Cook over the lowest heat while you make the gnocchi. Heat up the sauce. Cook the linguini in plenty of boiling salted water until al dente. Transfer the mixture to the prepared oven dish and give it a good grating of Parmesan or other hard cheese. 9 medium-sized egg yolks, from fresh organic eggs, 2 egg-sized balls of blanched spinach, squeezed dry and finely chopped. Juice of 1/2 lemon . Cut the edges to straighten; you should have a piece of about 30cm (12in) square. Break one to check; the yellow must be firm, with the white clinging to the yolk. Without super-fresh eggs, you shouldn't even try making pasta, they say. Knead each ball of dough separately by hand for three to four minutes. Step 5. Serve with the rest of the basil, Parmesan and a few pieces of uncrushed walnut. Heat two tablespoons of olive oil in a thick- bottomed pan. Heat the olive oil in a large frying pan over a medium heat. Heat the olive oil in a pan and cook the onion for 5 mins or until softened. Cut these into 2.5cm (1-inch)-long pieces with a knife. Place on a board and cut into generous 2cm (34in) slices. This recipe is one of hundreds of new recipes which can be found in the book which inspired the series, 250g pasta shapes, such as penne or rigatoni, 2 balls of buffalo mozzarella (250g in total), Freshly grated Parmesan, hard goat's cheese or other well-flavoured hard cheese. 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. Remove from the heat and stir in the remaining butter. Cook for a minute or two less than the minimum time suggested on the packet, so it is marginally underdone. Add the fusilli to the pan and cook according to the packet (package) instructions, until cooked but still firm (al dente). By signing up you agree to our User Agreement and Privacy Policy & Cookie Statement. Wrap the roll in a large tea towel as tightly as you can, securing with string to help keep the roll in shape. A potato ricer gets great results. Its an autumn morning at Vogue House, and three editors are oohing and aahing not over a couture dress or vertiginous stiletto but a cookbook Ruth Rogers has just placed on a glass desk. The more the zucchini (courgettes) cook down, the creamier they are. Stir in the Parmesan; as it melts in, the mixture will become thick and creamy. 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. Mix the capers with red-wine vinegar and olive oil. Juice of lemon. Stir in the chopped basil and the lemon zest. 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. Add the sauce to the spaghetti and shake the pot so that each strand of pasta is coated with the cheese. SPINACH PASTA WITH RICOTTA AND SUMMER HERBS. Order Now. In the summer, we make large plates of beautiful fresh tomato crostini, a delicious and informal way to start a long lunch or dinner. Excerpted from River Caf London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant by Ruth Rogers, Rose Gray, Sian Wyn Owen and Joseph Trivelli. Cook the tagliatelle in a generous amount of boiling salted water, then drain thoroughly and return to the saucepan. Toss together, cover with clingfilm and marinate for a few hours, stirring occasionally. Cut the zucchini in half lengthways and then into 2cm pieces. . Cut flush and beautifully printed in Italy, every single page is a different colour, fronted by a rainbow cover designed by Michael Nash Associates and emblazoned with the playful title: The River Cafe Look Book: Recipes For Kids Of All Ages. Use pecorino Romano, a salty cheese with the same crystalline formation as Parmesan. and then add the eggs one by one. Just before they turn brown, add the herbs. When hot, add the courgettes and a sprinkling of salt and pepper. Thirty years and 12 cookbooks later, we have a new bookThe River Cafe Look Book for Kids of All Ages. When in Venice we have to visit Harry's Bar to eat this delicious bar snack and to enjoy watching the barmen make their famous Bellinis. Start to add the hot stock, ladle by ladle, stirring continuously, and allowing each ladleful to be absorbed by the rice before adding the next. Scrape off and discard the cooked skin, and put the flesh through a coarse mouli. 2. Casual Dining Brunch and dinner offerings. Extracted from The River Caf Classic Italian Cookbook by Rose Gray and Ruth Rogers, published 24 September by Michael Joseph at 30. Using your hands, quickly mix to form a smooth, soft dough. As it is mixed the ball of dough should become smooth. 3. Immediately remove the breadcrumbs and herbs from the oil using a slotted spoon, and drain on kitchen paper. 150ml/5fl oz white wine (Verdicchio Classico), 1kg/2lb 4oz ripe tomatoes, skinned, seeded and chopped, 3 tablespoons fresh flat-leaf parsley, chopped. Heat the olive oil in a large frying pan over a medium heat and add the courgettes. The lemon makes it zesty and summery. Download on iHeart Radio, or wherever you get your podcasts. Add the breadcrumbs to the garlic-flavoured oil and cook until golden. They will start with antipasti (which are very easy to put together) and then have a small amount of pasta, followed by a simple main course, say grilled meat or fish with a single vegetable. Add the garlic and cook briefly, then add the fennel seeds and chilli. Spread the olive paste along the edge of the side nearest you, and then spread the ricotta mixture over the rest of the sheet to a 1cm (12in) thickness. Using a pasta machine, roll the balls out into long strips (do this one at a time to prevent drying) as thin as possible. It is available at good supermarkets at last. 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. Stir in the butter, Parmesan, cavolo nero, black pepper and some salt if needed. Home-made vanilla ice cream or whipped cream, Baked vanilla custard with burnt, caramelized sugar topping, Served with home-made vanilla ice-cream or whipped cream, Rich chocolate cake with home-made vanilla ice cream, Chai tea concentrate with extracted tea frothed milk dusted with cinnamon, Sri Lanka black tea, cornflowers, lemon peel, orange flowers & bergamot oil, Sri Lanka black tea, liquorice root & natural vanilla, Chinese green tea, apple pieces, cloves, cinnamon & natural flavor, Chinese jasmine green tea, pineapple & mango pieces, passion fruit, Black tea, passion juice, lime juice (served cold), Ginger, lime, passion juice, honey (served cold), Hibiscus petals, rose petals, apple peel, rosehip, natural flavor, Hibiscus flowers, apple peel, lemon peel, lemongrass, ginger, Rooibos, liquorice, cinnamon, fenugreek, natural flavoring, Chilli seeds, cocoa shells, natural chocolate. Add the basil to the tomatoes and toss well. Auburn hair paired with chocolate truffles. Cut flush and beautifully printed in Italy, every single page is a different color, fronted by a rainbow cover designed by Michael Nash Associates and emblazoned with the playful title: The River Cafe Look Book: Recipes For Kids Of All Ages. the only other ingredient needed is sun. It gives a bit of a kick at the end. Add the breadcrumbs to the pan and cook until crisp and golden. Outdoor seating. Put the gnocchi into the pan, mix well and serve. All evening bookings are required to vacate the restaurant by 11:30pm. , optional. Grill the ciabatta slices on each side. Add salt and pepper. Heat gently. The mixture should be thick enough to spread on a crostino. Meanwhile, cook the spaghetti according to the pack instructions. Bring a large saucepan of salted water to the boil and add potatoes. 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. As it turns out, yes. Continue until the rice is al dente. Step 4. To make the olive paste, put the olives, garlic, basil and marjoram into a food processor and pulse-chop. To revist this article, visit My Profile, then View saved stories. Heat the oil in a saucepan and gently fry the garlic until it begins to colour. Tusker, Tusker light, Tusker Malt, Guinness, White Cap, White Cap Light, Pilsner. Gnocchi should be made as light as possible. Norwegian salmon fillet grilled or teriyaki sauce served with grilled broccoli and crispy potatoes. Top and tail the courgettes, then cut into chunky slices, 8-10mm thick. 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. This is a very comforting dish. Add the water and cook until the beans are tender. Mix with the drained pasta and top with a generous grating of cheese. Want to bookmark your favourite articles and stories to read or reference later? We replied we were chefs, not writers. a is cooked when it falls away from the sides of the pan. Drain, reserving 120 ml (4 fl oz/12 cup) of the cooking water. Rose Gray & Ruth Rogers 2009. Starting with the olive edge, gently roll the pasta up into a large sausage, about 6cm (212in) thick. Sift the flour over the warm potatoes and make a well in the centre. To enquire about holding an event at The River Cafe or off-site, please email events@rivercafe.co.uk or call 020 7386 4240. Stir in the chopped basil and the lemon zest. Reduce the liquid by half, strain and add to the mussels. Tear up the mozzarella with your hands and add it to the pasta, along with the cream. Divide the dough in half, and knead each half by hand for three to four minutes until completely smooth. 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