From a refreshing Berlin Bug to a tasty Spaghetti Pomodoro, bring a taste of Rocco Forte Hotels and Resorts home with you with these recipes.
- 4cl Brandstifter Gin
- 2cl Pijoekel (or herb-based liqueur like Jägermeister)
- 1/4 Lime
- Henry Thomas Spicy Ginger Beer
- Fresh mint to garnish
Chef Extraordinaire Fulvio Pierangelini, Creative Director of Food for Rocco Forte Hotels, unveils his secret method for creating the perfect Spaghetti Pomodoro.
- 350g of spaghetti
- 600g of ripe tomatoes
- 2 x cloves of garlic
- 20 x basil leaves
- 1 x sprig of thyme
- 5 tbsp. of extra virgin olive oil
- 1 tbsp. of grated Parmesan cheese
- Salt to taste
- Sugar to taste
- Scald the tomatoes for a few seconds in boiling water, then peel, remove stem, cut them in half, remove all the seeds, and break them with your hands into small pieces of uniform size.
- Crush the two cloves of garlic lightly with the palm of your hand and put them in a pan along with the chopped tomatoes, a sprig of thyme, 10 leaves of basil, olive oil, salt and a pinch of sugar.
- Cook over medium heat for about 10 minutes. When it’s nearly ready, remove the garlic and herbs from the sauce.
- In the meantime, cook the spaghetti in boiling, salted water until it’s al dente (firm to bite).
- When the pasta is cooked, drain it and transfer into the pan containing the tomato sauce. Mix together.
- Remove the pan from the heat and add the remaining 10 basil leaves, finely chopped, for an extra boost of flavour.
Serve hot and garnish with a spoonful of grated Parmesan cheese sprinkled over the top and a spoonful of olive oil.
Ingredients for 1 Portion
- A large slice of country bread (we use Pugliese)
- 5 stems of asparagus
- 2 eggs
- 70g, shavings of Marzolino pecorino cheese
- 4g, summer black truffle
- 3 fresh basil leaves
- A sprig thyme
- Extra virgin olive oil
- 5g, Butter
- 5tbs, of vinegar
- Bring to boil 1.5 litres of water in a saucepan
- As soon as the water boils add five table spoons of vinegar to the saucepan
- Using a large spoon stir the water to create a swirl and carefully add the eggs one at a time
- Keep the water simmering gently and allow the white of the egg to set
- Remove and place eggs on kitchen paper to absorb excess water
- Meanwhile toast the bread (or if you’ve gone for a really thick slice pop it under the grill)
- In another pan heat some extra virgin olive oil and cook your asparagus stems with a sprig of thyme, basil leaf and salt and a little water for a few minutes until tender
- At the end add your butter and the remaining torn basil leaves
Take your freshly toasted slice of country bread and place the asparagus on top, pouring the remaining liquid over the top so it soaks into the bread. Arrange the poached eggs on top of the asparagus and top with truffle shavings and pecorino cheese. Buon Appetito!
Taste the flavors of Sicily in this delicious dish from Verdura Resort.
- 200g largely diced aubergines
- 100g diced celery
- 100g diced onions
- 30g olives (without the pit)
- 30g Verdura Società Agricola capers (rinsed)
- 150g tomato sauce and pulp
- .500 Lt white wine vinegar
- Verdura Società Agricola extra virgin olive oil
- 100 gr. Sugar
- 30 gr. Salt
- 3 sprigs Basil
- 3 sprig Thyme
- Sprig of mint
- Marinate the aubergines for 15 minutes with the olive oil, basil and thyme. Add just enough oil to coat all the aubergine lightly. Sauté in a large sauce pan on a high heat until the aubergines are dark brown.
- Sauté the celery, onions and mint with a little oil in a separate pan, on medium heat. Cook until the vegetables become translucent and soft, without getting any colour. Add vinegar, sugar and salt to taste. The sugar should balance out the vinegar.
- Add the celery and onions to the aubergines and let it stew for half an hour.
- Taste to see if you need to add more sugar or salt, and finish with freshly chopped basil.