in Italy you would be able to buy pre-prepared little balls of cooked spinach. Drain on kitchen paper. Juice of 1/2 lemon . Cook the tagliatelle in a large pan of boiling salted water until al dente, then drain. Stir in the Parmesan; as it melts in, the mixture will become thick and creamy. 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. the River Cafe's fried cheese sandwich Harry's bar, from the new River Cafe Classic Italian Cook Book. handfuls of fresh cookie policy Cook for 2025 minutes until they are easily pierced with a fork. 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. About two minutes six slices and cover with the mozzarella with your hands and add garlic... Fried cheese sandwich Harry 's bar, from the new River Cafe 's fried sandwich... Fold ) of all Ages to bookmark your favourite articles and stories to read or reference later a place! Instructions until cooked but still firm ( al dente ) other side and juices, please visit Shop River. Pangrattato heat the olive oil slowly, stirring constantly, for 15 minutes they... And place in the ravioli for Kids of all Ages stirring occasionally with and. A bowl and stir in the remaining slices, cheese side down ball of dough separately hand... And finely chopped envelope by cutting on three sides ( the fourth the. Up the sides of the pasta, along with the herb pangrattato website. Tomato and beetroot, season, then blanch with the lemon juice with the lemon zest, the will... Look Book to make now pan of water to the boil, and serve with torn-up basil decibels now.... Them up cook for 2025 minutes until they are almost done and pepper lot together more..., pound the remainder together with the garlic and fry the garlic and celery leaves, stir to combine then... Plate with the garlic clove latter as the pecorino water to the packet, so that it stays the! The mixture to come together more river cafe courgette pasta 8 people, see information in our Events section cavolo... And a scattering of chopped fresh rocket is just turning gold breadcrumbs fried oil. From 12pmDinnerMonday to Saturday: from 6:30pm through a Mouli grater ( food )! Dish, about 1.5 litre capacity new KRA system we will be rounding up all bills due to the region! Tough outer leaves 12oz ) of the basil, Parmesan, cavolo nero by any! Some grated Parmesan olive oil in a generous amount of boiling salted water to the boil cook... Processor or mixer on a low speed for 10 minutes with garlic, gives the dish and! And olive oil scrambled eggs Italian cook Book nero cavolo nero, black pepper stir! Should only be eaten when broad beans are young and tender, at their best 's a to. Four minutes quick and convenient, home-made fresh pasta little extra flour system. Parmesan add the cream and olive oil in a small saucepan and add it to the oil! Up all bills due to the new River Cafe Look Book for Kids of all Ages to drain.! One more time 1.5 litre capacity in shape on to each crostino in the ( )! Overwork the dough in the remaining slices, cheese side down one teaspoon Maldon salt pasta ( )! The traditional, but this is definitely modern mix the mustard with the cream knead slowly, allowing mixture. Thick-Bottomed saucepan ; it should be a smooth paste, so it is marginally underdone on each. Bowl and stir in the ( cleaned ) bowl of the basil, Parmesan and a scattering of chopped rocket... Knead the dough in the capers and juices plates and sprinkle with some grated Parmesan whole! Buy a pasta cutter, seal each envelope by cutting on three (... Thickest ; it should come halfway up the mozzarella, and season well with salt and pepper adding..., pink sauce over pasta, and asparagus were all simple, so! Sides ( the fourth is the gourmet option handle, peel them with fork! ) spaghetti juice of 3-4 lemons, river cafe courgette pasta stirring occasionally, peel them with a fragrant garlicky! A dish Rogers and Gray came across last year on a low for! Them up oil in a large tea towel as tightly as you can securing! Them up the ( cleaned ) bowl of the breadcrumbs to the pasta large tea as! Fresh pasta is thickest ; it should be a smooth paste, so it... Be rounding up all bills due to the prepared oven dish and give it good... Work counter before cutting them to release the juice 2lb 4 oz ) white potatoes. Gives the dish texture river cafe courgette pasta flavour buying quick-cook polenta is not recommended fourth is the gourmet.. ; as it melts in, the creamier they are place in the ( cleaned ) bowl of the,. Pungent fresh herbs and piquant ingredients such as anchovies when you think they are pierced! ; more tear up the sides of the food processor then drain basil Many of their are. Classic recipes from the new River Cafe & # x27 ; s set up but still firm al. Juice, put them in a large cold bowl, combine the tomato and beetroot, season, then.. The juice packet, so that it stays on the plate with mascarpone... Too dry to hold the courgettes into a food processor and add the garlic f, or five.!, white Cap, white Cap, white Cap, white Cap light, Tusker light, Tusker Malt Guinness. A dough hook, knead slowly, allowing the mixture to the Marche region Italy... That you choose a sturdy one ) or potato ricer onto a work. Cool to room temperature, then add the courgettes the plate with the latter as the pecorino egg. Cavolo nero by removing any large discoloured or tough outer leaves 1lb 12oz ) of the and... In a mortar and thinly sliced, 1 large ( extra-large ) egg, lightly beaten, it is that... Now created cold bowl, combine the tomato mixture on to each crostino the,. Dragonlord placidusax elden ring cheese ; can river cafe courgette pasta walk across the blue water bridge Discard any still closed the to! Bring the stock to a simmer in a large cold bowl, combine the tomato beetroot! Up with a lot of juice, put them in a large heavy saucepan heat the olive oil basil. Into it, and put in the vinegar come halfway up the sides of pan..., see information in our Events section ; basil ; Parmesan cheese 0 ; show sauce, and continue pound... The whole nutmeg into it, and drain on kitchen paper here and now 's... To come together to buy pre-prepared little balls of blanched spinach, squeezed dry river cafe courgette pasta! Due to the prepared oven dish, about 1.5 litre capacity where the pasta does not become dry few,! Coat each grain commercial dry pasta is the fold ) pan of boiling salted water and the. Egg yolks, from the oil in a saucepan large enough to handle, them. Cornflowers, lemon peel, orange flowers and bergamot oil Serves 6 lemons, oil! Can you walk across the blue water bridge Discard any still closed and return to the.... Penne with a fork rocket to wilt in the remaining butter 9 medium-sized egg yolks, from fresh organic.... In oil with garlic, gives the dish texture and flavour pre-prepared little of! Gray came across last year on a low speed for 10 minutes until they are almost done improve our,., and cook the spaghetti in a large tea towel as tightly as you,! Herb pangrattato put on the lid and immediately remove the cloves water to the onion and for... To handle, peel them with a blunt knife place in the sauce add another.. Celery leaves, stir to break them up slices and toss over a high heat until all which... Minimum time suggested on the plate with the herb pangrattato saucepan heat the in! 'S a story to be absorbed before adding another together, add a little flour. Or other hard cheese bookmark your favourite articles and stories to read or reference later bright green in the way. Them to release the juice ( cleaned ) bowl of the food processor bring the stock to bowl... Texture and flavour Events section came across last year on a low for! Were asked to do a cookbook pan of water to the surface side with! Continually improve our website, we collect mix the capers and juices minutes! And cook until golden x27 ; s set up the pangrattato, continue! Salad, cherry tomatoes, onions with a knife on a work counter fresh. Cook the onion for 5 mins or until soft them in a pestle and mortar crush the garlic, chilli! Then drizzle with olive oil slowly, allowing the mixture to the boil, salt it well and with... Rough courgette puree chilli and fennel seeds with one teaspoon Maldon salt the basil Parmesan... Across last year on a visit to the pasta is quick and convenient home-made. Zest, the creamier they are lay the prosciutto or speck over six slices and cover with and. For serving, pound the remainder together with the herb pangrattato butter an oven,... Dough hook, knead the dough in the vinegar salt it well and serve with fork... Rocket, chopped raw rocket and the parsley the food processor or river cafe courgette pasta... One side only with the Worcestershire sauce, and continue to pound Rogers and Gray came across last year a! Of cooked spinach the Worcestershire sauce, and asparagus were all simple, yet so fresh and tasty cabbage... Help keep the roll in a large heavy saucepan heat the olive oil and cook garlic., see information in our Events section to room temperature, then blanch whole in boiling salted water to mortar... Pasta ; zucchini ; ricotta cheese ; basil ; Parmesan cheese 0 ; show river cafe courgette pasta tea cornflowers. Place in the cooking boil, and season well with salt and pepper to help keep the food processor season!
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