Home cooking from Villa Inglese

PASTA ALLA GENOVESE

05 April 2020

Every chef should know their onions! Un piatto napoletano tradizionalmente servito la domenica, creato da uno chef chiamato Genovese - non ha nulla a che fare con il pesto! SERVES 4 Bisogna iniziare a preparare il piatto il sabato, cuocerlo per quattro ore, quindi cuocerlo per altre quattro ore la domenica mattina in...

TORTA DI VERDURA

29 March 2020

A vegetable torta made from classic Ligurian ingredients: swiss chard, french beans, potatoes, courgettes, borlotti beans, pesto and pine nuts. SERVES 4 This dish will take around one and a half hours from start to finish with around 50 minutes of prep time and 40 minutes of cooking time at 165°C....

TIRAMISU

29 March 2020

The title says it all - tiramisu. SERVES 4 It shouldn’t take more than forty minutes. But you should leave the tiramisu in the fridge, covered for a couple of hours. TOP TIPS: I beat all the egg whites to make the meringue to mix with the mascarpone. But probably...

PASTA E FAGIOLI I

27 March 2020

Probably the only dish that unites Italy and therefore, also its most divisive. The not so healthy version. SERVES 4 The quick version takes about forty minutes. Using borlotti beans that are already cooked and without the prosciutto stock and its skin, which I like to use. But, then the takes twenty four hours of organisation....

PASTA E FAGIOLI II

26 March 2020

This is the healthy version. Extra virgin olive oil. No lard or pig skin. SERVES 4 If you chop and cook you can make this in forty minutes. If you want to make the orecchiette as well that’s another good hour. TOP TIPS: I like more vegetables than pasta, so I use...

BOLLITO MISTO SALAD

25 March 2020

A Vegetarian ‘Bolitto Misto’! Or, a ‘Bolitto Misto’ Salad. SERVES 4 It all depends on how adventurous you want to be but this shouldn't take more than forty minutes. TOP TIPS: Use vegetables that are in season. What makes this dish...

BOUILLON PRIMAVERA

22 March 2020

Bouillon. The way it is spelt, the sound the word makes, the way one has to move ones mouth to say it, the clear amber colour it has and that marvellous reinvigorating flavour with all those carefully chopped vegetables floating in it signifies one thing for me – La Belle France. SERVES 10 This will take around...

CAPONATA DI VERDURA

21 March 2020

I call this a caponata and it is - loosely. But I keep it fresh and use as little oil as possible and no deep fat frying. There is no aubergine in this version as I feel it makes the dish lose its crunch and sharpness. This appears in my cooking in many different forms. It’s very simple. But requires attention to detail and it’s delicious....

PALOTTE

20 March 2020

The Apennines on a plate. SERVES 4 Fifteen minutes to mix the ingredients together. Leave to rest in the fridge for an hour. Roll into balls and Deep fry. TOP TIPS: The oil shouldn’t get to hot or the palotte will brown too fast on the outside and...

COMPOSTA DI VERDURA MEDITERRANEA

20 March 2020

A strange dish – it never tastes the same twice over. SERVES 4 It takes at least forty minutes to cook the vegetables. They all cook at different times. So remove when they are done and place in a container and cover, so they steam in their own juices. Then thirty minutes to peel and chop the vegetables...

CODA DI ROSPO IN TRIPPA

20 March 2020

Basically, you are after the cheeks of the monkfish as the part you eat. But all the flavour and the gelatinous quality, which gives the finished sauce it’s tripe like quality, comes from whole head. it’s a dish which needs a certain amount of bravado. SERVES 4 The head will take an hour to cook. Then you...

VIGNAROLA SPRING SALAD

20 March 2020

A wonderful dedication to spring. SERVES 10 A prep time of one and a half hours does seem quite long for this dish but all these spring vegetables are time consuming to prepare. TOP TIPS: Your job is to bring out the flavours of the ingredients and then marry them together....

MINESTRA DI LENTICCHIE, VERZA E POLLO

20 March 2020

It is a recipe which can go in many directions. It doesn’t have to end up as a soup at all. SERVES 4 To make the soup is very simple and takes about forty minutes. But you do have to have certain things already prepared at hand to make the soup. Like cooked lentils or other cereals and some a cooked...

FARINATA

12 February 2020

In Livorno, they make the farinata into a sandwich and it is called ‘cinque e cinque’ – originally five lire of bread and five lire of farinata. SERVES 4 As the batter needs to rest overnight for the gluten to form it’s best to begin the process the day before you intend...

CARBONARA CON ASPARAGI SELVATICI

11 February 2020

Niente cipolla per piacere e non esagerare con le uova! TOP TIPS: Partire da una base di 3 rossi d’uovo e un uovo intero per persona e un mix di parmigiano e pecorino. un buon consiglio e di tagliare prima il guanciale a bastoncini e metterli frigo in modo che siano ben freddi prima di rosolarli,...

CARPACCIO

11 February 2020

What my son would call a great salad! TOP TIPS. keep the beef as cold as possible. Trim the beef and then cut into thin slices and place the slices of beef between two pieces of baking paper and beat with a ‘batti carne’...

SPELT & CHESTNUT SOUP

20 December 2019

Top tips. the tricky bit is to unite all the ingredients together, cooking the chestnuts down to thicken the soup and then adding the spelt at the right moment so that it absorbs all the flavours of the other ingredients without becoming overcooked. First to prepare the chestnuts. bring a large pan of water to the boil. While...