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summer salad

A bright and green nectarine salad with tomatoes and almonds, by @allosimone

A bright and green nectarine salad with tomatoes and almonds, by @allosimone

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bright & green nectarine salad

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caramelized onion and roast butternut squash risot caramelized onion and roast butternut squash risotto, cooked in a sage and saffron broth — a pleasantly unhurried dish, softly sweet and soothing, both in the cooking and the enjoying. to make this at home, start by caramelizing 6 onions (one per serving): peel, halve, then thinly slice the onions before letting them sweat on low heat in a little bit of fat, stirring and adding a small splash of water from the kettle occasionally, until softened, sweetened and browned, about 45 mins to one hour, minimum⁣⁣⁣⁣. in the meantime, roast a butternut squash: peel, halve, de-seed and cube the squash. place cubes on a baking sheet, drizzle on a bit of oil & salt, toss, and then bake at 200°C/390°F until tender and a bit caramelized, ~30-45mins⁣⁣⁣⁣. while the squash is roasting and the onions are caramelizing, make a vegetable stock: add some onion, carrot, celery, leek, bay, thyme, rosemary, black peppercorns, sage & lots of salt to a pot, then cover in fresh water. bring to a boil before leaving to simmer for 25-45 minutes. taste for seasoning, then pop in some just-ground saffron threads and keep the stock warm on a low heat⁣⁣. start making the risotto by adding a finely diced shallot and a bit more fat to the caramelizing onion. bring heat up slightly to medium-low. add butter, a bit more salt, and then the rice (here, I used ~375g of arborio). toast the grains in the oil then deglaze with white wine. keep stirring and cooking, adding a ladleful of the strained stock at a time (I ended up using a bit over a litre). towards the end, mash half of the roast butternut squash and add it to the risotto along with some broth⁣. lastly, finish the risotto: as you add in the last ladleful of stock, turn off the heat and add a large pat of butter to the pan. whip the butter through the risotto, add some parmesan, and gently stir in the remaining squash cubes at the end. serve by ladling onto deep plates, giving each portion a shake to help spread out the soupy rice, then top liberally with parmesan, black pepper + a light drizzle of evoo before diving in straight away, while each serving is still soothing and hot 🧀✨
parsnips, brussels sprouts, buckwheat & feta — sou parsnips, brussels sprouts, buckwheat & feta — sounds really simple, but couldn’t taste better! here’s the gist of how to make this at home:⁣ ⁣⁣ • if you don’t already have toasted buckwheat (kasha) on hand, start by toasting some raw buckwheat in a dry pan on medium heat, just for a few minutes, until the colour of the groats has deepened. the aroma should be nice and nutty! meanwhile, peel some parsnips + remove the outer leaves from a few brussels sprouts. ⁣⁣ ⁣⁣ • next, put some salted water to boil in a small pot, then add the parsnips and cook them until tender. drain the parsnips, then halve them lengthwise before pan-frying, cut-side down, in some extra virgin olive oil. once their undersides have caramelised and turned golden (we’re bringing out their sweetness!), throw the brussels sprout leaves into the pan at the very end, just long enough to let them get vibrant and supple. ⁣⁣ ⁣⁣ • remove from the pan + assemble on a plate along with the toasted buckwheat and some crumbled feta, a tiny bit more olive oil, plus a smidge of salt and pepper. ⁣ ⁣ all that’s left to do now is relax, savour, and enjoy :)
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