From simple pork sandwiches to an elegant rack of lamb with a pistachio crust, Angela Hartnett gives you recipes that she likes to cook at home and she says that home cooking is more about sharing good meals with friends than showing off cheffy skills.
The recipes are simple and tasty and not too complicated. After all, you want to spend time with your guests, not be stuck in the kitchen all night!
There are 200 simple recipes and over 70 color photos….
including a few step by step photos…
We had the pleasure of meeting Angela at her restaurant, Murano when we were in London in July.
We’ve made a handful of her recipes from the book including White Onion Risotto and the Lamb Rack with Pistachio Crust. Last night I made the Fusilli with Sprouting Broccoli, Chili and Garlic and I also added fresh broad beans to it.
|Fusilli w/Sprouting Broccoli, Broad Beans, Chili & Garlic|
I made a good bit of it so there’s plenty of leftover for me to have with lunch today. I used a mix of plain pasta and whole wheat pasta as I didn’t think I had enough of either.
FUSILLI w/SPROUTING BROCCOLI, CHILI & GARLIC
250g sprouting broccoli, broken into small florets
375g dried fusilli
4 Tbsp olive oil
1 chili, finely chopped
2 garlic cloves, finely sliced
handful of freshly grated parmesan cheese (optional)
salt and freshly ground black pepper
Bring a large pan of salted water to the boil and cook the broccoli florets until tender. Remove the broccoli, keep the cooking water in the pan and bring it back to the boil.
Add the pasta to the pan and stir and cook according to the package instructions until al dente.
Heat 2 tablespoons of the olive oil in a frying pan and saute the chilli and garlic, without coloring. Add the cooked broccoli, season and set aside.
Drain the pasta and put it back in the pan. Toss in the broccoli sauce. Finish with the grated cheese, if using and the rest of the olive oil. Serve immediately.
As a side note, this recipe is South Beach Diet friendly for Phase 2 if all whole wheat pasta is used.