By outdoor-nature-child.com What inspired you to create these simple yet delicious recipes for the busy post-holiday and back-to-school period?
I crafted these recipes for those of us who need quick, local shopping solutions without the hassle of extensive planning. Despite the whirlwind of a hectic schedule and the remnants of holiday chaos, I aimed to ensure that we could still enjoy satisfying, flavorful dinners.
Can you tell us about the lamb involtini? How do you typically serve it?
In my family, we love to present lamb involtini to our dinner guests. We usually kick things off with a pasta sauce, followed by the meat served alongside a fresh salad. Personally, I favor pecorino cheese for its excellent pairing with lamb, but any hard cheese you have on hand will work just as well. This recipe serves four and takes about 1¾ hours from start to finish.
What are the key ingredients and steps for preparing the involtini?
For the involtini, you’ll need lamb chump steaks, yellow pepper, pecorino cheese, red onion, garlic, olive oil, plum tomatoes, sage, and some seasoning. Begin by tenderizing each steak, then fill them with strips of pepper, cheese, onion, and sage before rolling them up. After searing in olive oil, toss in garlic and tomatoes, and let it all simmer for about 1¼ hours. Once it’s done, untie the involtini before serving to reveal aromatic, tender meat with a rich sauce.
Moving on to the potato gnocchi, what makes your version special?
The secret to great potato gnocchi lies in using minimal flour, working quickly, and skipping the eggs. Master this recipe, and you’ll end up with a delightful dish that uses just two main ingredients. This one also serves four and takes around 1½ hours to prepare.
What’s your process for making the gnocchi?
Start with large, cooked red potatoes and mash them until smooth. Combine the potatoes with flour gently to avoid overworking the mixture. After forming and cutting the gnocchi, prepare a sauté of chestnut mushrooms, garlic, anchovy fillets, olives, and butter to create a rich sauce. Cook the gnocchi in boiling water until they float, then toss them with the sauce and finish with some parmesan.
Tell us about the vegetable dish featuring peppers and aubergines. What tips do you have for preparing it?
This vegetable medley is incredibly straightforward and comes together quickly, although it really shines if you let it sit in the fridge overnight for better flavor. You’ll need red peppers, aubergine, red onions, olive oil, dried chili, garlic, parsley, vinegar, and salted capers. Roast the vegetables until they’re tender, then make a dressing with crushed chili, garlic, parsley, and capers. Dress the warm vegetables to let them soak in the flavors, and feel free to let them marinate overnight for enhanced taste.
For those with a sweet tooth, what can you tell us about your rice cake recipe?
This rice cake is a fantastic way to use up leftover pudding rice from the holidays. It yields about ten slices and takes roughly 1¾ hours to make. You’ll need milk, pudding rice, cinnamon, almonds, sultanas, lemon zest, eggs, and sugar.
What is the cooking process for your rice cake?
Begin by heating milk with the rice, cinnamon, and a pinch of salt until it thickens. Blend the almonds and soak the sultanas in hot water before mixing everything together. After whisking the eggs with sugar, fold in the rice mixture and bake in a prepared tin for about 30 minutes. Once it cools, dust it with icing sugar for a lovely presentation.
Lastly, can you share a bit about yourself and your culinary background?
I’m Joe Trivelli, the joint head chef at London’s River Café, where we prioritize fresh, seasonal ingredients. My cooking philosophy focuses on simplicity and the joy of sharing delicious meals with others.