parsley

panzanella

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This traditional Tuscan salad really tastes of the summer. It’s really tomatoey because the juices of the tomatoes go into the dressing. Combine it with my aubergine spaghetti and you have a perfect dinner combo.

Serves 4-6.

Ingredients:
1 kilo of tomatoes chopped into smallish pieces
2 teaspoons salt
1 large sourdough loaf cut in half and chunks of the middle ripped out and put on a baking sheet (leave the crust)
10 tablespoons of olive oil
1 red onion very finely diced
2 cloves of minced garlic
½ a teaspoon of Dijon mustard
2 teaspoons of maple syrup
2 tablespoons of sherry vinegar
Freshly ground black pepper
A sprig of basil
A sprig of parsley

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slow roasted tomato with runny eggs brunch

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This recipe is my favourite brunch. I love the combo of crunchy and creamy and sweet and savoury. But more interestingly,  rosemary is, according to the centenarians in the Italian town of Acciaroli, the secret to a long life. They should know, they have 300 of them out of a population of 2000.

For 2.

Ingredients:
250g of baby plum tomatoes
3 tablespoons of olive oil
1 tablespoon of sherry vinegar
2 teaspoons maple syrup
A small sprig of Rosemary
A small sprig of parsley very finely chopped
3 eggs
2 slices of sourdough bread
Salt and pepper to taste

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gremolata

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This genius Italian condiment of parsley, lemon zest and garlic is sprinkled on meat, traditionally Osso Buco, fish and vegetables after they have been cooked. It can turn even bland food into a thing of wonder. You can even scatter it over pasta, with olive oil and Parmesan or chuck it over a salad. Great if you are cutting back on salt too.

Makes half a cup.

Ingredients:
1 small bunch of flat leaf parsley, washed and dried
Zest of 2 lemons
1-2 cloves of garlic

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mediterranean roasted shellfish spaghetti

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This recipe was inspired by a roasted Mediterranean seafood platter I had at the Ivy restaurant in London once and which I still dream about. I thought it would be great with pasta, and it is.

Serves 4.

Ingredients:
1 pound of a mix of frozen prawns, scallops, calamari, langoustines (optional), thawed
1 cup of white wine
3 tablespoons of olive oil
1 lemon, zested and juiced
2 minced garlic cloves
small bunch of chopped basil
small bunch of chopped parsley
500g spaghetti

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