Ben's Menu
Ben de Lisi's dishes included Fennel and Lemon Salad, Italian spring rolls and Broccoli Pasta:
Broccoli Pasta
Ingredients
2 heads of fresh broccoli
Juice of 3 lemons
1 head of garlic (chopped)
1 can on anchovy in olive oil
1 box of linguini
Extra virgin olive oil (about 1/4 of a cup)
Par boil the broccoli in a large pot until bright green (al dente) Take the veg out and save water!
In a separate pan brown garlic in some olive oil and then once garlic is golden add anchovy and stir until melted. Once done set aside.
Take the pasta and cook in the broccoli water until cooked. After it is cooked save a mug full of the pasta water. Drain the rest. Take the saved water the lemon juice and two or three broccoli tops and blend until soupy.
Pour the oil, garlic and anchovy mixture over the pasta and stir until coated then add the broccoli and lemon mixture with the remaining broccoli and fold together. Serve with grated pecorino.
Ingredients
2 heads of fresh broccoli
Juice of 3 lemons
1 head of garlic (chopped)
1 can on anchovy in olive oil
1 box of linguini
Extra virgin olive oil (about 1/4 of a cup)
Par boil the broccoli in a large pot until bright green (al dente) Take the veg out and save water!
In a separate pan brown garlic in some olive oil and then once garlic is golden add anchovy and stir until melted. Once done set aside.
Take the pasta and cook in the broccoli water until cooked. After it is cooked save a mug full of the pasta water. Drain the rest. Take the saved water the lemon juice and two or three broccoli tops and blend until soupy.
Pour the oil, garlic and anchovy mixture over the pasta and stir until coated then add the broccoli and lemon mixture with the remaining broccoli and fold together. Serve with grated pecorino.
Italian spring rolls
Ingredients
1 package of filo pastry
1 jar of pitted Sicilian black olives (the oily shrivelled ones)
A nice wedge of sharp gorgonzola cheese
Baby plum tomatoes (about to big handfuls)
Fresh wild rocket
1 egg yolk or more if you need it!
Balsamic vinegar
chilli flakes
Take one layer of the pastry and brush with some olive oil (sparingly) then place another sheet on top , this is to make the rolls stronger to hold the mixture. Chop the tomatoes and drain the juice. Chop the olives then mix with the cheese until you have a lumpy mixture of the tomatoes, olives and cheese.
Take a spoonful of the mixture, some fresh rocket and a sprinkle of chilli flakes and place on the top third of the sheet, fold over the pastry once then the sides in and glue down with some egg yolk and roll until shut. Glue end down with more egg yolk and set aside. Once all your rolls are assembled deep fry in corn or vegetable oil and server on a bed of remaining rocket and drizzle with a good balsamic vinegar.
Ingredients
1 package of filo pastry
1 jar of pitted Sicilian black olives (the oily shrivelled ones)
A nice wedge of sharp gorgonzola cheese
Baby plum tomatoes (about to big handfuls)
Fresh wild rocket
1 egg yolk or more if you need it!
Balsamic vinegar
chilli flakes
Take one layer of the pastry and brush with some olive oil (sparingly) then place another sheet on top , this is to make the rolls stronger to hold the mixture. Chop the tomatoes and drain the juice. Chop the olives then mix with the cheese until you have a lumpy mixture of the tomatoes, olives and cheese.
Take a spoonful of the mixture, some fresh rocket and a sprinkle of chilli flakes and place on the top third of the sheet, fold over the pastry once then the sides in and glue down with some egg yolk and roll until shut. Glue end down with more egg yolk and set aside. Once all your rolls are assembled deep fry in corn or vegetable oil and server on a bed of remaining rocket and drizzle with a good balsamic vinegar.
Italian sausages and peppers
Ingredients
3 orange bell peppers
3 yellow bell peppers
3 red bell peppers
3 green bell peppers
1 large red onion
dry oregano
course black peppers
extra virgin olive oil
Brown sausages on all sides set aside. Cut all peppers into wedges and remove seeds and white bits! Cut onion into quarters and split apart.
Take sausages and peppers and onions and place in a large roasting dish and pour some olive oil (enough to coat everything. Then sprinkle some oregano, salt and pepper and mix well. Pierce the sausages and put into a hot oven keep checking when peppers are firmly soft it should be done.
Ingredients
3 orange bell peppers
3 yellow bell peppers
3 red bell peppers
3 green bell peppers
1 large red onion
dry oregano
course black peppers
extra virgin olive oil
Brown sausages on all sides set aside. Cut all peppers into wedges and remove seeds and white bits! Cut onion into quarters and split apart.
Take sausages and peppers and onions and place in a large roasting dish and pour some olive oil (enough to coat everything. Then sprinkle some oregano, salt and pepper and mix well. Pierce the sausages and put into a hot oven keep checking when peppers are firmly soft it should be done.
Fennel and Lemon Salad
Recipe from the Williams-Sonoma Collection: Salad, published by Simon & Schuster Inc.
Ingredients
1 lemon
3 fennel bulbs, thinly sliced crosswise.
2 Tablespoons cumin seeds
Salt
Freshly ground green peppercorns
1/4 cup of extra virgin olive oil
Peel the lemon, carefully removing all the white membrane. Cut crosswise into very thin slices and remove any seeds. Combine the fennel and lemon slices in a salad bowl. Add the cumin seeds and salt and ground green peppercorns to taste; mix well drizzle the olive oil and mix well let stand for 10 minutes for flavours to blend then serve.
Dinner Party 2: Mica Paris >
Recipe from the Williams-Sonoma Collection: Salad, published by Simon & Schuster Inc.
Ingredients
1 lemon
3 fennel bulbs, thinly sliced crosswise.
2 Tablespoons cumin seeds
Salt
Freshly ground green peppercorns
1/4 cup of extra virgin olive oil
Peel the lemon, carefully removing all the white membrane. Cut crosswise into very thin slices and remove any seeds. Combine the fennel and lemon slices in a salad bowl. Add the cumin seeds and salt and ground green peppercorns to taste; mix well drizzle the olive oil and mix well let stand for 10 minutes for flavours to blend then serve.
Dinner Party 2: Mica Paris >