TO DRINK: Springfield Life From Stone, a flinty, herby Sauvignon Blanc that matches this mix of sharp and earthy.
TO DRINK: Laphroaig whisky, with a dash of water. Its smoky, peaty flavour is a surprisingly satisfying accompaniment to simple dishes with pure flavours.
Print Recipe Chargrilled cep salad (insalata di porcini alla griglia) Serves: 4 Cooking Time: 20 mins Ingredients ½ a garlic clove 2 handfuls fresh flat-leaf parsley 300g porcini mushrooms salt and freshly ground black pepper, to taste olive oil, for drizzling ½ a lemon 2 handfuls mixed green salad leaves 5 celery stalks, julienned 50g
This dish makes a great supper served with a green salad. You can cut the richness, if you wish, by using milk instead of fresh cream.
Print Recipe Grilled corn on the cob with Parmesan and a coriander, chilli and garlic butter By Luisa Farelo – Serves: 4 Cooking Time: 25 mins Ingredients Butter 45g butter, softened 1 garlic clove, peeled and crushed 30ml (2 tbsp) fresh coriander, chopped + extra, to garnish zest and juice of 1 lime 1 red
Print Recipe Chargrilled calamari with chilli, lime and parsley and guasacaca By Luisa Farelo – Serves: 4 Cooking Time: 30 mins Ingredients Guasacaca (guacamole) 2 ripe avocados, skins and pips removed and roughly chopped ½ garlic clove, peeled and crushed 20ml (4 tsp) red wine vinegar + extra, if needed dash olive oil small handful