This curd is a delicious and unique take on the more famous lemon version, making the most of orange season. Try it on pancakes, or to dec0rate sponges and meringues…of course, it is just as good by the spoonful or on toast.
Blood Orange Curd
8 egg yolks
190ml Blood Orange juice, strained
1 lime, juiced
165g caster superfine sugar
A perfect dish for the winter that comes together in a blink of the eye and combines the sweet flavour of pumpkin with parmesan and marjoram.
Delica Pumpkin Ravioli
Serves 4-6 people
Preparation Time: 45 minutes
Cooking Time: 4-5 minutes
1 Delica Pumpkin
½ tsp ground nutmeg
1 pinch chilli flakes
1 tsp fine grain sea salt
freshly ground black pepper
4 tbsp fresh ricotta [...]
Black figs are finally in season and there are few better ways to enjoy them than enveloped by a sweet, crumbly, buttery crust. These tartlets are not only irresistible, but also easy to make, and perfect served with tea or coffee.
Makes about 18 tartlets
Preparation Time: 50 minutes
Cooking Time: 20 minutes
For the crust:
500g plain flour, [...]
As the season warms up and the first new potatoes make their appearance, potato salads are a great way to enjoy them together with the bountiful variety of vegetables and herbs available this time of the year.
This potato salad is slightly unusual, but still extremely satisfying and flavoursome. It combines the nuttiness of new potatoes [...]
This tart has its origins in the Italian town of Sanremo, in Liguria. In the summertime, the abundant yield of courgettes is turned into delightful baked savoury dishes, of which this tart is the most famous example.
Serves: 8 people
Preparation Time: 30 minutes
Cooking Time: 1 hour
500 gr Natoora Italian White Courgettes
120 g plain flour
50 g round white [...]
This recipe has been lovingly created by the blogger Kelly Peak. Visit her blog, The Pickled Pear for more fantastic recipes.
80g wild garlic leaves
50g toasted pine nuts
150 ml good olive oil
Zest of half a lemon and juice a tablespoon of lemon juice
50g grated Pecorino Sardo
Pinch of sea salt and pepper
Firstly heat a dry frying [...]
This is how they do it Rome…
8 Italian Mammole Artichokes
1 Clove of Garlic
1 Large Unwaxed Amalfi Lemon
2 Tbsp Chopped Fresh Mint
Extra Virgin Olive Oil
2 Tbsp Chopped Fresh Flat Leaf Parsley
First you’ll need to prepare the artichokes.
1. Remove the tough outer leaves.
2. With a very sharp knige, cut the top so that you are [...]
750g Fresh Pasta Sheets
450g Fresh Buffalo Ricotta
1 bunch Wild Garlic Leaves
75g Freshly Grated Parmesan
100g Fresh Morel Mushrooms
Salt and Pepper
To make the filling, roughly chop the garlic leaves and mix well with the ricotta and Parmesan. Season well with freshly ground pepper and salt.
Lay out one sheet of fresh pasta and carefully place spoonfuls [...]
This beautiful recipe using Natoora blood oranges has been created by Sumayya Jamil of Pukka Pakistani.
Pakistani desserts are usually quite milky and heavy, so sometimes not always an ideal match after a meal of a heavy curry, rice or leavened bread. They are usually enjoyed by themselves either with tea or as a sweet [...]
Thanks to The Times for their lovely mention of us today:
natoora.co.uk, Italian specialists
The country’s finest importer of Italian foods supplies many of our best Italian chefs, but also sells to individual customers. Like a huge delicatessen, it sells everything you’d expect and more: fresh pasta, superb Parmesan, burrata, mozzarella, salamis and, right now, Sicilian blood [...]