![]() Put this in a food processor with the bechamel sauce, herbs, Iranian lime (if using), fennel seeds and half the peas, and pulse a few times to break down the spinach and peas a little. Once cool enough to handle, squeeze out as much water as you can: you should end up with about 150g cooked spinach. Put the spinach in a medium pan on a medium-high heat, add a splash of water and cook for two to three minutes, until wilted, then drain in a colander and leave to cool. Turn the heat to low, cook for 10 minutes, whisking frequently, then leave to cool. Mix together the milk, mustard, half a teaspoon of salt and plenty of pepper, then add to the flour pan in three instalments, whisking all the time, until you have a smooth sauce. Put 50g butter and the flour in a medium saucepan on a medium heat, and stir constantly until the butter and flour have come together and are bubbling – about four minutes. That said, you can roll them a day ahead, refrigerate overnight and fry from room temperature the next day.Ĭook 30 min, plus 20-30 min to roll the cigarsĥ0g unsalted butter, plus 150g melted butter extra, for brushingġ½ tsp fennel seeds, toasted and lightly crushedģ50g blanched fresh or defrosted frozen broad beans, skins removedĢ00g feta, roughly crumbled into 2cm piecesģ00g filo pastry (ie, 12 39cm x 30cm sheets) This party snack is a bit of a commitment – get a helper, if you can – but it pays off when that green bechamel filling comes oozing out, all delicious and warm. Photograph: Louise Hagger for the Guardian Yotam Ottolenghi’s spinach, pea and broad bean filo cigars. Transfer the griddled vegetables to a large bowl, add the raw leaves, herbs and the remaining dressing, toss gently and serve at once. Once very hot, turn down the heat to medium, then griddle the dressed leaves and sugar snaps for about four minutes, turning every now and then, until everything has good char marks – spread them out in the pan, so they all get some heat, and cook in batches if need be. Heat a large griddle pan on a high heat (as always, remember to ventilate the kitchen first). Put half the leaves and all the sugar snaps in a large bowl, pour over two-thirds of the garlic and lemon mixture, and toss to coat. Put the first three ingredients in a small bowl with three teaspoons of salt and plenty of pepper. Not much more than garlic and lemon is needed to make this sing, but a few drops of chilli oil wouldn’t go amiss, too.ģ small garlic cloves, peeled and crushedģ-4 lemons, zest finely grated, to get 1½ tbsp, and juiced, to get 60mlĤ50g mixed radicchio leaves, ideally pink, tardivo and castelfranco, trimmed and roughly tornĦ00g sugar snap peas, fibrous threads removed I’ve used a few different types of radicchio, but you could also use chicory or whatever mix of bitter leaves you can get your hands on. This warm side salad is all about the beautiful leaves, vegetables and herbs.
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