Seasonality doesn’t just refer to the winter-friendly ingredients, adjusted cooking methods are just as important as we travel through the year. Hence, these hearty recipes are full of slow-cooking, roasting and braising to bring out the sweetness in winter vegetables and the tenderness in heftier meat cuts. If these Italian dishes are making you wish you were on your own little vacation, then why not bring the summer lunch recipes into your own home to get you one step closer to that holiday feeling?
Slow roast shoulder of pork with fennel seeds and chili
Slow roast shoulder of pork with fennel seeds and chili
Be warned: this pork takes over five and a half hours to cook, but, as with most slow roasts, it demands minimal attention form the cook and the results are truly stunning. Serves 8 Ingredients:
2 kg pork shoulder, bone-in, skin on (and scored by butcher) 1.5 tbsp sea salt 2 tbsp fennel seeds, lightly crushed 1 tbsp chilli flakes 2 red onions, halved 2 carrots, peeled and halved lengthways 2 sticks celery, halved 1 bulb garlic, skin on, broken into cloves A handful of bay leaves 600 ml water or chicken or vegetable stock
Method:
Scallops with sage, pancetta, black pepper and capers
Scallops with sage, pancetta, black pepper and capers
Try to buy a whole piece of smoky pancetta and slice it yourself; the pre-cut lardons sold in packets won’t have quite the same heft. Serves 4 as a starter with bread Ingredients:
2 tbsp fruity olive oil, plus extra to finish 100g pancetta in the piece, sliced into generous lardons 12 large scallops, with roe if possible, taken out of shell and cleaned 1-2 tbsp capers, rinsed and drained 1 tsp crushed black peppercorns Small handful sage leaves 1 lemon, halved Good, rustic bread, to serve
Method:
Roast radicchio with garlic and thyme
Roast radicchio with garlic and thyme
Roasting radicchio (or chicory) heads makes them sweet with nutty, caramelised edges. Serves 4-6 or 8 if with pork shoulder Ingredients:
3 whole radicchio heads, bases trimmed Olive oil, plenty Handful of thyme sprigs 6 garlic cloves, left whole and unpeeled 1 tbsp red wine vinegar 1 ball smoked mozzarella, drained
Method:
Roast turbot with salsa verde and pumpkin
Roast turbot with salsa verde and pumpkin
You can vary the salsa herbs – try adding a little tarragon or a more generous amount of coriander or chervil. Serves 4 Ingredients: For the roast pumpkin or winter squash:
600g winter squash or pumpkin, peeled, deseeded and cubed 3 tbsp olive oil Large pinch dried chilli flakes
For the salsa verde:
3 garlic cloves, peeled 2 tsp capers, rinsed 2 tsp red wine vinegar 2 large handfuls fresh herbs including parsley, mint and basil 150ml extra virgin olive oil
For the fish:
4 x 175-200g turbot fillets 4 sprigs rosemary 4 tbsp olive oil
Method:
Osso bucco with gremolata
Osso bucco with gremolata
No winter Italian collection would be complete without a hearty osso bucco recipe. This version includes tomatoes (many don’t) and is the perfect make-ahead dinner party dish for the colder months. Make it the day before, or even in the morning, and simply reheat gently before serving with the vibrant gremolata and your choice of mash, polenta or risotto. Serves 4-6 Ingredients: For the osso bucco:
40g plain flour 6 veal osso bucco (around 1.6 kg) 3 tbsp olive oil 2 carrots, diced 3 celery sticks, diced 2 onions, diced 4 cloves garlic, chopped 2 tbsp tomato puree 200ml white wine 400ml veal or beef stock 1 x 400g tin chopped tomatoes 2 bay leaves
For the gremolata:
3 garlic cloves, finely chopped Large bunch parsley, finely chopped 2 lemons, finely grated zest only
Method:
Pine kernel torte
Pine kernel torte
An easy, after-dinner or teatime cake. If you do want to serve it for tea, you could split it horizontally and fill with whipped cream or mascarpone and fig jam. Serves 8-10 Ingredients:
100g pine nuts 175g unsalted butter, softened, plus extra to grease the tin 175g light brown soft sugar 3 eggs 1 tsp vanilla extract 60ml Vin Santo, plus extra to serve 200g plain flour, sifted 1 tsp baking powder Finely grated zest of 1 lemon, finely grated zest only 300ml double cream, softly whipped, to serve Sliced tangerines, rosemary and honey, to serve
Method:
Proper tiramisu
Proper tiramisu
I say ‘proper’ because it isn’t diluted with inauthentic double cream; whipped eggs and mascarpone provide all the richness and air needed. Try to make the tiramisu a good few hours ahead of time, to give the layers a chance to soften and mellow. Serves 6 Ingredients:
400ml strong espresso, hot 50ml rum or amaretto 150g golden caster sugar 3 eggs, separated 500g mascarpone, at room temperature 100ml marsala 200g Savoiardi biscuits 50g cocoa, sifted 50g dark chocolate, finely grated
Method:
