All posts tagged: l’anima

PREVIEW: Grana Padano Week Menu at L’Anima (and a recipe for fabulous cheese puffs)

To celebrate Grana Padano week, Davide Oldani of michelin starred Restaurant D’O in Milan has teamed up with Francesco Mazzei of L’Anima in London. They are cooking a special menu featuring the three ages of grana padano cheese until just the 12th of July (which is tomorrow! Be quick). Davide’s cooking is strictly seasonal, using simple and what were once regarded as peasant ingredients, which he raises to new heights. Francesco’s cooking is terrific, informed by his native Calabria, it is one of the finest Italian restaurants in London, so you shouldn’t need much of an excuse to get down there. Not all of you are in London, so I am going to share one of Francesco’s terrific recipes with you too for Nutmeg & Grana Padano Cheese Puffs. They are super light and very cheesy (of course). The sweet nuttiness and richness of the mature grana padano is terrific in these. I think perfect for a Friday night at home in front of the TV with a glass (or two) of red wine. RECIPE: …

In the kitchen at L’Anima with Francesco Mazzei: Linguine Vongole

I was very excited, and also a little hot and bothered. I had to be in Liverpool St at 5pm, but I didn’t finish work until 5.30pm, and I work an hour away. Eish! What to do?! Thankfully, Francesco and his team were patient and flexible, and unfazed when I burst through the door, earlier than I thought possible, but later than arranged, red and frizzy and ready for vongole. Vongole? What’s that? It’s one of the best Italian culinary offerings, and when nestled with linguine, a real treat. Fresh and lively, salty and sweet, fruity and toothsome, you can’t beat it. I’ve cooked this at home, but not for a while. It’s one of those things that has to be done right, great vongole from an even better fishmonger, great pasta and some time. That’s all. Like anything else, there are ways to do it to do it and to do it right you need to adhere to the rules, but really it’s not that complicated, and once you know the steps, it’s utterly …

January in food and frolics: the roundup

It seemed like January was never-ending, truly a bottomless pit of rushing to work while skidding on ice and low heavy skies. Skies that were so heavy, I felt like chicken licken, and wanted to roar to the world “The sky is falling in!”. But then, it was gone. Gone! Just like that. And suddenly it was February. How can that be? To stay so long, then leave so quickly. My sense of time is distorted, and now what do I do that I no longer have January to blame for everything? As much as I proclaimed the misery of it all, the heart wrenching, grey boredom that January cruelly bestows on me, there were some culinary moments that may make my best of 2010. Some really fun and utterly delicious adventures. An evening where I was demolished not by January, but by vodka and my own lack of sense, some time in the kitchen with Francesco Mazzei, a Bisol cookoff, a very good pie crafted by my own fair hands, and a new way …