We arrived back to on Friday evening and decided to continue the Italian theme for dinner on Saturday. The structure of a full Italian meal is usually some kind of antipasta followed by gnocchi/pasta, then a meat/fish dish and finally dessert.
We started with a simple melon and parma ham salad – simply drizzle over some olive oil and lemon juice (if there wasn’t mozzarella in the next course I would have followed Nigel Slater’s lead an added some good quality buffalo mozzarella, flat-leaf parsley and served it on a bed of rocket).
Next was the gnocchi course – for this recipe I turned to Lorraine’s site. I used 500g for 6 as we were having four courses.
Take T-bone steaks. Sear. Rest. Olive oil + rosemary. Serve on bed of rocket. Could it be any easier?
For dessert you are going to get an actual recipe. These semifreddos come from Bill Granger’s Everyday. He marbled the raspberries and nuts into the mix halfway through freezing whilst I kept the overall flavours the same by serving mine with a raspberry coulis and a sprinkling of pistachios, (the assigned plates are The Doc's attempt at decoration).
Rosewater Semifreddo
(adapted from Everyday by Bill Granger)
Serves 6
6 egg yolks
3 tbsp honey
250 ml cream, whipped
2 tsp rosewater (the best place to buy this is middle-eastern shops – it’s cheap and hasn’t been sitting on the shelf for a year, I got mine in Spiceworld in Portobello)
We started with a simple melon and parma ham salad – simply drizzle over some olive oil and lemon juice (if there wasn’t mozzarella in the next course I would have followed Nigel Slater’s lead an added some good quality buffalo mozzarella, flat-leaf parsley and served it on a bed of rocket).
Next was the gnocchi course – for this recipe I turned to Lorraine’s site. I used 500g for 6 as we were having four courses.
Take T-bone steaks. Sear. Rest. Olive oil + rosemary. Serve on bed of rocket. Could it be any easier?
For dessert you are going to get an actual recipe. These semifreddos come from Bill Granger’s Everyday. He marbled the raspberries and nuts into the mix halfway through freezing whilst I kept the overall flavours the same by serving mine with a raspberry coulis and a sprinkling of pistachios, (the assigned plates are The Doc's attempt at decoration).Rosewater Semifreddo
(adapted from Everyday by Bill Granger)
Serves 6
6 egg yolks
3 tbsp honey
250 ml cream, whipped
2 tsp rosewater (the best place to buy this is middle-eastern shops – it’s cheap and hasn’t been sitting on the shelf for a year, I got mine in Spiceworld in Portobello)
- Beat egg yolks and honey together until pale and doubled in size
- Fold in the cream and the rosewater
- I froze mine in individual dariole moulds which I lined first with cling film
4 comments:
Kate hope you had a fantastic time, dying to see some pics if you have them.
The steak looks gorgeous and I've made these smeifreddos - YUM!
We had a fab time thanks, pics will follow at the weekend.
I made the lemonade from your site this evening - so easy and really refreshing.
Love parma ham and melon, love gnocchi obviously and love bistecca fiorentina so next time this is on the menu I'll bring the wine:) Grazie for the link, looking forward to the pics!!
Thanks Lorraine!!
I just love all the food on your site. My mum was in Limerick for the weekend and I sent her to 'La Cucina'. She is still raving about her chocolate dessert.
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