Monday, 21 April 2014

My Fav Cook Books (ii)

Recipes From an Italian Summer

A beautifully presented book with recipes by Andy Sewell 
and photography from Joel Meyerowitz.

  I love this book it makes me think of summer and eating outdoors from a simple picnic, to
 outdoor cooking and entertaining. The photography is stunning and recipes are for 
delicious seasonal dishes. The recipes are based on the pure & simple way an Italian cook 
uses the array of fruit & vegetables available during the summer months from fresh herbs, tomatoes, aubergines and peppers to olives, oils and vinegars to sea foods and fruits.


I love their marinated langoustines. I first tried this recipe (minus the courgette) when anchored
off a little French Island in Brittany it was sublime and I always think of that evening meal when we
have eaten langustines since. It's a very simple meal and, as usual in this type of cooking, it's all in the quality of the raw ingredients and the preparation.

half a red pepper - deseeded & diced
4 Tablespoons of Olive Oil
Juice of one lemon
16 Langoustines
Handful basil leaves
Sprig of fresh young Thyme
lettuce leaves - (cos is best) shredded
Salt & Pepper

(The original recipe also calls for baby courgettes cut into thin ribbons but we weren't keen so
have left out. But add if you wish)

Mix together the red pepper, olive oil and lemon juice in a large bowl & season with the salt & pepper.

Peel the Langoustines,place in another bowl & sprinkle with the herbs.
 Leave to marinade for about an hour in the fridge.

To assemble first rinse and steam the langustine for 5 minutes or quickly fry them in olive oil. 
Remove them from the pan and lay them on a bed of the lettuce leaves.
 Next arrange the courgette ribbons (if using) and drizzle over the red pepper dressing.
 Leave to stand for 5 minutes to allow the flavours to mingle and serve. 

We served ours with a good crusty loaf,to help mop up the juices, and a chilled crisp white wine  - superb!