Ossobuco ravioli


Ossobuco ravioli 1. Make ossobuco, leaving aside a couple of shanks. When the meat has cooled, remove bones and herbs, and blend.   2. Make the pasta dough: mix 500g flour, 3 eggs + 2 egg yolks and a pinch of salt on a large work surface. Work the dough for at least 10 minutes, [...]



Ossobuco Making ossobuco is an extremely satisfying way to spend an afternoon. I find it very comforting to know that while I’m pottering round the house there is a stock pot simmering away in the corner, slowly extracting all the goodness from meat bones. Softening onion, garlic and celery into a caramelized soffritto further increases [...]


Langoustines - keep it simple

In Spain, one of the most highly valued, and therefore most expensive, crustaceans on the menu is Cigalas. Cigala is variously translated in English as Dublin Bay Prawn (which you may have heard of), Norway Lobster (which sounds like rebranding but is actually a translation of the species name) scampi (which evokes images of breaded [...]

Spaghetti with clams

Spaghetti with clams

I love clams. Like mussels, clams are little stock making machines – the juice they produce is at least half the point. But if I had to choose, my desert island bivalve would be clams. Spaghetti with clams is a classic Italian dish. Like linguini with crab, in restaurants it’s easy to be shortchanged on the [...]

Linguini with crab


Linguine with crab   The Spanish consume the largest amount of fish in Europe (43 kg per person/year compared to 18 kg on average in the UK); they also have the highest life expectancy in Europe (the UK ranks 12th). Of course there are many possible confounding factors at play here – other things that [...]


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