Trullo

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This was very tasty but I was confused as to what the final consistency would be as there's no picture and not a lot of descriptive information. I cooked mine down quite a lot, a crust never formed but I let most of the water evaporate without letting the beans turn to total mush. Had with sourdough and the salsa If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine. Recipesinclude some of our favourite Italian classics, butthe majority are our very own, Tim Siadatan'screations, trialled and tested on the menu at Trullo overthe years. I used jarred roasted peppers which I won't do next time as they taste nowhere near as nice as homemade (too much vinegar). Made this for the baked borlotti beans dish Trattoria-style cooking as its finest… Destined to be smeared in olive oil and floury handprints like all the best cookbooks Stylist

Yes, I know what you’re thinking, “why would I even attempt to cook a recipe that’s designed to be cooked by a professional chef?” To which I say, “well, why the hell wouldn’t you?” before hastily adding the caveat that although these cookbooks have been written by top, top chefs none of them have been designed for chefs. They’ve been written with home cooks like you and me in mind. People who want to replicate the sensual experience of the River Cafe in our living rooms but haven’t got the foggiest idea of where to start. The answer, it turns out, is the River Cafe cookbook. Go figure. Ingredients: Castelfranco radicchio; blood oranges; pomegranate seeds; mint; Cabernet Sauvignon vinegar; Ubriaco cheese This is the book I've been waiting for. I love Trullo's understated style and the integrity and quiet confidence of the kitchen Nigel SlaterWho’s the author? London restaurant Trullo, and its baby sister, Padella, are taking the food world by storm with modern Italian recipes with a British twist. The chef behind them, Tim Siadatan, presents this must-have Italian cookbook. Ingredients: Cabernet Sauvignon vinegar; dried oregano; olive oil; salt cod; bay leaves; green tomatoes Cacio e pepe (cheese and pepper) is a classic dish from Rome and is one of our most popular dishes when it goes on the menu. Delighted that Siadatan has now distilled all his wisdom into a cookbook. This is a gentle, undaunting book of crowd-pleasing recipes A Little Bird

Ingredients: pumpkins; dried chillies; ricotta cheese; ground cinnamon; marjoram; Parmesan cheese; whole nutmeg; egg yolks; semolina; sage Accompaniments: Castellucio lentils and salsa rossa; Braised fennel and purple olive dressing; Grilled little gem, peas, pancetta and mint; Poached potato, grilled radicchio, oregano and anchovy; Roseval potato, red pepper, anchovy, olive, chilli and rosemary al forno; Runner beans, red pepper, basil and crème fraîche; Stewed bobby beans; Baked borlotti beans, coco blanc or cannellini and salsa rossa/verde A very humble but tasty dinner. The two of us ate the entire recipe with a little crusty bread on the side. Used tinned beans and bacon lardons.

I've been waiting a long time for this book; a chef for writes like a poet, food filled with emotion and cooked from the heart. There are few people I would rather cook for me. Anna Jones Siadatan’s recipes… are simple and fly in the face of stringent Italian culinary rules Francesca Angelini, Sunday Times This wonderful book would make an excellent gift for those lovers of Italian cooking, and for those that have experienced a sumptuous meal at Trullo or Padella.

If this book helps you create anything half as delicious as the food served at his two restaurants, it’s a worthy investment Jamie Magazine Ingredients: ox hearts; fresh borlotti beans in pods; bay leaves; rosemary; tomatoes; red peppers; olive oil; red chillies; datterino tomatoes; Cabernet Sauvignon vinegar A classic book that is also very much a part of its time, conveying so well the charm and energy that is Trullo Sam ClarkFor the restaurant: 'The dream restaurant. great food, expertly cooked - there's no secret to Trullo's success' Jay Rayner Ingredients: pasta flour; egg yolks; onions; crown prince squash; dried chillies; ground cinnamon; marjoram; ricotta cheese; Parmesan cheese; whole nutmeg; crème fraîche; parsley; Gorgonzola dolce cheese Categories: Dressings & marinades; Salads; Appetizers / starters; Lunch; Cooking for 1 or 2; Summer; Italian