Solo, a home-grown Italian Restaurant & Bar with a modern twist to traditional cuisine, serving generous portions in a relaxed, convivial setting.

Transcription

1 Solo, a home-grown Italian Restaurant & Bar with a modern twist to traditional cuisine, serving generous portions in a relaxed, convivial setting. Executive Chef, Doxis Bekris, helms the open-plan kitchen preparing homemade dishes family-style, with influence from across Italy s diverse regions. All the dishes, including the pasta, bread and sauces, are freshly made in-house, and pizza is cooked to perfection in the authentic Italian wood-burning oven.

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4 TESTAROLI WITH PESTO SAUCE INGREDIENTS 25 ml tepid water 125g flour 1/2 tsp salt SAUCE (PESTO SAUCE) 125g fresh basil leaves 30g fresh parsley 3 cloves garlic 50g grated parmesan 50g grated pecorino cheese 60g roasted pine nuts 200ml olive oil 200ml basil oil 1 Tbsp. lemon juice Lemon zest from 1 lemon Salt and pepper to taste METHOD: Pour all the water into a large bowl. Gradually, add all flour. When adding the flour, keep whisking to avoid the formation of lumps. Add the salt and give the final whisk to complete the batter. At the end you should have a batter more or less of the same consistency as pancakes batter. Put a few drops of olive oil onto the pan surface. Spread the oil around so that the surface is completely coated, then put the pan onto a medium/high heat. When the pan is hot, pour enough batter onto its surface to make a testaroli disc of about 5 mm (3/16") thick. Now, cook for about 2-3 minutes. Check (using a flat spatula) that the bottom surface of the disc has turned a kind of light brown colour (but not uniform) and then turn onto the other side. Then cook the second side until it is a light brown colour. When the testaroli disc is ready, put it onto a flat surface and cut it into big rectangles or diamonds. Take a large pan and bring about 5 litres of water to the boil. Put some salt into the water. When the water is boiling, turn off the heat and quickly put your testaroli into the pan. The reason why we turn the heat off is because boiling would break the testaroli. Remove your testaroli from the pan using a slotted spoon. Leave the testaroli in the hot water for about 5-6 minutes. After this time you can see the testaroli starting to come to the surface, it is then time to take them out of the pan. To make the pesto: In a food processor put all the ingredients except for salt and pepper. Whiz until coarsely chopped and season with salt and ground pepper. Set aside To serve: Put some pesto sauce in the bottom of a large deep dish. Lay the testaroli down onto the bottom of the deep dish. Every layer should be covered with pesto sauce and few drops of extra virgin olive oil. Keep layering in this way until all the testaroli are used. Finally, sprinkle with Parmesan cheese and serve.

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6 SARDINIAN FREGOLA WITH CLAMS AND TOMATO INGREDIENTS 1 1/2 cups fregola Kosher salt 1/2 cup olive oil, plus more for drizzling 2 garlic cloves, crushed plus 1 clove finely chopped 1 teaspoon crushed red pepper flakes 1/2 cup dry white wine 24 littleneck clams, scrubbed 2 tablespoons chopped fresh flat-leaf parsley 1/2 teaspoon finely grated lemon zest 2 tbsp. tomato concasse Salt and pepper to taste METHOD: Cook fregola in salted boiling water, stirring occasionally, until al dente, 6 8 minutes; drain. Meanwhile, heat 1/2 cup oil in a large pot over medium-high heat. Add crushed garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Carefully add wine; bring to a boil, reduce heat, and simmer until reduced by half, about 3 minutes. Add clams, cover, and cook, transferring clams to a bowl as they open (discard any that do not open). Heat another pan, put some oil, saute the chopped garlic until fragrant but not brown then add the stock from clams and let it simmer. Add the fregola and cook until tender and sauce is slightly thickened. Add the clams and tomato concasse to the pan and cook until warmed through. Adjust the seasoning and drizzle with olive oil, parsley, and lemon zest then toss. Divide fregola and clams among bowls, and serve immediately.

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8 FARFALLE LOMBARDY WITH MEATBALLS INGREDIENTS (SERVES 10) 60g soft white breadcrumbs, preferably from stale bread 60ml milk 400g minced beef 200g fat sausage 1 egg 30g grated Parmesan a grating of nutmeg 2 tbsp finely chopped flat-leaf parsley and mint 900 gms Farfalle Pasta 2 lts Tomato Sauce Parmesan for Garnish METHOD: Preheat the oven to 220C/gas mark 7 and grease a baking tray. Put the breadcrumbs in a small bowl with the milk and leave it for 10 minutes or until the bread absorbs the milk. Mix together with all the other ingredients for the meatballs and season with salt and pepper. Using your hands, mould them into roughly 20g round balls. Put the meatballs on the prepared tray and bake for 8 minutes turning them once, until they are just starting to turn brown. Alternately pan fry the meatballs in a pan with olive oil turning them carefully until evenly browned. Heat the tomato sauce in a pan; add meatballs and cooked Pasta. Check the seasoning and finish with fresh herbs. Serve in a bowl garnished with Parmesan Cheese.