In Nigellissima episode 6, Nigella Lawson continues to share her passion for creating mouthwatering Italian food, treating her supper guests to a sumptuous feast of lamb chops with mint, chilli and golden potatoes, served alongside roasted red onions with fennel and basil. Dessert is a true Anglo-Italian affair with a ruby red plum and amaretti crumble.
There is also Nigella’s easy no-stir farro risotto with mushrooms, and chocolate pasta with a dark butterscotch sauce – a perfect supper for those nights when you can’t decide if you’re in the mood for savoury or sweet.
Nigellissima episode 6 recipes:
Roasted red onions with basil
I can’t claim that this recipe is exactly Italian, but I came across red onions for the first time when I was in Italy so it inspired me. The flavour I add is very Italian though – fennel seeds. I use the basil more like a salad leaf here, rather than a garnish. The ingredients are: red onions, olive oil, fennel seeds, salt, balsamic vinegar, fresh basil.
Farro risotto with mushrooms
You do have to go to a deli to buy farro but it is worth it. It’s best described in taste terms as whole-wheat barley. And the great joy with farro is that you don’t have to stir while it cooks as you would with risotto rice. This seems like a low key recipe but that’s only to look at – not to taste.
To cook this you’ll need: pearled farro (perlato), dried porcini, chestnut mushrooms, a leek, ricotta, Parmesan, olive oil, dry Marsala, stock (chicken or vegetable), garlic, thyme (fresh or dried), fresh parsley.
Chocolate pasta with caramel and pecans
This is really Anna del Conte’s recipe, only I in slovenly fashion use shop-bought chocolate pasta. The ready-made stuff is not available everywhere, but it is worth tracking down for this unconventional but intriguing sweet treat.
Lamb cutlets with mint, chilli and golden potatoes
If you put your halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly rely on a proper meat-and-potato supper in around 20 minutes (plus a little marinading time).
