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Tomato water risotto, rocket salad and anchovy dressing
Fruit and vegetables
1.5kg/3lb 4oz cherry vine
tomatoes
, roughly chopped
15g
basil
1
garlic
clove, peeled
1 small
garlic
clove, thinly sliced or grated
30g/1oz flat-leaf
parsley
, finely chopped
75ml/2½fl oz brine from preserved
lemon
jar
3
lemons
, peeled, pith removed and segmented
1 onion or 3
shallots
, finely chopped
1
celery
stick, finely chopped
1
garlic
clove, finely sliced
1.2 litres/2 pints
tomato
water (see above)
120g/4½oz wild
rocket
10g
mint
leaves, picked
12–16 poached
lemon
segments (see above)
1 preserved
lemon
, skin finely sliced
Tins, packets and jars
12 large Calabrian
anchovies
pinch
dried chilli
flakes (optional)
200g/7oz
Dijon mustard
200ml/7fl oz
pickle
brine
300g/10½oz
risotto rice
(carnaroli preferred)
Cooking ingredients
pinch
saffron
pinch
sea salt
flakes
40ml/1fl½ oz red wine
vinegar
50ml/2fl oz cabernet sauvignon
vinegar
150ml/5fl oz extra virgin
olive oil
75g/2½oz
caster sugar
700ml/1¼ pint
rapeseed oil
300ml/10fl oz extra virgin
olive oil
10g table
salt
60ml/2fl oz extra virgin
olive oil
sea salt
flakes
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
60–80g/2¼–3oz
butter
70g/2½oz aged
Parmesan
, finely grated
40g/1½oz aged
Parmesan
, shaved
Meat, fish and poultry
salami
(such as Fiorellino), thinly sliced, to serve
Other
splash
white wine
60–80ml/2½fl oz house dressing (see above)
focaccia
, to serve
Back to recipe
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