These beans are a favorite dish I make at Ci Siamo, but this is the same way I cook them at home. Fried rosemary and sage add a little crunch, while a shower of Piave cheese and a drizzle of good olive oil elevates their humbleness. Plus, the oil-cured black olives are fun—they look like beans in the bowl at first glance, but one bite in, and you get a hit of their salty richness. For the best texture, use a mix of white, brown, and black beans since the smaller ones will break down just enough to create a velvety sauce
A dish I was tasked with making when I was working in my first restaurant job at The Dorchester Hotel. Needless to say, the skill of making gnocchi has stayed with me and they often feature on the menus I write. The key is to not overwork the potatoes when mashing: you need it to be dry and floury to give you the best chance of success. Don’t be disheartened even if you fail: there is a lesson in that.
Don’t burn the sage: burn the butter, add the sage and the aromas will create a wonderful sense of calm in your home.
These are Brussels sprouts but with a difference. First, they are finely shredded and sautéed in plenty of butter flavoured with nutmeg and sage, then they are combined with orecchiette, double (heavy) cream and plenty of Parmesan.
There are few things in life more welcoming than the scent of a roast chicken –
it has to be the ultimate comfort food, the sort of dish that brings people together around the kitchen table. This recipe for pot-roast chicken is good-mood food, and good-mood cooking, too. You just throw everything in the pot and let it roast away merrily. A wonderfully simple way to honour a whole bird.
The herbaceousness of butter lettuce lends itself perfectly to panna cotta. There is a gentle bitterness that cottons to the fat in the cream here. Then come the strawberries and their bright sweetness. A finish of olive oil, and this truly wows.