EAT + DRINK

Whether you're having a simple table wine or a Grand Cru from Bordeaux we can help to enhance the wine, food and perhaps the conversation. Whenever we come across a tasty recipe either from a book, magazine or from one of our frequent trips to Europe we'll add it to this feature.

For example:

Caviar* Tempura (Nobu West)

150 grams monkfish

*4 tablespoons Mujjol Shikran Spanish Mullet/Herring roe

vegetable oil for frying

tempura flour for dusting

Tempura batter

1 lemon quartered

Cut the monkfish into thick cubes. Make small cuts into each piece of fish making sure you don't pierce the fish all the way through. Fill each pocket with a small amount of the roe using the back of a spoon. Secure the opening with a toothpick.

Heat a large pan of oil (about 8-10cm deep) to a temperature of 180C.Dust the fish in the tempura flour then into the cold tempura batter then into the hot oil. Fry for 1-2 minutes. Drain on a tea towel or paper towel.

Serve each piece on a small spoon such as those used for Chinese soup topped with a dollop of the roe.

Wine? Monacesca Verdicchio: vibrant refreshing acidity to cut through a meaty fish like monkfish; slightly oily texture which balances beautifully with the saltiness of the roe and a glorious finish which continues to integrate with the roe and batter.

photo from Nobu West

Riccota fritta con piccola insalata (Jamie Oliver's Italy)

Mix 1lb good crumbly ricotta with 2 tblespoons of parmesan, 1 1/2 tblsp flour, pinch salt, 1 egg. Season with ground pepper and refridgerate.

Halve 3 ripe tomatoes, squeeze out seeds and juice, discard. Chop into small chunks. Add torn basil and a small amount of finely sliced red chili. Season with salt and pepper. Add a good dollop of good olive oil and a few drops of red wine vinegar.

Heat a T-Fal pan, add a splash of olive oil. Drop the ricotta mixture, by the spoonful, onto the pan. Fry several dollops at a time until golden brown on both sides. Be careful and use a flat wide spatula to turn.

Serve warm with a pinch of good sea salt and the tomatoes on the side. Grate some Parmesan over the ricotta.

photo Jamie Oliver's Italy

Wrap small dollops of fresh mozzarella in Proscuitto or spanish ham. Gather the ends of the proscuitto and tie with chives or spring onion. (see photo) Lay on top of a few pieces of arrugula. Toast a handful of pine nuts and toss onto the plate of proscuitto. Add a few pitted olives. drizzle some good Poggerino olive oil over top. Add a few dashes of good aged LINi balsamic vinegar and serve with LINI910  Rosato! Fantastic and so easy.

photo La Cucina Italiana Oct. 2009