Recipes and News
Milk-poached cod with garlic-infused chickpea and Frescobaldi Laudemio purée
• 600g of cod
• 500g of whole milk
• Salt and pepper to taste
• 200g of chickpeas
• Frescobaldi Laudemio
If using dried chickpeas, soak them in cold water overnight, changing the water at least 2 times.
Cook the chickpeas in plenty of water with 2 unpeeled cloves of garlic, a sprig of sage, one bay leaf and a glug of extra virgin olive oil. Do not add any salt while the chickpeas are cooking, as it will make them hard. Salt will be added after they are puréed.
Allow the chickpeas to simmer on a low heat until they are soft and well-cooked.
While they are cooking, de-bone and skin the cod, and put it in a saucepan with the milk. To ensure the fillets don’t fall apart, cook slowly on a low heat. Once they are ready, strain the milk and pat the fillets dry.
Strain the chickpeas and push them through a fine sieve to obtain a purée. Once the purée is ready, add salt, pepper and a generous splash of Frescobaldi Laudemio. Use two spoons to form quenelles of the chickpea purée, place them on a serving dish and then top them with the cod fillets, a few slivers of fried garlic and sage, or some deep fried leek if desired, a teaspoon of the milk in which the cod was poached, some pepper and a drizzle of Frescobaldi Laudemio.
Mini Tuscan kale soufflé with anchovy and Frescobaldi Laudemio sauce
Frescobaldi Laudemio have created some wonderful new recipes which work beautifully with their intense, spicy Tuscan oil. This starter is the first in the series.
Ingredients for 6-8 mini soufflé
• 500g of Tuscan kale (cavolo nero)
• 5 eggs
• 1/2 clove of garlic
• Small pinch of nutmeg
• 50g of Parmesan
• Salt and pepper to taste
• 50g of anchovies (in salt), to be soaked in cold water the night before
• 50g of Frescobaldi Laudemio
Wash and separate the Tuscan kale leaves, then sauté them in a pan with half a clove of garlic and a bit of oil. Let the kale cook, then season with salt and pepper. Place everything in a blender, add the eggs, Parmesan and nutmeg, then blend.
Grease and flour the moulds, then fill them with the mixture.
Bake the mini souffles in a bain-marie for 45 minutes at 140 degrees.
For the sauce, rinse the anchovies and remove the bones, insides and heads. Dry the anchovies and finely chop them until a paste is formed. Then whisk in the Laudemio Frescobaldi until you achieve a smooth sauce.
Finish off the dish by topping the mini soufflé with the Laudemio Frescobaldi sauce.
Gigli with Chickpeas and Za'atar
This Ottolenghi recipe seems made for January. Warming and beautifully spiced with zaatar, lemons and herbs, it is a wonderful antidote to the rich and heavy foods of the past season. Orecchiette pasta works equally well here. If you do not have the time or inclination to make fresh za'atar, use the Mymoune ready-mixed version to speed things up (find this in the 'Store Cupboard' section of the website).
For vegetarians or vegans the chicken stock can be replaced with vegetable, and simply omit the anchovies.
90ml olive oil (something with creamy texture and herbaceous notes such as Colonna would work very well here)
2 onions, peeled and chopped
2 tsp ground cumin
2 cloves garlic, peeled and crushed
3 long shaved strips of lemon skin
2 tsp chopped rosemary
2 tbsp chopped thyme
1 tbsp chopped sage
2 400g cans chickpeas, drained
1½ tbsp finely chopped anchovies (optional)
300ml chicken or vegetable stock
2 tbsp lemon juice
Salt and black pepper
400g gigli or orecchiette
20g chopped parsley
20g chopped mint
1 tbsp za'atar
Put a large sauté pan on a high heat, add two tablespoons of the oil, then add the onion and cumin and fry for eight minutes, until caramelised and soft. Add the garlic, lemon peel, rosemary, thyme and sage, cook for two minutes more, then add the chickpeas, anchovies, stock, lemon juice, a teaspoon of salt and some black pepper. Bring to a boil and cook for three minutes, so the liquid thickens; mash some of the chickpeas into the sauce to help it along.
Bring a large pan of salted water to a boil, add the gigli and cook for eight minutes, until al dente. Drain, transfer to a bowl and mix with two tablespoons of oil.
Divide the pasta between four plates. Fold the parsley and mint into the sauce and spoon over the pasta. Sprinkle za'atar on top, add a final dribble of oil, and serve at once.