Jamie Oliver
One-Pan Sweet Tomato Gnocchi With Asparagus
This easy gnocchi dinner is the best of both worlds. Tomato sauce meets hazelnut pesto in this one-skillet meal.
Spelt Spaghetti, Vine Tomatoes & Baked Ricotta
Spelt spaghetti has an incredible nutty taste and is a great alternative to regular spaghetti, as it's high in wheat bran fiber, or beta-glucans, which help keep our cholesterol levels in check.
Chicken & Squash Cacciatore, Mushrooms, Tomatoes, Olives, Bread
This truly comforting one-pan supper contains three of our 5-a-day, and the chicken fulfills half of our daily vitamin B12 needs, helping us make healthy red blood cells.
Insanity Burger
Competition for the best burger in London has gone mad. Some burgers are gourmet and piled high with toppings, whereas others are thinner, simpler, wrapped in paper, steamy and sloppy. All I can say is my insanity burger is going to be right up there—the method is almost ritualistic in what it requires you to do to get close to burger perfection. I've also used the brilliant technique of brushing the burgers with mustard and a dash of Tabasco Chipotle sauce as they cook to build up an incredible gnarly layer of seasoning.
Anchovies in Tomato Sauce with Pasta
Editor's note:The recipe and introductory text below are from Jamie Oliver's book
Jamie's Italy．Pasta con acchiughe e pomodoroThis is a poor people's pasta from Palermo in Sicily. You could use tagliatelle or spaghetti, but if you can find margherita pasta it's great — it looks thicker than spaghetti, and it's frilly down one edge. This sauce has great flavor and is very Sicilian with the raisins and pine nuts. P.S., I'd like to thank my mate John Hamilton, the incredible art director on this book, who made this dish with me in Sicily. He made it with such care and concentrated so hard staring at it that I thought it might turn to stone! As you can see from the picture, it goes to show that even a Glaswegian geezer can produce a pretty and delicate dish.
Quick Tiramisu
Editor's note:The recipe and introductory text below are from Jamie Oliver's book
Jamie's Italy．_Tiramisù veloceThere are lots of different recipes for tiramisù — this one includes my favorite twists on the original and it works really well with those bought ladyfingers. Try it — you'll get fantastic results. The word tiramisù translates as "pick-me-up."_
Crostini with Prosciutto, Figs, and Mint
Editor's note:The recipe and introductory text below are from Jamie Oliver's book
Jamie's Italy．我一直认为crostini brusche那么小tte but this isn't completely correct, as they are usually made with white bread instead of sourdough. I'm told that in the old days the bread would have been so stale that it would have to be soaked in a little stock or juice to make it chewy and edible again, but don't worry. In this day and age you don't have to do this. In Italy they simply grill a half-inch slice of ciabatta, rub it with a cut clove of garlic, drizzle it with oil, and season it with salt and pepper.
