Fig & Bresaola Salad

Today, I was particularly exhausted after a 6km power walk, and I really didn't fancy making anything remotely complicated for lunch.  Luckily for me, there is a little M&S supermarket practically opposite my gym, so I stopped by and picked up the ingredients for this hearty, man friendly salad.

This is what I used:

1 packet of mozzarella di bufala

1 packet of Bresaola (air-dried, salted beef)

1 packet of rocket, spinach and watercress salad

4 ripe ready to eat figs

2 beetroots

for the dressing:

1 tsp dijon mustard

2 tsp honey

1 tbsp lemon juice

2 tbsp extra virgin olive oil

salt and pepper

dash of water

All you have to do is wash the leaves and assemble on a large plate or bowl

Tear up mozzarella and bresaola and arrange over the leaves

Add sliced beetroot, and sliced figs

Sprinkle with parsley

Drizzle with the dressing

Serve with warm crusty bread.....

.....and love.....xoxo

Gnocchi with Sage, Tallegio & Speck

One of my absolute favourite London restaurants is Zafferano, (15 Lowndes Street, Knightsbridge), it is always a treat, and I've never had a meal there that failed to impress me. 

Obviously I am no Andy Needham, but when I ordered this dish, I was blown away by it's simplicity, yet the beautiful, bold flavours and luxurious textures made it a delight - I knew I had to try and make this dish at home.  This is my recreation.  It is very filling, and is more than enough for 2 as a main meal, or 6 as a starter.

I used:

1 packet of gnocchi
(few of us have the time to make it from scratch!)

1 small bunch of sage

500g of tallegio

6 thin slices of speck

black pepper 

Cook the gnocchi in boiling salted water until the little dumplings all float to the top, then drain.

Return the steaming hot little potato dumplings back into the pot, adding the cubes of the Tallegio (the smaller the pieces, the more easily it will melt), stir in and allow the pungent, creamy cheese to melt coating the gnocchi. 

Add a twist or two of freshly milled black peppercorns.

Meanwhile dry fry the spec in a hot pan until crispy.  This will only take a minute or two.

Remove and drain on kitchen roll.

Fry the sage leaves in the same oil until crispy, again this will take moments.  Drain.

Now assemble the plate:

cheesy, creamy gnocchi first, then a few sage leaves, then the crispy speck, then a few more sage leaves. 

This is an elegant dish...it is utterly mouth wateringly decadent, and literally takes no more 5 minutes to make.  The perfect dinner for two, or starter for 6...

Serve with LOVE....xoxo....