Sunday, 7 October 2012

Italian Inspiration from Nigella

As a pre-birthday present the Boyfriend got me Nigella Lawson's newest cookbook Nigellissima. I have been watching the kitchen goddess's programme on BBC which bares the same name as the book. At first glance the book looks very typical Nigella. No fuss, delicious and tasty recipes - this time with an Italian twist. What made me want the book was the delicious Tagliata recipe which was featured in the TV programme. There are also other recipes in the book that I cannot wait to try. Sicilian Pasta with Tomatoes, Garlic and Almonds seems like a midweek winner. Quick Calabrian Lasagne which substitutes white sauce with eggs and ham seems like a lasagne I would like. I cannot wait to try the Vanilla Panna Cotta.

The Tagliata was extremely easy to make and such a good substitute for a heavier Sunday roast. The recipe is also very affordable since the steak does not need to be fancy. I used a Topside Steak, which at 400 g was around £3.50 from Morrisons. Typical to Nigella, the marinade consists of pantry products and is whipped up together in less than a minute. Altogether a lovely meal. The Boyfriend complained that the sliced steak was too cold when it made it to the table, but this did not bother me.


2 tbsp extra virgin olive oil
1/2 tsp dried chili flakes
1 tsp dried oregano (I used 1 tbsp dried Italian herb mix)
2 tsp red wine vinegar
1 tsp sea salt flakes
1 steak (300-400 g)
250 g cherry tomatoes, halved
Freshly cracked black pepper

Heat a frying pan. In a dish (where you can fit the steak later on), combine the extra virgin olive oil, chili, oregano, salt and red wine vinegar. Slice the cherry tomatoes. Oil the steak lightly and put it in the hot pan. Cook for 2-3 minutes on each side. If you do not want your steak rare, cook it for longer. Place the steak in the marinade and marinade for 1 minute on each side. Remove the steak and place on a chopping board. Place the cherry tomatoes cut side down in the marinade. Cut the steak into thin slices and arrange on a serving dish. Pour the cherry tomatoes and marinade on top of the steak. Season with black pepper and serve immediately.

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