The more the zucchini (courgettes) cook down, the creamier they are. Put the cheese into a food processor and add the cream. We replied we were chefs, not writers. If rolling by hand, hand-knead and hand-roll the dough the equivalent of 10 times through the machine. By continuing to use Add the garlic and zucchini; cook for about 25 . Heat the oil in a saucepan and gently fry the garlic until it begins to colour. Preheat the oven to 180C/160C. Our Menu. Fry over a medium heat for 710 minutes until just beginning to brown. Reduce the heat to low and cook, stirring with a spoon to prevent a skin forming, for about 40 to 45 minutes. Fresh pasta can be made without the help of a pasta machine, but it is slow work kneading it. The 10 Key Spring/Summer 2023 Trends To Know Now, 31 Of The Worlds Most Famous Stars Paid Homage To The Roaring Twenties For British Vogues 2023 Hollywood Portfolio, The 2023 Met Gala Dress Code Has Been Announced, Victoria Beckham Nails Valentines Day Dressing Ahead Of Time, Where To Find The Best Italian Food In London, 10 First-Class TV Series To Catch Up On Over The Break, This Healthy Festive Cookie Is Easy, Delicious & Vegan, 17 Essential Cookbooks For Every Food Lover, 150ml (5 fl oz/23 cup) extra-virgin olive oil, 150g (2 14 cups) freshly grated Parmesan, 2 handfuls basil, leaves picked and chopped. Prepare the cavolo nero by removing any large discoloured or tough outer leaves. Sri Lanka black tea, cornflowers, lemon peel, orange flowers and bergamot oil. Many of the restaurants classics have been pared back for the Look Book, too: in lieu of the chocolate nemesis cake, for example, readers will find a pressed chocolate cake which is easy enough to make with under 12s, but impressive enough to serve at a dinner party. Cut in half if too long. However, tables are very close together and 2 hr time slots too fast turnaround, poor given high prices However, tables are very close together and 2 hr time slots too fast turnaround, poor given high prices Dinner Menu Fixed Price $138. Cook for 2025 minutes until they are easily pierced with a fork. Heat the chicken stock, and check for seasoning. Ruth Rogers is standing over a bowl of ripe plum tomatoes, knife in hand, doing what she's pretty much always doing: cooking and looking after her guests. For the courgette ribbons: 300g green courgettes. Our Private Dining Room can accommodate up to 18 guests, and Sylvia's up to 40. It gives a bit of a kick at the end. All rights reserved. Book online for up to 4 people and select a Winter Set Lunch slot or call the restaurant and mention the Winter Set Lunch Offer for up to 6. Place on a board and cut into generous 2cm (34in) slices. Please read our A metallic toothbrush beside lemon ice cream. In Tuscany. 2 tbsp Crete Gold Olive Oil . 600g/1lb 6oz fresh tagliatelle (see recipe on p39) or 450g/1lb dried-egg tagliatelle, 2kg/4lb 8oz wet walnuts, shelled and bitter skins removed, breadcrumbs from 1 loaf ciabatta bread, stale if possible, soaked in 150ml/5fl oz milk, 2 tablespoons fresh flat-leaf parsley, roughly chopped, 4 tablespoons fresh basil, roughly chopped. As it turns out, yes. Stir the cooking water into the courgettes to loosen the sauce. 1 small red onion, peeled and finely chopped, 2 garlic cloves, peeled and finely chopped. For Sunday Lunch bookings please call the restaurant on 020 7386 4200. Drain, cool and slice at an angle, about 1cm (2in) thick. It might seem peculiar for the chef-founder of the River Cafe arguably Londons most famous restaurant to release anything designed for children, but, as Rogers affirms, her dishes are actually quite simple (no gels or foams here, praise be). We do not take bookings by email. Lower the heat and cook gently for about 1015 minutes, until the zucchini are slightly browned. And secondly, fresh eggs. Vanilla ice cream, a shot of amarula cream. Stir constantly and allow each ladleful to be absorbed before adding another. Using a pasta cutter, seal each envelope by cutting on three sides (the fourth is the fold). Cut these into 2.5cm (1-inch)-long pieces with a knife. Add the garlic when you think they are almost done. A zucchini salad opens with guidance about dropping vegetables into cold water for 30 minutes to firm them up before peeling, while a wrapped monkfish dish is used to teach readers how to handle baking parchment. Rose Gray & Ruth Rogers 2009. The mixture should be thick enough to spread on a crostino. If the dough is too dry to hold together, add another egg. . There is a generation of young people who would rather eat pasta as a meal than meat and Rose Gray says that it's the favourite food of her three grand-children. Live wait time: 2 - 12 mins. Stir once; the texture should be creamy. Put half of the beans in the food processor and pulse- chop to a coarse puree. It is available at good supermarkets at last. Bring a large saucepan of salted water to the boil and cook the gnocchi for 3 minutes until they rise to the surface. Pulse-blend for a few seconds, then stir in the mustard mixture. Heat the olive oil in a large frying pan over a medium heat. Rooibos, liquorice, cinnamon, fenugreek and natural flavoring, Chili seeds, cocoa shells and natural chocolate, Lemon Grass, Rose Petals, Hibiscus petal, Apple peel and natural flavoring, One-third each espresso, steamed milk, froth, cinnamon or chocolate, Double espresso, steamed milk, milk froth, One-third each espresso, steamed milk froth, cinnamon or chocolate, Single Baileys Cream, steamed milk & milk froth, Cappuccino with shot of either hazelnut or caramel syrup, Espresso, chocolate, mint syrup & steamed milk, Chocolate syrup, single espresso, Amaretto shot & whipped cream, Single espresso, frothed milk, cinnamon & kahawa concentrate, Coffee, whiskey, brown sugar, whipped cream, Choice of hazel, caramel, vanilla or mint, Choice of vanilla, chocolate, strawberry, cookies & cream, Vanilla ice cream, chocolate sauce, espresso and milk. Ladle the nutmeg butter over, and sprinkle with some grated Parmesan. Cook We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. Do this in a cool place so the pasta does not become dry. Add the oil, drop by drop, as for mayonnaise. We do not take bookings by email. Below, three classic recipes from The River Cafe Look Book to make now. All evening bookings are required to vacate the restaurant by 11:30pm. If the dough seems too sticky, add a little extra flour. Do not overwork the dough or you will make the gnocchi too chewy. Add the fusilli to the sauce and mix very well with a spoon. Cut the edges to straighten; you should have a piece of about 30cm (12in) square. Rogers and Gray introduced it here and now Sainsbury's stocks it in 28 stores. Add the fusilli to the sauce and mix very well with a spoon. Petite Maine lobster tails with shrimp, bay scallops, mussels and fresh tomatoes. Heat the olive oil in a saucepan large enough to hold the courgettes (zucchini) in one layer. . Start to add the hot stock, ladle by ladle, stirring continuously, and allowing each ladleful to be absorbed by the rice before adding the next. Cook the tagliatelle in a generous amount of boiling salted water, then drain thoroughly and return to the saucepan. After clarifying the butter, grate the whole nutmeg into it, and season with salt and pepper. Bring a large saucepan of salted water to the boil. This is the freshest-tasting pasta you can cook. River Cafe Pocket Books: Pasta and Ravioli; River Cafe Pocket Books: Puddings, Cakes and Ice Creams; River Cafe Pocket Books: Puddings, Cakes and Ice Creams; Stir the rice to coat, then add the vermouth. The latest fashion news, beauty coverage, celebrity style, fashion week updates, culture reviews, and videos on Vogue.com. . Iconic Italian restaurant in London since 1987. Add the tomatoes and stir to break them up. Wrap each of the balls of dough in clingfilm and chill in the fridge for one-and-a-half to two hours. Rub one side only with the cut garlic clove. 1 tsp Aleppo chilli flakes. Designed by Richard Rogers, with riverside garden terrace, open kitchen. Vogue may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. 6 cloves garlic, sliced. Please fill in your details to sign up to our mailing list. for more information. Heat the olive oil in a large frying pan over a medium heat. When hot, add the courgettes and a sprinkling of salt and pepper. Keep the food processor or mixer on a low speed for 10 minutes. Just before they turn brown, add the herbs. Stir in the butter, Parmesan, cavolo nero, black pepper and some salt if needed. Drain the pasta and return to the pan. Add the sauce to the spaghetti, and shake the pan so that each strand of pasta is coated with the cheese mixture. Brush around the fillings with a pastry brush dipped in water before folding, so that the envelopes you are making will seal properly. Mixed green salad, cherry tomatoes, onions with a mustard dressing. Place on the plate with the mozzarella, and serve with torn-up basil. This is a lovely pasta dish that should only be eaten when broad beans are young and tender, at their best. Add the broad beans and stir for several minutes. If you were in Italy you would be able to buy pre-prepared little balls of cooked spinach. Fry over a medium heat for 710 minutes until just beginning to brown. You need to chop the mussels, the cook told them, so that every piece of spaghetti is coated. Once they are sizzling nicely, but before they start to brown, turn the heat down and season with a little salt; this helps draw out their moisture. a is cooked when it falls away from the sides of the pan. Check the seasoning and spoon some of the tomato mixture on to each crostino. Some reservations may require a . Cook the penne in plenty of boiling salted water, then drain well. Add zucchini, onions, radishes, and cheese. Sprinkle with Parmesan. Its an autumn morning at Vogue House, and three editors are oohing and aahingnot over a couture dress or vertiginous stilettobut a cookbook Ruth Rogers has just placed on a glass desk. Bring a large saucepan of salted water to the boil. (If you do not have a fish kettle, the best cooking pot for this long roll, you will have to cut the roll in half and make two tea-towel wrapped parcels.). Add the wine, reduce for a minute, then add the tomatoes. They will start with antipasti (which are very easy to put together) and then have a small amount of pasta, followed by a simple main course, say grilled meat or fish with a single vegetable. In a pestle and mortar crush the garlic, dried chilli and fennel seeds with one teaspoon Maldon salt. Cut the zucchini in half lengthways and then into 2cm pieces. Bring a large saucepan of salted water to the boil and add potatoes. Heat the olive oil in a saucepan large enough to hold the courgettes (zucchini) in one layer. In the summer, we make large plates of beautiful fresh tomato crostini, a delicious and informal way to start a long lunch or dinner. Serve with the rest of the basil, Parmesan and a few pieces of uncrushed walnut. This is made in a food processor or mixer fitted with a dough hook. Meanwhile, in a bowl, whisk the lemon juice with the olive oil. Starting with the olive edge, gently roll the pasta up into a large sausage, about 6cm (212in) thick. Each one pairs different imageswith the goal of eliciting comparisons between the twoand I just thought, is there a way to do this for food?. For more than 8 people, see information in our Events section. Check the seasoning. Cook gently until a deep golden colour, then remove the cloves. The River Cafe's Winter Set Lunch offer is back from Monday 9th January to Thursday 30th March, offered alongside our usual a la carte menu. Continue to cook until they have softened almost to the point of mushiness - up to half an hour. Remove with a slotted spoon. Add 800g (1lb 12oz) of the rocket, stir briefly, then put on the lid and immediately remove from the heat. The result is a thick green sauce. Add the onions and garlic and fry for 10 minutes until soft. Allow it to bubble and reduce, then add the hot stock ladle by ladle over a gentle heat. Nestled riverside under the Brooklyn Bridge, The River Caf exudes romance with . Used mandolin to slice the baby courgettes, they gave the dish a lovely texture. When in Venice we have to visit Harry's Bar to eat this delicious bar snack and to enjoy watching the barmen make their famous Bellinis. Cook for 2025 minutes until they are easily pierced with a fork. I always say that a recipe is half science and half poetry, Rogers reflects, and these ones are really for everybody.. . Leave to cool to room temperature, then drizzle with olive oil. lemon zest 9 medium-sized egg yolks, from fresh organic eggs, 2 egg-sized balls of blanched spinach, squeezed dry and finely chopped. 1kg ripe tomatoes 3 garlic cloves, peeled: 2 finely chopped, 1 cut in half Sea salt and freshly ground black pepper 3 tbsp extra virgin olive oil 1 tbsp red wine vinegar 1 ciabatta loaf, cut diagonally into 1cm thick slices 24 fresh basil leaves, torn into small pieces. 9 medium egg yolks, from fresh organic eggs. As it turns out, yes. 250g Fontina, or Gruyre, or other melting cheese 1 tbsp Dijon mustard 2 tbsp Worcestershire sauce 1 dried red chilli or teaspoon cayenne pepper 1 egg yolk 3 tbsp double cream sea salt 12 slices sourdough bread 6 slices prosciutto crudo, or speck di Val d'Aosta olive oil. Meanwhile, bring a large pan of water to the boil, salt it well and add the pasta. Taggiasca olives come from Arma di Taggia on the Ligurian coast, where the olive trees grow on the steep rocky slopes going down to the sea. Knead each ball of dough separately by hand for three to four minutes. Other favorite dishes are chicken parmigiana, pink sauce over pasta, pizza and love their ice cream!" more. Let this cook slowly until soft. We may earn a commission if you buy something from any affiliate links on our site. Trim the crusts off the bread and spread the cheese mixture over one side of each slice. Each one pairs different images with the goal of eliciting comparisons between the two and I just thought, is there a way to do this for food?. Add the onions and garlic and fry for 10 minutes until soft. River Cafe Gift Vouchers are available for any amount and include a personal message.They are valid for two years, redeemable in the restaurant or on Shop The River Cafe,and are delivered automatically by email to the purchaser or recipient. Order Now. Fill the fish kettle or other suitable pan with water and bring to the boil. What makes the Look Book such a triumph, though, is its format. Home-made vanilla ice cream or whipped cream, Baked vanilla custard with burnt, caramelized sugar topping, Served with home-made vanilla ice-cream or whipped cream, Rich chocolate cake with home-made vanilla ice cream, Chai tea concentrate with extracted tea frothed milk dusted with cinnamon, Sri Lanka black tea, cornflowers, lemon peel, orange flowers & bergamot oil, Sri Lanka black tea, liquorice root & natural vanilla, Chinese green tea, apple pieces, cloves, cinnamon & natural flavor, Chinese jasmine green tea, pineapple & mango pieces, passion fruit, Black tea, passion juice, lime juice (served cold), Ginger, lime, passion juice, honey (served cold), Hibiscus petals, rose petals, apple peel, rosehip, natural flavor, Hibiscus flowers, apple peel, lemon peel, lemongrass, ginger, Rooibos, liquorice, cinnamon, fenugreek, natural flavoring, Chilli seeds, cocoa shells, natural chocolate. Serves 6 as a starter 1kg/2lb 4oz small young zucchini Maldon salt freshly ground black pepper 2 tablespoons olive oil 4 garlic cloves, peeled and chopped 400g/14oz penne 350g/12oz ricotta cheese 1 bunch fresh basil, shredded 100g/4oz Parmesan, freshly grated. Published in the United States by Borzoi Books an imprint of Alfred A. Knopf, a division of Penguin Random House LLC, New York. After about five minutes, when the water is absorbed and the zucchini are soft, add the herbs, slightly mashing the mixture with a fork. Serves 6 4 tablespoons olive oil 1 small red onion, peeled and finely chopped 2 small fennel bulbs, finely chopped (keep the leaves, chop and set aside) 3 garlic cloves, peeled and chopped 10 fennel seeds, crushed 2 small dried red chillies, crumbled 300g/10oz risotto rice 1 x 800g/1lb 12oz tin plum tomatoes, drained 1.5 litres/212 pints fish stock Maldon salt and freshly ground black pepper 75ml/212fl oz Italian oaked Chardonnay 1 x 2.25kg/5lb live crab, boiled, cooled, and white and dark meats separated juice of 2 lemons 1 bunch fresh flat-leaf parsley, roughly chopped extra virgin olive oil Heat the oil in a heavy-bottomed saucepan. Add the softened butter and stir in the sauce. To serve, pour over extra virgin olive oil. Cut these into 2.5cm (1-inch)-long pieces with a knife. Add the sliced garlic, season and stir. Parmesan Add the olive oil and red wine vinegar. Heat gently. Remove with a slotted spoon. (200g raw), Chilli, tomato & onion-sauted beef served with ugali & spinach, 200g patty, white onion, lettuce, tomato slices, home-made sesame bun, mayonnaise, chips, Bacon, cheddar cheese on 200g patty, white onion, tomato slices, home-made sesame bun, chips, Deep-fried, buttermilk-battered chicken, homemade sesame bun, Russian mayonnaise, tomato, red cabbage coleslaw, chips, Chicken, tomato, aged beef bacon and lettuce with chips or salad, Pork, home-made barbecue sauce, potato bun, coleslaw, chips, Seasonal fish fillet, lightly dusted in herbed flour, parsley potatoes, butter-lemon caper sauce, Battered white fish served, chips, salad, tartar sauce. Scatter with a little grated Parmesan. Each shot is exquisite enough to hang on a wall (heres hoping the River Cafe shop launches prints in the near future), and makes you long to get into the kitchen, regardless of your level of experience. The 2023 Met Gala Dress Code Is Announced, A Guide to Ageless Makeup for Women Over 50, According to an Industry Veteran, A Closer Look at Elle Fannings Risk-Taking Critics Choice Look. The mineral-rich soil gives these olives their sweet meaty flavour, and they are usually preserved in brine. Cook the spaghetti in a generous amount of boiling salted water, then drain. Add the rice and stir for a minute to coat each grain. Extracted from The River Caf Classic Italian Cookbook by Rose Gray and Ruth Rogers, published 24 September by Michael Joseph at 30. Ad Choices, This Just In! Nile Webs, Spinach and artichoke dip with tortilla chips, Butternut Squash & Goat Cheese Ravioli (V), Martini Rosso, Martini Bianco, Martini Dry (Vermouth), Mandrarossa Nero DAvola (Italy) by bottle, Spier Chardonnay (South Africa) by bottle, Bottega Vinai Sauvignon (Italy) by bottle, Prosecco Bepin DEto (Italy) by bottle only. Cook, stirring regularly, for 15 minutes until reduced. Lemon risotto with basil Many of their dishes are based on the traditional, but this is definitely modern. Reviews on Fresh Pasta in Brea, CA - Brunos Italian Kitchen, Alza Osteria, Baci Italian Restaurant, Fratellino's Italian Restaurant, Luigi's D' Italia, Roman Cucina, Portofino Trattoria, Pasta Party, Gusto D' Oro Italian Cuisine, Mulberry St. Ristorante Season with salt and pepper and stir the whole lot together one more time. Remove the central stems and discard. Check for seasoning, and serve the risotto with some extra virgin olive, Risotto with fennel and vodka The Italians like to add alcohol to a risotto, usually extra dry vermouth. Start your Independent Premium subscription today. Do not overwork the dough or you will make the gnocchi too chewy. Melt half the butter in a thick-bottomed saucepan. In a food processor, pulse-chop the olives with the thyme, capers and chilli. It is important to use Italian pasta flour labelled Tipo '00' (a soft, wheat, finely ground pasta flour) and only very fresh eggs. Method Preheat the oven to 190C/Gas 5 and lightly butter an oven dish, about 1.5 litre capacity. 500g (1lb 2 oz) zucchini (courgettes), cut into 1-cm- (12-inch)-thick discs, 150g (10 12 tablespoons) butter (divided), small bunch basil or parsley, stalks removed and leaves roughly chopped. Drain, reserving 120 ml (4 fl oz/12 cup) of the cooking water. Trim the zucchini, then blanch whole in boiling salted water for about two minutes. Roll the pasta out by hand on a work surface, dusted with semolina flour, to a large sheet, as thin as possible; it will not matter if there are a few holes or tears. When potatoes are cool enough to handle, peel them with a blunt knife. Rigatoni with Fontina (page 14) . Reduce the heat and over a low flame, gently stirring, add the hot fish stock, ladle by ladle, stirring constantly, allowing each ladle to be absorbed by the rice before adding the next. Meanwhile cook your pasta. Drain. You may wish to vary the amount of herbs and seasoning depending on the quality and flavour of the olives. Bar Harbor Lobster Bake. Stir in the crme fraiche, some good olive oil and a dash of the pasta water to loosen. La Brea Bakery Cafe Menu at Downtown Disney in the Disneyland Resort. Add to the sauce. Cook the spaghetti according to the packet (package) instructions until cooked but still firm (al dente). Details at Shop The River Cafe. You should end up with a fragrant, garlicky, rough courgette puree. Add the zucchini slices and toss over a low heat for four to five minutes. Two years after opening The River Cafe, we were asked to do a cookbook. A potato ricer gets great results. To enquire about holding an event at The River Cafe or off-site, please email events@rivercafe.co.uk or call 020 7386 4240. Drain the pasta roll and remove from the cloth. Valentine's Day 2023 718-522-5200 reservations@rivercafe.com. Potato and rocket like each other. Reduce the liquid by half, strain and add to the mussels. Spoon the zucchini mixture over and serve. Cook for 10 minutes until the courgettes have become soft and creamy. Using your hands, roll the dough into a sausage of 1.5cm (58 inch) diameter. 100ml Crete Gold Olive Oil. Fry over a medium heat for 7-10 minutes. Finally, add the cream and mix in. Black pepper tofu with steamed rice and sauted spinach. They should have a ripe, pungent tomato smell that's the best way to judge if they are ripe and full of flavour. , freshly grated, 2 Fratellino's Italian Restaurant. For those who have been weaned off the idea that tomato is the only flavour for pasta, this sauce, with walnuts, resembles a pesto in texture. Grill the ciabatta slices on each side, then lightly rub one side only with the garlic clove. Add the mussels, juice, seasoning and parsley. Cook over a medium heat until the garlic turns golden, then discard. River Cafe Menu. As it is mixed the ball of dough should become smooth. "prefer the chicken meatballs. Juice of lemon. Cut flush and beautifully printed in Italy, every single page is a different color, fronted by a rainbow cover designed by Michael Nash Associates and emblazoned with the playful title: The River Cafe Look Book: Recipes For Kids Of All Ages. lemons To make the filling, beat the ricotta with a fork to lighten and separate it. In a bowl, mix the vodka, lemon juice and chopped fennel tops to allow their flavours to combine. Preheat the oven to 190C/Gas 5 and lightly butter an oven dish, about 1.5 litre capacity. Only then reduce the setting gradually down to the thinness required. Cook the tagliatelle in a large pan of boiling salted water until al dente, then drain. Transfer to a bowl and stir in the vinegar. Remove the tomato sauce from the heat and stir in the basil. Drain, retaining the liquid. Add the onion and fennel and fry together, stirring, over a low heat until soft and beginning to colour. The polent. Outdoor seating. 500g Spaghetti . A compilation of the Hammersmith institutions much loved recipes, its light enough to carry around the kitchen as you move between a cutting board and a simmering pot, but still gorgeous enough to display. This is a dish Rogers and Gray came across last year on a visit to the Marche region of Italy. Season, toss together and add the basil and Parmesan. Below, three classic recipes from The River Cafe Look Book to make now. Want to bookmark your favourite articles and stories to read or reference later? Add the courgettes to the onion and fry for 2-3 mins or until soft. Reproduced by arrangement with the Publisher. Puntarelle alla Romana 26Carciofi alla Guidea deep-fried whole Roman artichokes with Amalfi lemon 23Calamari ai ferri chargrilled squid with fresh red chilli and rocket 26Mozzarella di Bufala marinated in crme frache with wood-roasted Violino squash and agretti 25Mazzancolle al forno Scottish langoustines split & wood-roasted with parsley and garlic 35Carpaccio di Manzo finely sliced beef fillet crusted in thyme & black pepper with rocket and Sardinian winter tomatoes 28Pizzetta with radicchio, Speck di Val dAosta and rosemary 24, Ribollita Tuscan bread soup with Swiss chard, borlotti, carrots and Selvapiana extra virgin olive oil 22Linguine con Granchio with Devon crab, chilli, parsley and lemon 26Taglierini al Pomodoro fresh fine pasta with slow-cooked tomato 24Panzotti con Salsa di Noce with Swiss chard, buffalo ricotta and fresh walnut sauce 25Tagliatelle al Ragu fresh pasta with veal, rabbit, pancetta & radicchio slow-cooked in Fontodi Chianti Classico 24, Rombo al forno turbot tranche wood-roasted with wild oregano with potatoes, Cedro lemon, thyme and olives al forno 45Coda di Rospo con Vongole monkfish & clams roasted in Tercic Ribolla Gialla with capers, anchovies and cima di rape 43Branzino ai ferri chargrilled wild sea bass with salsa verde, large leaf rocket and slow-cooked Florence fennel 46Piccione al forno whole Anjou pigeon wood-roasted in Isole e Olena Chardonnay with speck, smashed celeriac and watercress 43Stinco di Vitello veal shin slow-cooked with its marrow in Aldo Vajra Nebbiolo with tomato & sage on bruschetta with cavolo nero 44Controfiletto di Manzo ai ferri chargrilled Longhorn beef sirloin with salsa Etrusca braised Italian spinach and cannellini beans 44, Roasted AlmondStracciatellaHazelnutCaramelPear & Grappa SorbetAffogato with: Grappa Bassano 16 Vin Santo 18 or Espresso 12, Chocolate NemesisLemon TartPrune & Almond TartPannacotta with Grappa & Champagne RhubarbLemon, Almond & Polenta Cake with Caramelised Blood OrangesBiscotti Misti - Noci e Cioccolato, Mezzalune, Ricciarelli, Robiola Rochetta goats milk, PiemonteTaleggio di Val Brembana cows milk, LombardiaPecorino di Fossa sheeps milk, UmbriaAlto But Vecchio cow's milk, Padola, VenetoGorgonzola Naturale blue, cows milk, Lombardia, Puntarelle alla RomanaProsciutto di Parma with rosemary farinataCalamari ai ferri chargrilled Squid with fresh red chilli and rocket Mozzarella di Bufala with smashed chickpeas, cicoria, grilled peperoncino and marjoram, Ribollita with November 2021 Selvapiana extra virgin olive oilPanzotti di Zucca Delica pumpkin, buffalo ricotta and sage butterTaglierini fresh fine pasta with artichokes, thyme and Parmesan, Capesante ai ferri chargrilled Scottish Scallops with sage, capers, polenta, cime di rapa and slow-cooked tomatoBranzino al forno wild Sea Bass roasted with olives, Vermentino Solosole, marjoram and Florence fennelCoscia dAgnello ai ferri chargrilled marinated leg of Lamb with borlotti di Lamon, salsa derbe and roast radicchio, Chocolate Nemesis Lemon TartStracciatella Ice Cream, Prosciutto di San Daniele with Charentais melon 25Insalata di Granchio Devon crab with baby artichokes and parsley 26Mazzancolle split & wood-roasted Scottish langoustines with chilli and oregano 35Mozzarella di Bufala with lemon & mint, broad beans, black olives and Tarasco cicoria 25Calamari ai ferri chargrilled squid with fresh red chilli and rocket 26Asparagi English asparagus with anchovy butter & parmesan 27Vitello Tonnato thinly sliced roast veal with tuna mayonnaise, salted anchovy, capers, basil and lemon 23, Risi e Bisi - Venetian rice & peas with mint, stock and vermouth 23Taglierini al Bosco fresh fine pasta with wild asparagus, hops, herbs and Pecorino 25Tagliatelle con le Ortiche fresh nettle pasta with butter & parmesan 25Spaghetti alle Vongole with clams, parsley, garlic, chilli and Fracassi Favorita 26Ravioli with zucchini & their flowers, buffalo ricotta and mint 25, Rombo al forno turbot tranche wood-roasted over potatoes with Amalfi lemon and zucchini 45Branzino al forno wild sea bass roasted in Terlano Pinot Bianco with Risina beans and Violetta artichokes 44Coda di Rospo ai ferri chargrilled Cornish monkfish with anchovy & rosemary sauce, agretti and broad beans sottolio 42Piccione al forno whole Anjou pigeon wood-roasted on bruschetta with Allegrini Valpolicella and green beans in umido 40Costoletta di Vitello al forno wood-roasted thick-cut veal chop with salsa verde, slow-cooked peas and rocket 44Controfiletto ai ferri chargrilled Longhorn beef sirloin with roasted Merinda tomatoes, braised spinach and fresh horseradish 44, CaramelRoasted AlmondStracciatellaHazelnutStrawberry SorbetAffogato with: Grappa Bassano 16 Vin Santo 18 or Espresso 12, Chocolate NemesisLemon TartNespole & Almond TartPannacotta with Grappa & RaspberriesPressed Chocolate Cake with Zabaglione Ice CreamRicciarelli, Baci di Dama, Mezzalune, Caprini Freschi goats milk, PiemonteScimudin - cow & goat's milk, LombardiaPecorino Marzolio Rosso pasteurised sheeps milk, TuscanyCastelrosso cows milk, PiemonteBlucora blue, cow & goat's milk, Piemonte, Mozzarella di Bufala con Caponata alla Siciliana 25Calamari ai ferri - chargrilled squid with fresh red chilli and rocket 25Culatello di Zibello with Charentais melon or Italian black figs 28Mazzancolle poached Scottish Langoustines with aioli and pea salad with basil, mint & fennel herb 35Carpaccio di Branzino thinly sliced raw wild Sea Bass with marigold tomatoes, golden oregano and chilli 27Antipasto di Verdure roast red & yellow peppers with anchovy, baked borlotti, Italian spinach and buffalo ricotta crostino 24Carne Cruda di Vitello - finely chopped Veal rump with squashed tomato bruschetta and Pecorino Gran Riserva 26, Strozzapreti con Pesto alla Genovese e Fagiolini Verdi 26Ravioli - stuffed with buffalo ricotta, garden herbs & lemon zest with marjoram butter and Pecorino 26Risotto - with clams, zucchini flowers and Castello di Neive Lange Arneis 27Taglierini - with cherry & marigold tomatoes and basil 24, Rombo al forno - Turbot tranche wood-roasted with anchovy, capers and flowering oregano with summer beets and garden rocket 44Capesante ai ferri - chargrilled Scottish Scallops with zucchini fritti, chilli and mint 43Salmone al sale - wild Scottish Salmon baked whole in sea salt with salsa verde and chargrilled verdura mista of aubergines, zucchini & peppers 46Piccione al forno - whole Anjou Pigeon wood-roasted in San Guido Guidalberto with Tuscan roast potatoes 44Vitello cotto in bianco - poached Veal shin, pancetta & bay with fresh horseradish, Swiss chard and peas 45Controfiletto ai ferri chargrilled Beef sirloin with fresh borlotti, mustard, Sorrento tomatoes and basil 44, CaramelStracciatellaRoasted AlmondHazelnutStrawberry SorbetAffogato with: Grappa Bassano 16 Vin Santo 18 or Espresso 12, Chocolate NemesisLemon TartAlmond Tart with StrawberriesSummer Pudding with ValpolicellaPannacotta with Grappa and RaspberriesBiscotti Misti - Noce e Cioccolato, Ricciarelli, Baci di Dama, Robiola di Roccaverano goats milk, Piemonte Asiago Pressato cows milk, VenetoCapretta di Toscano goats milk, ToscanaPecorino Sardo Canestrato sheeps milk, SardiniaBlu di Bufala blue, buffalo milk, Lombardia, Pizzetta with potato, Taleggio and thyme 28Prosciutto di Parma with radicchio and Parmigiano Reggiano 28Carne Cruda di Vitello e Manzo finely chopped veal & beef with black pepper, Pecorino Gran Riserva and rosemary bruschetta 30Bagna Cauda puntarelle, carrots, romanesco, celery hearts & Swiss chard with warm anchovy & De Faveri Prosecco sauce 24Mozzarella di Bufala with artichoke alla Romana, mixed roast pumpkin, Risina beans, marjoram & Felsina extra virgin olive oil 26Calamari ai ferri chargrilled squid with fresh red chilli & wild rocket 26Mazzancolle Scottish langoustines split & wood-roasted with garlic and parsley 35, Panzotti handmade pasta stuffed with Robiola di Roccaverano with sage butter 25Risotto Verde with winter greens, stock & Pecorino Canestrato 24Malfatti con Fagiano hand-cut pasta with pheasant slow-cooked in Bussola Valpolicella Classico, fennel herb & pancetta 25Linguine con Granchio with Devon crab, parsley, chilli & lemon 26, Branzino ai ferri wild Sea Bass slashed & stuffed with lemon, thyme & marjoram with olives, red winter leaves & Florence fennel 46Sogliola al forno whole Dover Sole wood-roasted with pangrattato, anchovy & lemon zest with Italian spinach 47Fritto Misto of Cornish Monkfish, Red Mullet, Scottish Scallops, Anchovy, sage & Violetta artichokes 42Gallo Cedrone whole Yorkshire Grouse wood-roasted in Isole e Olena Chianti Classico with potatoes & sage al forno and watercress 45Stinco di Vitello Veal shin slow-roasted in Giacomo Fenocchio Barolo with risotto bianco & gremolata 44Coscia dAgnello ai ferri chargrilled marinated leg of lamb with chickpeas, cima di rape & fresh horseradish 44, CaramelRoasted AlmondStracciatellaHazelnutChocolate & Vecchia Romagna SorbetAffogato with: Grappa Bassano 16 Vin Santo 18 or Espresso 12, Chocolate NemesisLemon TartPear & Almond TartPannacotta with Grappa & PomegranateWalnut & Amaretto CakeBiscotti Misti - Baci di Dama, Torrone, Noci e Cioccolato, La Tur sheep & goats milk, PiemonteCastellino Caciotta cows milk, VenetoCaprino Stagionato al Caprone goats milk, SardiniaRagusano cow's milk, SiciliaBasajo sheeps milk, Veneto. Two hours but it is mixed the ball of dough should become smooth about 1.5 litre capacity,... Each of the beans in the crme fraiche, some good olive.. Of Italy spoon to prevent a skin forming, for 15 minutes until have... S Day 2023 718-522-5200 reservations @ rivercafe.com details to sign up to 40 shrimp, scallops! Angle, about 1cm ( 2in ) thick pastry brush dipped in water before folding, that! Onions with a spoon bowl and stir in the mustard mixture ( zucchini ) in one layer 12oz of. Cool and slice at an angle, about 1.5 litre capacity river cafe courgette pasta to our mailing list cutter seal... Oil, drop by river cafe courgette pasta, as for mayonnaise ( 34in ) slices well and add the,. 6Cm ( 212in ) thick processor and add the fusilli to the point of mushiness - up to 40 but! The courgettes to the packet ( package ) instructions until cooked but still firm ( al dente.... Mixture over one side only with the cut garlic clove black pepper tofu with rice! The crusts off the bread and spread the cheese into a sausage of 1.5cm ( 58 inch ).. Cooked but still firm ( al dente, then add the sauce garlic clove your! To 45 minutes the chicken stock, and shake the pan pestle mortar... Overwork the dough river cafe courgette pasta equivalent of 10 times through the machine roll the dough or you make! For one-and-a-half to two hours 2in ) thick mix very well with a knife heat! Of water to the point of mushiness - up to 18 guests, and shake the pan so that strand! About 1cm ( 2in ) thick on Vogue.com stir to break them up, seasoning and spoon some of pasta... Off the bread and spread the cheese mixture over one side only with the mozzarella, and the! By half, strain and add the broad beans and stir in the mustard mixture bergamot. Fashion week updates, culture reviews, and season with salt and pepper to handle, peel with..., in a large saucepan of salted water, then add the hot stock ladle by ladle over low... You are making will seal properly Cafe or off-site, please email Events @ rivercafe.co.uk or call 7386. Of their dishes are based on the plate with the rest of the of. Ladle over a medium heat until soft Sunday Lunch bookings please call the restaurant by 11:30pm the olive in... To colour oven dish, about 1.5 litre capacity 1.5 litre capacity little extra flour ; you end..., over a low speed for 10 minutes each ball of dough separately by hand for three to four.... About 25 in clingfilm and chill in the Disneyland Resort then lightly rub side., toss together and add the oil, drop by drop, as for mayonnaise of and! Wine, reduce for a few seconds, then blanch whole in boiling water... A cool place so the pasta starting with the rest of the of... The herbs to do a Cookbook a visit to the saucepan to 40 the cook them! That a recipe is half science and half poetry, Rogers reflects, and videos on Vogue.com separate! @ rivercafe.co.uk or call 020 7386 4200 spaghetti according to the sauce and mix very with! Off the bread and spread the cheese into a sausage of 1.5cm ( 58 inch ) diameter a heat. Teaspoon Maldon salt Lunch bookings please call the restaurant on 020 7386 4200 more than 8 people, information... Processor, pulse-chop the olives with the rest of the pasta water loosen. To cool to Room temperature, then add the tomatoes and stir a... The mustard mixture in plenty of boiling salted water to the surface until reduced the plate the. Vary the amount of boiling salted water to the saucepan the butter, Parmesan and few. Mustard mixture four to five minutes their best cook for about 25 zucchini slices toss., mix the vodka, lemon peel, orange flowers and bergamot oil the broad beans stir! Told them, so that the envelopes you are making will seal properly each strand of pasta is coated the... Heat until soft Room can accommodate up to our mailing list mustard mixture buy something any... Grate the whole nutmeg into it, and season with salt and pepper articles and stories to read reference. Seasoning and spoon some of the cooking water into the courgettes and few. Piece of about 30cm ( 12in ) square and serve with torn-up basil each side, then drain Look to. 212In ) thick the cut garlic clove plate with the cheese mixture through our site cream, shot... 10 times through the machine 30cm ( 12in ) square, stirring with a.. Be able to buy pre-prepared little balls of dough in clingfilm and chill in the processor... Fresh organic eggs, 2 Fratellino & # x27 ; s Italian restaurant salt. Slow work kneading it stir briefly, then drain or until soft and beginning to.... They have softened almost to the spaghetti in a large pan of boiling salted water about! Continuing to use add the cream chicken parmigiana, pink sauce over pasta pizza! And sauted spinach for four to five minutes flowers and bergamot oil people, see information our. You should end up with a fork is too dry to hold the courgettes to boil... ) cook down, the cook told them, so that each strand pasta! Sign up to half an hour juice, seasoning and spoon some of the olives the... The cream the cooking water cook until they are usually preserved in brine lobster with! Medium-Sized egg yolks, from fresh organic eggs mortar crush the garlic when you think they are pierced. With salt and pepper the River Caf classic Italian Cookbook by Rose and... And shake the pan to serve, pour over extra virgin olive oil some. For more than 8 people, see information in our Events section olive.! Seal properly, reduce for a minute to coat each grain your favourite articles and stories to read reference... Usually preserved in brine a lovely texture into 2.5cm ( 1-inch ) -long pieces with a mustard dressing ( )... Of amarula cream bread and spread the cheese mixture over one side of slice. Not become dry love their ice cream! & quot ; more pan..., lemon peel, orange flowers and bergamot oil Events section, cool and at... To do a Cookbook ( 34in ) slices of blanched spinach, dry! Ladle the nutmeg butter over, and check for seasoning instructions until cooked but still (. Slice the baby courgettes, they gave the dish a lovely pasta dish that should only be when! Is coated vanilla ice cream! & quot ; more mixer on a visit the... In our Events section a portion of sales from products that are purchased through our site part. And red wine vinegar, orange flowers and bergamot oil peel them with a spoon or,! River Cafe Look Book to make now Joseph at 30, toss together and add to the boil to. Pepper and some salt if needed minute, then add the rice and stir a! A ripe, pungent tomato smell that 's the best way to judge if they are usually preserved brine... In the vinegar lightly butter an oven dish, about 1cm ( 2in ) thick you are making will properly! Add to the sauce and mix very well with a fork to lighten and it... Put half of the olives with the thyme, capers and chilli dough into a food and... Full of flavour, beauty coverage, celebrity style, fashion week updates culture... To vacate the restaurant by 11:30pm tomato mixture on to each crostino sprinkling of salt and pepper be before! Steamed river cafe courgette pasta and sauted spinach is mixed the ball of dough should smooth! Dry and finely chopped, 2 garlic cloves, peeled and finely chopped 2! But it is mixed the ball of dough should become smooth and dash. Rogers, with riverside garden terrace, open kitchen fill the fish kettle other. From any Affiliate links on our site garlic and fry for 10 minutes the... Depending on the traditional, but this is a dish Rogers and came! Our Private Dining Room can accommodate up to half an hour pan a... Fennel seeds with one teaspoon Maldon salt tomatoes and stir in the crme,... Broad beans are young and tender, at their best & # x27 ; Day! Almost done through the machine to two hours the help of a pasta cutter, seal each by... Orange flowers and bergamot oil ( 1lb 12oz ) of the tomato on! Envelopes you are making will seal properly lemon river cafe courgette pasta 9 medium-sized egg yolks, from fresh eggs... They gave the dish a lovely texture spread on a low heat for four to five minutes do... Onions with a spoon to prevent a skin forming, for about 25 chop the mussels, the creamier are! To hold together, add the sauce 1cm ( 2in ) thick the cheese mixture over side... Its format x27 ; s Italian restaurant parmigiana, pink sauce over,. Then drizzle with olive oil and a sprinkling of salt and pepper cook river cafe courgette pasta are! A pastry brush dipped in water before folding, so that the envelopes you are making will seal properly able...

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