Many of you will visit different countries and experienced new foods over the summer. For those of you who want to relive your holiday, why not join us on a food trip to Italy. Our eat Italian week includes risottos, pastas, pizzas and tarts all our favourite Italian foods.
As usual our menu is a mix of recipes from our favourite chefs and of course a couple of our own. Our five day menu begins with Garlic, thyme and mascarpone risotto. For Tuesday's recipe a quick and simple pasta takes centre stage, with mashed courgette, parmesan and basil. The mid week dish is a new potato, asparagus and goats cheese tart. Thursdays dinner is a rich mushroom and spinach risotto with marinated chicken. Finally last but not least a Friday night treat of Black olive and pecorino pizza.
Monday's meal for eat Italian week is a simple risotto with roast garlic and thyme. This risotto has a lovely creamy mascarpone, toasted almonds and breadcrumbs topping. The absolute star of this dish is definitely this tasty topping.
This delicious risotto is a Jamie Oliver recipe and is easy to make. If you want to speed up this recipe a little, you can microwaving the garlic instead of roasting.
This simple pasta dish is mashed courgette, flavoured with chilli, garlic, parmesan and basil. The courgette sauce combines with penne pasta to provide a quick and delicious Italian dish.
This recipe is a traditional Italian pasta. All the ingredients are readily available at your local supermarket. For me it’s the perfect last minute dinner.
Wednesday's meal for eat Italian week is a crisp puff pastry tart. Its packed with new potatoes, asparagus and fresh rosemary. The tart is finished with slices of creamy goat’s cheese.
The recipe is originally a traditional Italian country side dish of potato, asparagus and rosemary. We encase the ingredients in a puff pastry tart and add creamy goat’s cheese. To serve, add a green salad and a mustard dressing to the crispy tart .This is a very simple dish that has a real taste of the country.
Thursdays dinner is Italian marinated chicken with spinach and mushroom risotto. The chicken is flavoured with lemon, garlic and herbs. Its cooked on a griddle pan till golden brown. To serve, slice the chicken and place on a bed of mushroom and spinach risotto.
This recipe is probably the most complex dish from our eat Italian menu. The marinade is from a traditional recipe as is the risotto but with the addition of our favourite combination of spinach and mushrooms.