Joe Trivelli’s recipes for pici in red wine, caserecce with langoustines, squash soup and zuppa di crauti | Food

It’s time to deal with your self a bit higher and take a delicate method to feeling good. At Follonica on the Tuscan coast, there’s a prepare staff’ canteen on the finish of the road. I’ve no concept how we discovered it, however my brother and I turned obsessed with it a decade in the past. Lunch was low cost and good, and over time we turned pleasant with the proprietors.

You have been purported to pay with credit out of your job, however we have been capable of pay with money. For a €5 complement, you would have one thing just like the langoustine pasta right here. It at all times struck me as probably the most festive of dishes.

I’ve included two soups, every redolent of a chalet supper, and a pasta drunk with red wine and chestnuts. These are the heartiest of winter dishes that may see you thru to Christmas.

Pici in red wine

In the event you battle to seek out radicchio use a few heads of chicory as an alternative. Serves 4


chestnuts 200g, in their shell
red onion 1
garlic 1 clove
olive oil 3 tbsp
bay leaves 3, recent, reduce in half
radicchio 200g
valpolicella ½ bottle, or one other red wine
pici or thick spaghetti/linguine 400g
butter a bit
parmesan a handful, grated

Warmth the oven to 200C/gasoline mark 6. Rating and roast the chestnuts for 10 minutes. They can be microwaved for 3 minutes, however please do be sure you rating them correctly first. They needn’t be fully cooked, simply peel-able. Peel.

Slice each the onion and garlic very thinly. Place them in an open, low-sided pan, massive sufficient to ultimately accommodate the pasta, with the olive oil and a pinch of salt. Set over a medium warmth. Prepare dinner fastidiously till fully tender. I’m high quality with you including a splash of water sooner or later do you have to really feel the necessity and they threaten to catch. Add the bay and crumble the chestnuts in, too. Finely chop the radicchio and stir it in. Enable it to wilt and lose a few of its brightness and bitterness. After a few minutes, add all of the wine and flip the warmth up. Simmer for 12 minutes.

Drop the pasta into a big saucepan of well-salted boiling water and cook dinner for 3 minutes lower than the time acknowledged on the packet. Drain, reserving loads of the cooking water. Enable the pasta to complete cooking in the sauce over a low warmth. It would tackle the color of the wine. Add the cooking water when needed, ¼ of a cup at a time – terminating the cooking off the warmth with freshly floor black pepper, a beneficiant knob of butter and a handful of grated cheese.

Caserecce with langoustines

‘The most festive of dishes’: caserecce with langoustines.
‘Probably the most festive of dishes’: caserecce with langoustines. {Photograph}: Romas Foord/The Observer

It is very important use the identical pan all through as it’s going to grow to be charged with flavour in the course of the preliminary stage. Contemporary complete langoustines are a correct deal with, however you may substitute with frozen. In the event that they aren’t complete, simply the tails, that’s high quality so long as they nonetheless have the shell on. I’ve tried this with home made gnocchi too, and it was stratospheric. Serves 4

garlic 2 cloves, thinly sliced
chilli 1, dried
olive oil 3 tbsp
langoustines 20, complete
parsley a small bunch
white wine 1 glass
tinned plum tomatoes 400g, drained and then chopped
caserecce 400g

In an open, low-sided pan with a lid, massive sufficient to ultimately accommodate the cooked pasta, fry the garlic and complete chilli in the olive oil. After a minute, add the langoustines and a pinch of salt. Fry for one other minute of two, turning from time to time. They are going to odor fantastic. Now chop and add a lot of the parsley with the wine, and cowl.

Steam for 5 minutes, then flip the warmth down, uncover and take away the langoustines to a plate. Add the tomatoes to the pan and simmer for 20 minutes.

Throughout this time, peel a lot of the langoustines, leaving a couple of complete for dramatic impact. Watch out because the shells are sharp. You possibly can squeeze any juice left in the heads into the sauce.

Prepare dinner the pasta in loads of salted boiling water. Drain, reserving some cooking water, then add to the sauce with the langoustines and remaining parsley. Flip all the pieces in the sauce, completely, on a low warmth, utilizing splashes of the cooking water to loosen if needed.

Squash and fontina soup

‘Part soup, part fondue’: squash and fontina soup.
‘Half soup, half fondue’: squash and fontina soup. {Photograph}: Romas Foord/The Observer

Half soup, half fondue, this unites a few of my favorite winter flavours and textures. Fontina isn’t a necessity; emmental, for instance, could be simply pretty much as good. Serves 4

winter squash 1, about 2kg
olive oil 1 tbsp
garlic 4 cloves, complete however peeled
thyme ½ bunch
bread 2 thick slices
milk 750ml
fontina 500g


Warmth the oven to 180C/gasoline mark 4. Peel the squash, reduce in half, take away the seeds and chop into items. Toss in olive oil with the garlic cloves, thyme branches, salt and pepper. Roast for about half-hour, or till cooked, however not blackened.

Tear the bread into items and bake with a bit olive oil for 8 minutes till crisp and golden. Warmth your serving bowls.

Deliver the milk to the boil with a grating of nutmeg. Lower the fontina into small cubes. Prepare with the bread in the bowls.

Whisk the roasted squash into the new milk till easy(ish). Examine the seasoning and pour over the cheese, which ought to shortly soften.

Zuppa di crauti

‘A failsafe store-cupboard supper’: zuppa di crauti.
‘A failsafe store-cupboard supper’: zuppa di crauti. {Photograph}: Romas Foord/The Observer

I purchase sauerkraut reasonably than make my very own. Given you can additionally use tinned or jarred beans, this can be a failsafe store-cupboard winter supper. In case you have additional time, and just like the meditative strategy of soaking and then cooking dried pulses, I’ve given you the choice beneath. It would reward you with superior flavour. Serves 4

dried borlotti beans 250g (or 400g drained, tinned or jarred borlotti beans)
recent bay leaves 2
sage 2 sprigs
garlic 3 peeled cloves, 2 complete and 1 chopped
olive oil 4-5 tbsp
onion 1, diced
pancetta 100g slice, diced
sauerkraut 360g

Soak the dried beans in a single day in chilly water.

The subsequent day, convey them to the boil in loads of recent water with the bay, sage, and 2 garlic cloves. After 20 minutes, add a couple of tablespoons of olive oil. If the beans want topping up with water, achieve this, simply so that they’re barely coated. In one other 20 minutes or so, the beans ought to be prepared – they’ll be thick and tender. Season.

In the meantime, warmth one other 2 tbsp of oil in a heavy saucepan and cook dinner the onion, pancetta and chopped garlic clove over a medium warmth. When tender, add the sauerkraut and high up with chilly water. Simmer for quarter-hour, then add the beans.

Simmer collectively for a couple of minutes earlier than placing a lid on the pot and permitting to take a seat for 5 minutes for the flavours to get acquainted. Serve.

Joe Trivelli is head chef on the River Cafe, London

The Observer goals to publish recipes for seafood rated as sustainable by the Marine Conservation Society’s Good Fish Information

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