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A Delicious Recipe from Eleanor Steafel

Posted on 27th February 2023 by Anna Orhanen

A culinary love letter to the favourite meal of the week, Eleanor Steafel's stunning new book The Art of Friday Night Dinner is filled with inspiring recipes, from baked potato with hot smoked salmon, soured cream and pickled radishes to prune and PX cake with cardamom custard. We are delighted to share a gorgeous recipe from the book with the readers of our blog.

Broad beans and peas simmered with saffron, wine and ricotta


Serves 1

Ingredients:

a good pinch of saffron
1 lemon, juice of half and zest of the whole
2 tablespoons ricotta
olive oil, for frying
60g slab of pancetta, cut into thick chunks
1 tablespoon butter
1 rosemary sprig
1 shallot, finely chopped
2 garlic cloves, peeled and bashed
1 teaspoon fennel seeds
50ml rosé or white wine
90g shelled broad beans (with bigger ones, pop the green interiors out of their shells)
100g frozen peas
a handful of fresh herbs (parsley, basil, oregano or mint would be good, or a mixture), roughly chopped or torn
flaky salt and freshly cracked black pepper
good olive or cold-pressed rapeseed oil, to finish

Instructions: 

In a small bowl, mix the saffron with the lemon juice and leave it to sit. In another bowl, combine the zest and ricotta with black pepper and a little salt. Leave that to sit too.

Set a casserole pan over a medium heat with a glug of oil. Add the pancetta and fry until crispy. Remove the meat from the pan with a slotted spoon and set it aside on a plate lined with kitchen paper.

Turn the heat down and add the butter and rosemary sprig. When the butter has melted, add the shallot, garlic and fennel seeds and season with salt. Cook for 10 minutes, or until the shallot and garlic are soft.

Add a splash of water, and the wine, the saffron and lemon mixture and some more black pepper. Simmer for another 10 minutes, then add the beans and cook until tender (about 4 minutes, depending on the size of your beans). Then add the peas and simmer for 1–2 minutes, until just cooked.

Immediately ladle the beans and their liquor into a warmed bowl. Sprinkle with herbs, scatter the pancetta on top and add a spoonful or two of the lemony ricotta. Finish with a drizzle of oil.

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