Trullo

Product Information

Categories: Dressings & marinades; Salads; Appetizers / starters; Lunch; Cooking for 1 or 2; Summer; Italian My pumpkin was very watery, so once I had added more (in my case 80g) instead of the 1/2 tbsp of flour called for in the recipe it worked and we had little tasty, very airy and light pumpkin gnudi. Learn a British take on Italian cooking from one of London’s brightest chefs. Trullo offers the ultimate in warming comfort recipes for cold winter nights. Accompaniments: Castellucio lentils and salsa rossa; Braised fennel and purple olive dressing; Grilled little gem, peas, pancetta and mint; Poached potato, grilled radicchio, oregano and anchovy; Roseval potato, red pepper, anchovy, olive, chilli and rosemary al forno; Runner beans, red pepper, basil and crème fraîche; Stewed bobby beans; Baked borlotti beans, coco blanc or cannellini and salsa rossa/verde

Yes, I know what you’re thinking, “why would I even attempt to cook a recipe that’s designed to be cooked by a professional chef?” To which I say, “well, why the hell wouldn’t you?” before hastily adding the caveat that although these cookbooks have been written by top, top chefs none of them have been designed for chefs. They’ve been written with home cooks like you and me in mind. People who want to replicate the sensual experience of the River Cafe in our living rooms but haven’t got the foggiest idea of where to start. The answer, it turns out, is the River Cafe cookbook. Go figure. Siadatan’s recipes… are simple and fly in the face of stringent Italian culinary rules Francesca Angelini, Sunday Times This wonderful book would make an excellent gift for those lovers of Italian cooking, and for those that have experienced a sumptuous meal at Trullo or Padella. The recipes are for the home cook, to show that you can createluxurious, show-stopping feasts – like a slow-braised lamb shoulder cooked withpeas, potatoes and mint in just one tray – that will not only have you jumpingfrom foot to foot as they come out of the oven, but that require a minimumof prep work and washing up. And you can still feel like you’re eating food ina proper Italian trattoria without splashing out: a simple plate of Tuscan pici(made from just flour and water) is as frugal – and delicious – as it gets. Recipesinclude some of our favourite Italian classics, butthe majority are our very own, Tim Siadatan'screations, trialled and tested on the menu at Trullo overthe years.

A lovely salad, but I ended up squeezing lemon juice over as a I wanted an acid hit like you'd get from ceviche

Who’s the author? London restaurant Trullo, and its baby sister, Padella, are taking the food world by storm with modern Italian recipes with a British twist. The chef behind them, Tim Siadatan, presents this must-have Italian cookbook. In the Trullo Cookbook, Tim Siadatan, the chef behind Trullo and Padella, presents a British take on Italian cooking by marrying the best of Italian cuisine with the best of British produce. Ingredients: pasta flour; egg yolks; courgettes; yellow courgettes ; lemons; dried chillies; cooked brown shrimpThis is the book I've been waiting for. I love Trullo's understated style and the integrity and quiet confidence of the kitchen Nigel Slater A very humble but tasty dinner. The two of us ate the entire recipe with a little crusty bread on the side. Used tinned beans and bacon lardons. Ingredients: ox hearts; fresh borlotti beans in pods; bay leaves; rosemary; tomatoes; red peppers; olive oil; red chillies; datterino tomatoes; Cabernet Sauvignon vinegar A classic book that is also very much a part of its time, conveying so well the charm and energy that is Trullo Sam Clark Ingredients: radicchio; oranges; dried oregano; Cabernet Sauvignon vinegar; bocconcini mozzarella cheese

Ingredients: pasta flour; egg yolks; onions; crown prince squash; dried chillies; ground cinnamon; marjoram; ricotta cheese; Parmesan cheese; whole nutmeg; crème fraîche; parsley; Gorgonzola dolce cheese Written by a young star of the London food scene, and inspired by his restaurants, Trullo in Islington and Padella in Borough Market, this is your go-to cookbook for Italian classics with a British accent… Siadatan traces his passion for Italian food to a Proustian encounter with succulent tomatoes on a family trip: "almost a spiritual moment". His sublime dishes have the same effect Juanita Coulson, LadyWhat’s it about: Trullo presents a British take on Italian cooking, marrying the best of the Italian cuisine together with British produce. This cookbook is about enjoying every element of Italian cookery, whether than be putting on an impressive dinner party spread or simply mastering the perfect, silky pasta sauce. For the restaurant: 'The dream restaurant. great food, expertly cooked - there's no secret to Trullo's success' Jay Rayner I used jarred roasted peppers which I won't do next time as they taste nowhere near as nice as homemade (too much vinegar). Made this for the baked borlotti beans dish This was very tasty but I was confused as to what the final consistency would be as there's no picture and not a lot of descriptive information. I cooked mine down quite a lot, a crust never formed but I let most of the water evaporate without letting the beans turn to total mush. Had with sourdough and the salsa If this book helps you create anything half as delicious as the food served at his two restaurants, it’s a worthy investment Jamie Magazine

Cacio e pepe (cheese and pepper) is a classic dish from Rome and is one of our most popular dishes when it goes on the menu. Ingredients: pumpkins; dried chillies; ricotta cheese; ground cinnamon; marjoram; Parmesan cheese; whole nutmeg; egg yolks; semolina; sageA book for everyone who loves great food, which is so beautifully written with clarity and care Woman & Home