Uova Italia

October 22, 2010

As I think I’ve mentioned before, I get bored with my breakfasts quite often. Today I JUST SNAPPED after about two weeks of spinach and feta omelettes, and raided my cupboards. Which were nearly bare, but as a result I made a pleasing discovery. Which is:

Softly scrambled eggs + basil pesto + grainy toast = breakfast in the Tuscan sun despite evident frost on the rooftops and the dark threat of rain. 

I might try a little stir of harissa next time and see if I can get myself transported to Fez. It would definitely be an improvement on Dalston.

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After a hideous week of Frieze art fair, being ill and relaunching the features section of my newspaper, my dear friend L and I escaped the madness on Sunday night and went to Andrew Edmunds. AE is the quintessential Soho establishment – cramped, candlelit, friendly and with a bloody brilliant wine list. The food is very nice, but it’s not really the point – you go for the atmosphere. Having said that, despite the fact that we were too busy bitching to do anything but inhale our dinner, we did pause for a moment to appreciate L’s particularly tasty starter of Gorgonzola and pear risotto, which, having an unexpected night in on Tuesday, I was inspired to recreate. Approximately. It wasn’t completely successful but I think it worked pretty well.

In butter, cook up about half a pear, chopped into modest chunks, on a low heat until softish (about 15-20 mins) then put it aside while you make the rice, which I cooked with a bit of garlic. The garlic might have been unnecessary. Had I had any white wine open I probably would have put a slug in with the stock, which I think would have refined it slightly. When the rice was cooked I stirred in the pear and the cheese – about the same volume as the pear, and a small amount of grated Parmesan. Annoyingly, Waitrose didn’t have any Gorgonzola, darling, so I made do with dolcelatte. It’s not as good, too mild and too soft – Gorgonzola would probably retain its structural integrity a bit more (i.e. not melt) but you get the idea. The key is to then stir in a handful of finely chopped fresh parsley, which lifts all the flavours and stops it from being too cloying. Needless to say I forgot to do this. Still, it gave me very entertaining dreams.