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Nigellissima episode 4

Nigellissima episode 4

Nigellissima episode 4 – Nigella shares her culinary talent as she presents delicious Italian-inspired food. In this episode, Nigella reveals a secret passion for one of the tastes of Italy with her dark and deviant liquorice pudding, before introducing us to the joys of fregola – the Sardinian sun-dried and toasted couscous – in a light, tomato-hued recipe of couscous with clams.
 



 

Nigella’s dinner party guests are served a simple yet sumptuous meal of butterflied leg of lamb and baby aubergines with oregano and roasted red onion. Dessert is an irresistible meringue gelato cake with sharp raspberries and a dark chocolate sauce.

Nigellissima episode 4 recipes:

 

Butterflied leg of lamb

 

Butterflied leg of lamb
Butterflied leg of lamb

This has to be the easiest, speediest way of cooking a roast. I just give it a fast track marinating treatment with some balsamic vinegar, olive oil and salt. Once it’s garlanded with bay leaves it’s simply ravishing.

Liquorice puddings

 

Liquorice puddings
Liquorice puddings

No one does liquorish like the Italians. I have an exuberant passion for the stuff. I normally chill these puddings but there is something to be said for eating them straight away, and although it does feel verging on the deviant, with a little sea salt sprinkled over. Out of this world!

Meringue gelato cake with chocolate sauce

 

Meringue gelato cake with chocolate sauce
Meringue gelato cake with chocolate sauce

This is a no-churn affair. You mix everything together, wodge it into a loaf tin, freeze and you’re done. I went to great lengths to acquire a bottle of Elisir San Marzano, which has a peculiarly Italian, chocolate-coffee-herbal hit. Feel free to use coffee liqueur or rum or, better still, a mixture of the two in its place.

Sardinian couscous with clams

 

Sardinian couscous with clams
Sardinian couscous with clams

At the time of writing, I confess you will need to go to an Italian deli or specialist food outlet for fregola, the sun-dried and toasted Sardinian “couscous” specified for this recipe. I wouldn’t substitute regular couscous for the fregola, which is rather more like dense pasta peas than semolina grains, and thus most comparable to the larger Middle-Eastern or Israeli couscous which could be used in its stead.

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Nigellissima episode 4
Title
Nigellissima episode 4
Description

Nigella shares her culinary talent as she presents delicious Italian-inspired food.