• Home
• Stationery Cupboard
• Lunch Hour
• The Office Directory
• Office News Express
• National Office Week 2008

Email

Password

Every month until December, Venturi’s Table Corporate Cookery Centre is providing the National Office Week website with recipes to help make your out-of-office entertaining as flawless as your organisational skills.

Each recipe has been written by Anna Venturi, author of Secrets from an Italian Kitchen (published by Pavilion) and Managing Director of Venturi’s Table Corporate Cookery Centre.

These fail-safe recipes have already wowed CEOs from some of business’ biggest brands who have used Venturi’s Table as a venue for teambuilding or client entertaining. To find out more, or to request last month’s dinner party menu, please contact Caroline Wade on 020 8875 7488 or visit the Venturi’s Table website.

Venturi’s Table Monthly Menu

Starter: ‘Pasta Amatriciana’ (Pasta with chilli and bacon Sauce)

This sauce is from the Rome area. The Romans eat it with a pasta called ‘Bucatini,’ which are spaghetti with a hole inside (in Italian buco means ‘hole’.) Amatriciana goes very well with macaroni, penne and orecchiette. Short pasta is good as it does not splatter the sauce all over the place like spaghetti does.

Ingredients:

• 100 g/3 oz. Smoked Italian Bacon - Pancetta
• 2 oz Butter
• 2 oz Olive oil
• 1 tin Chopped tomatoes
• 1 small Chopped onion
• 4 Tablespoons freshly grated Parmesan cheese
• 1 level teaspoon (or to taste) dried crushed chilli

Method:

Dice the pancetta and sauté it with the chopped onions in a little oil and butter. When they start to turn golden, add the tomato sauce and the chilli.

Cook for about 5/10 minutes.

The quantity of chilli depends on its quality and on your taste. Personally, I prefer to use the chilli sparingly, because if the sauce is too hot it overpowers the flavour of the dish.

Main course: ‘Rotolo di Tacchino Ripieno’ (Roasted Turkey Breast Roulade)

This recipe traditionally uses veal rather than turkey but turkey is more readily available and can be used as a delicious and alternative Christmas dish.

Serves 4:

• 1 turkey breast cut as a large slice about 1/3 inch thick (about 400 g - 14 oz)
• 2 large eggs
• 2 tbsp of grated Parmesan cheese
• 500 g (1 lb) of frozen spinach, defrosted
• 4 thin slices of mortadella or Parma ham (enough to cover the turkey)
• 4 fresh sage leaves
• 2 sprigs of fresh rosemary
• 60 g (2 oz) butter
• 3 tbsp olive oil
• 120 ml (4 fl oz.) of dry white wine
• Salt and pepper to taste

Method:

In a bowl beat the eggs with the Parmesan cheese and season with salt and pepper.

In a medium non-stick frying pan melt half of the butter.

When sizzling hot, pour in the egg mixture and cook on a medium heat until the egg is set. Set the omelette aside.

Lay the turkey breast on a board and season with salt and pepper. Lay the slices of ham on the turkey.

Squeeze the spinach with your hands so as to wring out all the water. Cover the ham with an even layer of spinach, and then lay the omelette on top.

Now roll the roulade, keeping it tight and compact. Tie the roll gently with some string or thick cotton thread. Now the roll is ready to be cooked.

Melt the remaining butter and the oil in a heavy roasting pot, and when hot, put the turkey roll into the pot and sauté it on all sides to seal it. When the roll is golden on all sides, splash it with the glass of wine, allowing the wine to evaporate.

Turn the heat down, add the sage leaves and the rosemary. Simmer covered, on the hob for about 40 minutes, adding water as necessary to keep the underside moist.

Remove the meat from the pot, and let it cool down before removing the string. Slice it with a very sharp knife and lay the slices in an ovenproof serving dish. Pour the gravy from the pot on the slices and cover with foil.

Put the serving dish in a preheated oven (180°C - 375°F) to warm up before serving. Serve with sautéed potatoes or spring peas with ham.

Side dish: ‘Patate in padella’ (Sautéed potatoes)

An Italian alternative to roast or new potatoes which go very well with any roasted meat or fish.

What you need for 6 people:

• 8 medium sized potatoes (the ones with red skin are best for this recipe)
• 2 cloves of garlic (optional)
• 2 sprigs of fresh rosemary
• 5 tablespoons of olive oil
• Salt and pepper

Method:

Peel and cut the potatoes in 1 inch cubes.

In a large frying pan heat the olive oil, add the garlic and the potatoes. Toss them carefully with 2 spoons so that they are well coated in the oil.

Add the rosemary and cook uncovered on a medium high heat. Brown the potatoes well, but keep tossing so that they do not burn. They should take about 30 minutes to cook.

Add more fresh rosemary, season to taste with salt and pepper and serve hot.

You can cook the potatoes half an hour in advance and keep them warm, covered, in the oven.

Dessert: ‘Salame di cioccolato’ (Chocolate Salami)

This is a very simple recipe that does not require any cooking. Children love it, but since it is so different, it would be totally appropriate served at the end of a sophisticated supper accompanied by a fresh fruit salad. It is also a very nice dessert to serve at Christmas.

What you need is:

• 100 gr. / 3 ½ oz. toasted Almonds
• 100 gr. / 3 ½ oz. unsweetened Cocoa powder
• 100 gr. / 3 ½ oz. Caster sugar
• 100 gr. / 3 ½ oz. Unsalted butter
• 2 large Eggs
• 200 gr. / 7 oz. Rich tea biscuits

Method:

Whisk the butter with the sugar until pale and fluffy.

Add the beaten eggs and the cocoa powder.

Crush the biscuits in a plastic bag.

Chop the toasted almonds with a knife on a board. (Do not use the electric mixer as the almonds will become too fine).

Mix everything in a bowl and shape the mixture into a long sausage shape, wrapping it in parchment paper.

Put it in the fridge for at least 3 hours before cutting it into slices.

It keeps very well in the fridge, (if nobody finds it!) and it freezes well.

October’s Menu

Starter: ‘Orecchiette coi broccoli’ (Little ear pasta with broccoli)

Orecchiette means ‘little ears’. This pasta is typical of a dish from the South East of Italy. I love this recipe because it is fast, healthy, easy and inexpensive. It is very often the main course on our Sunday table.

What you need for 8 people is:

• 2 packs of handmade Orecchiette (ear shaped pasta)
• 3 large heads of fresh broccoli florets
• 4 garlic cloves
• 4 fl oz. extra virgin olive oil
• 1 level teaspoon of crushed chili
• Freshly grated Parmesan cheese or Pecorino cheese
• 4 tinned anchovies in oil or anchovy paste

Method:

In a small pan fry the olive oil with the garlic until the garlic is brown. Be careful not to burn the garlic as it would add an awful, bitter taste to the oil!

If you like a stronger taste, add a couple of anchovies to the oil when still frying, mashing them with a spoon. Turn the heat off and add the crushed chili.

Put the broccoli florets and the orecchiette into a very large saucepan with plenty of salted, boiling water. Cook for about 15/20 minutes, until the pasta is ‘al dente’.

Drain the orecchiette and broccoli and dress with the oil, tossing gently so that everything is coated. Add a generous sprinkle of Parmesan cheese and toss again.

Serve immediately.

Main course: ‘Filetto di maiale ripieno’ (Fillet of Pork with sun dried tomatoes and sultanas)

This is a great recipe for entertaining. It is easy and not too demanding to prepare, and it makes a great impact on the table.

To serve 3:

• 1 fillet of pork (1 ¼ lbs)
• 6/8 sun dried tomatoes — cut in half lengthwise
• 2 tbsp sultanas soaked in Marsala for 2 hours or overnight
• 6 sage leaves
• 3 fl oz. white wine
• 2 tbsp mascarpone
• Salt and pepper to taste — 2 tbsp oil, 2 oz butter

Method:

Soak the sultanas in Marsala and reserve.

Cut the fillet lengthwise like a book and pound it gently. Season the meat with salt and pepper.

Place the sun dried tomatoes onto the meat, add the sultanas and lastly the sage leaves to hold down the filling. Close ‘the book’ and tie it with string to create its original shape.

Heat the olive oil and butter gently, add the meat and brown very well on all sides. Splash with the Marsala, reserved from soaking the sultanas.

Place in a preheated oven at 160 deg. C for 15 minutes.

To make an accompanying sauce, remove the meat from the pan and add the white wine to the juices and cook until hot and bubbling. Reduce heat and add the mascarpone, stirring until thick and blended.

Taste and add seasoning as desired. Slice pork and spoon sauce over. Serve at once.

Side dish: Grilled aubergine and pepper stacks

To serve 4:

• 2 large red peppers (choose heavy, meaty peppers)
• 1 aubergine
• 2 x packets of mozzarella (100 g each)
• 2 handfuls of fresh basil leaves
• 4 tbsp good quality tomato sauce
• 2 tbsp olive oil
• 2 tbsp grated Parmesan
• Salt and pepper

Method:

Warm up a griddle pan (you can also use a grill) until it is red hot.

Grill the peppers on the pan or under the grill until the skin is charred all over. Their skin must become blistered, but the flesh should still be almost raw: you need a very hot grill, griddle pan or barbeque to avoid cooking the flesh as well.

Remove them from the heat and place the peppers in a bag, to allow them to steam in their own heat. This will make it easy to peel off their charred skin. Remove the seeds and white membrane by hand but do not wash them. Cut them in strips lengthwise.

Peel the aubergine and cut rounds of approximately 1cm thick. Grill or fry on both sides until markings appear. Brush each slice with some olive oil.

In a baking tray place the aubergine slices alternating with basil leaves, slices of mozzarella and fillets of peppers; season each layer with a little salt and pepper and a generous sprinkle of Parmesan as you go along.

Finish with a little tomato sauce to help keep the stacks moist.

Bake in a preheated oven at 180 deg. C/ 350 deg. F for 10 to 15 minutes, so that the cheese melts. Decorate with a little more basil and serve.

Dessert: ‘Torta di Amaretti’ (Amaretto Torte)

This torte is quite rustic and moist. It is ideal with afternoon tea. The combination of ground almonds and amaretti biscuits makes it quite rich.

Serves 8/10

• 210 g/7 oz caster sugar
• 210 g/7 oz unsalted butter (at room temperature)
• 1 tsp. vanilla essence
• 6 large eggs, separated
• 2 tbsp homemade breadcrumbs
• 200 g/7 oz ground amaretti biscuits
• 150 g/5 oz ground almonds
• 1 pinch salt

Method:

With an electric whisk, beat together the sugar, butter and vanilla essence until very fluffy. Add the yolks, one at a time, while beating continuously.

Add the breadcrumbs, crushed amaretti and the ground almonds.

Beat the egg whites to form soft peaks then fold them gently into the mixture.

Pour the mixture into an 8 ½ — 9 inch springform tin, previously lined with baking parchment. Bake in a preheated oven at 180 deg. C/ 350 deg. F for 35-40 minutes.

My Secret:

To make sure that this torte comes out perfectly, make your own breadcrumbs with any white, leftover bread. Dry the bread completely in the oven at a low temperature. When the bread is dry and cooled, place it in a food processor and run it until all the bread is very fine, like sand. Before using the breadcrumbs, sieve them to remove any large pieces. Breadcrumbs keep for weeks in an airtight container, and they are indispensable for several Italian recipes.

September’s Menu

Starter: ‘Risotto alle punte di asparagi’ (Risotto with asparagus tips)

Italian rice is basic to cook and is always made using the same method. Changing the ingredients is the way to make these Italian rice dishes different. The asparagus tips in this recipe give the rice a very delicate and sophisticated taste that makes it an ideal dish for a dinner party. Only make sure that your guests are not late: risotto does not wait, it must be eaten immediately!

What you need to serve 8 people is:

• 3oz / 90gr. butter
• ½ a small onion
• 1lb / 450gr. Italian rice (Arborio)
• 1 glass of white wine
• 2 pints / 1.2 litre of vegetable stock
• 4 tablespoons of parmesan cheese
• 10/12 asparagus spears (according to their size)

Method:

In a deep and heavy pan melt 2 ounces / 60gr. of the butter. Add the chopped onion and cook it for a few minutes until golden.

Cut the asparagus into small pieces and reserve some of the tips for decoration. Add the asparagus to the onions and stir to coat with the butter.

Add the rice and sauté it in the pan, stirring gently with a wooden spoon. All this needs to be done on a high heat in order that the rice is toasted with the butter.

Add the white wine and let the rice absorb it, stirring all the time.

Now, add boiling stock, enough to cover the rice. Keep stirring. When the rice has absorbed all the liquid, add some more little by little.

Cook for 15 minutes, NOT MORE!!

At the last minute, after turning the heat off, add the rest of the butter and the grated parmesan cheese. Decorate with the asparagus tips and serve.

Main course: Herb crusted salmon slice

This is an easy way to reinvent a fillet of salmon to make an interesting and delicious main course. The crispy crust compliments the soft fish brilliantly and looks amazing on the plate with all the flavoursome juices oozing out as the slice is cut.

For two salmon fillets

• 2 slices of moist white bread (a cheap sandwich loaf works well)
• 2 heaped tablespoons of parmesan cheese
• 1½ tablespoons of parsley
• The zest of 1 lemon
• 2 tablespoons of olive oil
• Salt and pepper
• 2 salmon fillets, approx 150gr. each

Method:

In a food processor finely chop the bread, parsley and parmesan. The final mixture should be a lovely bright green colour. Add the olive oil and blitz again in the food processor for a few seconds until all the oil is incorporated. Lastly, mix in the salt, pepper and lemon zest.

Place the two fillets of salmon on a baking tray. Pat the crust firmly onto each fillet until it is approximately 1cm thick. Place in a very hot oven until golden brown which should take around 10 minutes. Serve with braised lentils.

Side Dish: ‘Finocchi saltati al parmigiano’(Sauteed fennel with parmesan cheese)

This is a very simple way to cook fennel, yet it tastes very good and makes for an interesting side dish.

What you need to serve 8 people is:

• 4 fennel bulbs
• 90gr. of butter
• ½ a stock cube
• 1 small glass of milk
• 4 tablespoons of grated parmesan cheese
• Grated nutmeg
• Salt and pepper

Method:

Cut the fennel bulbs in four, lengthwise. Wash the fennel under running water, ensuring there is no sand between the leaves. Drain the fennel.

In a large pan, heat the butter until sizzling, then add the fennel and brown them well on all sides. When the butter is about to burn, crumble in the ½ stock cube and add ½ a glass of water to the pan. Cover and simmer gently until the water evaporates and the fennel starts to feel tender.

Pour the milk over the fennel, cover again and simmer gently until the milk has almost evaporated (about 10-15 minutes).

Place the fennel in an ovenproof dish and season with salt, pepper and nutmeg. Sprinkle over the parmesan cheese.

Place under a preheated grill for a few minutes to melt the cheese.

Serve immediately.

Dessert: ‘Panna Cotta’

‘Panna Cotta’ means ‘cooked cream.’ It sounds quite simple, but actually, it is difficult to get it right. This recipe is the best I have found. It is best served with a raspberry sauce and a decoration of fresh raspberries.

Ingredients:

• 800ml whipping cream
• 200ml full fat milk
• 100gr. sugar
• 1 tsp. vanilla essence
• 5 sheets gelatine

Method:

Soak the gelatine in a bowl of cold water.

Heat the cream mixed with milk and sugar very gently — do not allow to boil.

Remove from the heat and add the gelatine sheets, drained and squeezed. Stir well to ensure the gelatine melts completely.

Pass through a sieve to remove any pieces of gelatine which may have not dissolved. Now, stir from time to time until the mixture is cold and the gelatine starts to set.

Pour in individual or single moulds, previously wetted with cold water.

My secret…

Be aware that cream, as it cools, may create little yellow dots of fat on the surface. We call them ‘eyes’. To avoid this from happening, and after adding the gelatine, make sure you stir the Panna Cotta mixture as it is cooling, putting the bowl into a larger bowl filled with ice and water. When the mixture starts to thicken and it is completely cool, then pour it into the moulds. This process prevents the ‘eyes’ from forming.

August’s Menu

Starter: Pasta with ‘Salsa Amatriciana’ (chilli and bacon sauce)

The name of this sauce comes from a small village called Amatrice, near Rome. My first husband and I spent several holidays in Rome as guests of his mother. She had a cook, Paola, who cooked like an angel and looked like a barrel. I learned this recipe from her. It is a good example of how to match pasta with sauces: a delicate shape, such as fettuccine or angel hair wouldn’t be right with amatriciana, which requires a strong, heavy shape of pasta. The best pasta shape for this sauce is bucatini, which are large spaghetti with a hole (buco in Italian) in the centre. If you can’t find bucatini, use penne or maccheroni, short pastas, both of which are a good choice for guests who may not be used to rolling spaghetti around a fork.

Ingredients needed to dress 500g of pasta (serves 6):

• 200g of smoked pancetta, diced (available already diced from most supermarkets)
• 3 tablespoons of olive oil
• 250g jar of chopped tomatoes
• 1 onion, chopped
• Freshly grated parmesan cheese
• 1 level teaspoon of dried chilli flakes

Method:

In a frying pan sauté the chopped onion in the olive oil until golden. Add the diced pancetta and the tomato. Season with a little salt if necessary (please note, the pancetta is very salty) and the chilli. Take care not to overpower the sauce with too much chilli. Cook very gently for about 15 minutes.

Cook the pasta in a large pan of boiling water until ‘al dente’ (firm to the bite) and drain. Mix the pasta with the sauce and serve. The parmesan cheese should be added at the table by each person.

Main Course: ‘Scaloppine al limone e prezzemolo’ Classic escalope with lemon and parsley

Escalope is a wonderful dish to serve to both family and guests. There are unlimited variations of this dish. The procedure is always the same, what changes are the ingredients. Lemon and parsley is the classic ‘scaloppina’.

To serve 6 people:

• 6 veal or chicken breasts
• Plain flour to coat the meat
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 100ml of lemon juice mixed with 100mls of water
• 1–2 tablespoons of parsley chopped
• Salt & pepper

Method:

One of the most important aspects of this recipe is to prepare the fillets so they are very thin before starting to cook. To do this, place your hand firmly onto the chicken or veal breast. With a sharp knife cut it horizontally through the centre, sliding the knife through the meat.

Once the meat is cut into two escalope pieces, you can then pound them to flatten the meat further. Repeat the process with each piece of meat.

Coat each escalope in flour and lay them in the pan. Brown the meat on each side, on a high heat. Do not overcrowd the pan. If you cannot fit all the meat in the pan at once, brown the meat in batches.

Return all the meat to the pan. Add the lemon juice and water. Simmer on a very low heat until the juice thickens. Sprinkle with the chopped parsley, season with salt and pepper and serve immediately.

The first stage of the cooking must be done using a very hot pan in order to seal and colour the meat. When adding the lemon juice, turn the heat down and let it evaporate slowly. If your sauce is too liquid remove the veal or chicken from the pan, thicken the sauce and then reheat the veal.

Side Dish: ‘Patate duchessa’ Duchess potatoes

These potatoes are generally served beside a meat dish at rather sophisticated meals. They are quite simply mashed potatoes, seasoned with salt, pepper and nutmeg, and bound with egg yolks and parmesan. They are then piped onto a tray, brushed with egg wash and baked before serving.

Guideline for quantities:

• 1kg of potatoes (the best type to use for this recipe are those which have a reddish skin)
• 2 large egg yolks
• 3oz butter
• 4 tablespoons of parmesan
• Salt & pepper to taste
• Nutmeg, freshly grated
• 1 egg for brushing

Method:

Boil the potatoes in their skins until they are fully cooked. This will take approximately 40 minutes for medium sized potatoes.

Press them through a potato ricer then dress them with butter, egg, parmesan and seasoning. Prepare a baking tray lined with parchment paper and which has been carefully oiled.

Pipe the potatoes onto the tray and brush them with a beaten egg. Pop them in a preheated oven and cook until golden.

These potatoes can be prepared well in advance and baked just before serving.

Dessert: ‘Torta al Cioccolato senza Farina’ Wheat-free chocolate cake

Nowadays it is more and more common to come across people who have a wheat allergy. As those affected know, there are very few good recipes, especially for cakes, that do not include flour. This however is an extraordinarily good one.

Serves 10–12:

• 360g/12oz dark chocolate, chopped
• 180g/6oz unsalted butter, cut into pieces
• 6 large eggs, separated
• 12 tablespoons of caster sugar
• 2 tablespoons of vanilla extract
• 1 pinch of salt

Method:

Preheat the oven to 180 °C (350 °F). Line a springform tin, 25cm (9 inch) in diameter, with parchment paper.

Stir together the chocolate and butter in a heavy, medium sized saucepan over a low heat until melted and smooth. Remove from the heat and leave to cool, stirring often.

With an electric whisk, beat the egg yolks and 6 tablespoons of the sugar in a large bowl until the mixture is very thick and pale in colour. Once the chocolate mixture is lukewarm, fold it into the eggs and sugar and lastly fold in the vanilla extract.

Beat the egg whites in another large bowl until soft peaks form. Gradually, add the remaining 6 tablespoons of sugar, and continue beating until the peaks are medium-firm. Gently, with a large spoon or a spatula, fold the whites into the chocolate mixture a little at a time.

Pour the mix into the prepared tin and bake for about 50 minutes until the top is puffed and cracked. When ready, a tester inserted into the centre should come out with some moist crumbs attached.

My Secret:

The secret is the quality of the chocolate you use. I suggest a chocolate with a cocoa content of at least 53%.

Venturi’s Table Corporate Cookery Centre.