When the great architect, Richard Rogers opened his staff canteen to the public in the mid 80’s we had a genius restaurant within walking distance – the River Café – run by his lovely wife Ruth and the no less lovely Rose Gray.
70.00. elcome to the first of two extracts from River Cafe Two Easy, the second volume of River Cafe Cook Book Easy.

Add the shallots, garlic, chorizo and crushed red pepper and cook over high heat until the shallots are softened, about 5 …

| Now add in the mullet monkfish or possibly turbot and scallops to the soup and bring back to the boil. Micro wave the packet of muscles, take out the muscles from their shells. Author Network

The way Ruth Rogers and the late Rose Gray first brought Technicolor seasonality and obsessional provenance to the table prevails, and there’s still more than a hint of Nineties boom to the insane prices, with mains mostly clocking in above £40. The mains upped the ante, with Joe’s chargrilled leg of lamb (just pink, served with candy-coloured summer beets and a zingy, subtle horseradish) taking the form of an urbane Sunday roast. Add the fish stock to the sauce, mix and then add the fish. Forget everything else you’ve heard or half-absorbed about The River Café – its humble 1987 start as the staff canteen for Richard Rogers’ architectural practice, its three decades serving elevated Italian classics to artists, celebrities and New Labour grandees, its Michelin star, its status as the fertile seedbed for the culinary talents of Jamie Oliver, April Bloomfield and Hugh Fearnley-Whittingstall.

Know someone who would make a great member of CookEatShare?

Add in the tomatoes and the fish stock. Download Foursquare for your smart phone and start exploring the world around you!

Taglierini ai funghi, a twizzled, woody fist of noodles and finely chopped Scottish girolles, was okay. You may vary the recipe according to the fish you can find but always include a red fish such as mullet a dense white fish such as turbot or possibly monkfish (keep the bones for stock) and shellfish such as s mussels or possibly vongole. Most of my life in England we lived in Fulham, by the Thames at Putney Bridge. In a medium soup pot, heat 2 tablespoons of the olive oil. Cafe | ££££ 1A Station Approach ... Burrida Di Pesce Ligurian fish stew with 1/2 dorset blue lobster, monkish, clams, red mullet, scallop, chilli & tomato with crostini. Affogato with: Grappa Bassano £16 Vin Santo £18 or Espresso £12. Most of my life in England we lived in Fulham, by the Thames at Putney Bridge. There are countless variations of this stew, so adapt it with your favourite fish. Piccione Ai Ferri.

View mobile site

And watch videos demonstrating recipe prep and cooking techniques. Season to taste with salt and pepper and add in more chilli if desired.

| For the main, I had the Ligurian Fish stew, with Dorset Blue Lobster, clams, scallops, monkfish, red mullet, chilli and tomato. Some bucket-list places truly live up to the hype. Add in the carrot, onion, thyme and garlic and fry gently over a low heat for 5 minutes. | Invite them!

Sign up to our newsletter. Season with salt, freshly ground pepper and a little sugar. Plus use our free tools to find new customers. very nice room", "A neighbourhood classic, this typical Italian restaurant with white-tiled walls has a nice covered terrace well suited for summer days.

River Cafe Two Easy is published on May 23 by Ebury at £20. Delivering to London postcodes Tuesday to Saturday. But, 31 years down the line, here is a place that can still teach you things about simplicity, care and beautiful ingredients singing in perfect, full-throated harmony.

Ligurian Fish Stew ( Zuppa Di Pesce Alla Ligure) Recipe, 3 x 175-225 g red mullet scaled and cleaned, 12 sm new potatoes preferably Roseval peeled sea salt and freshly grnd black pepper, 1 x 800g tin peeled plum tomatoes liquid removed of most of their juices sieved. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), 1 fennel bulb finely sliced (keep the stems and fronds for stock). Throw away any which are open or possibly have cracked or possibly broken shells.

Put the mussels into a large saucepan with a tight fitting lid along with 120ml of the extra virgin olive oil the white wine and half the chilli. Bistecca Fiorentina. Add the shallots, garlic, chorizo and crushed red pepper and cook over high heat until the shallots are softened, about 5 minutes. Ligurian fish stew w/ 1/2 dorset blue lobster, monkfish, clams, red mullet, scallop, chilli & tomato w/ crostini.


Most of the Italian regions have a sea border, none more so than Liguria where this feast originates. To make the crostini toast the bread on both sides and rub with the garlic. Season with salt. Chop finely and set aside.

Looking to amp up your beef stew but unsure where to start?



32.00.

Cover and steam over a high heat shaking till all the shells open about 35 min.

Order by 4pm Monday to Friday for next day delivery or collection after 3pm.

In the first book, we featured many of the simple dishes from the restaurant menus; in this one, we set out to find the easy recipes from some of our favourite regions of Italy. Get Ligurian Fish Stew Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts.

Chargrilled, spatchcocked anjou pigeon w/ chargrilled polenta, baby broad beans, pancetta & river café garden leaves .

Wine-clouded and surprisingly full, we passed up a run at the famed chocolate nemesis cake and instead had pleasingly rustic scoops of stracciatella and roasted almond ice cream.

Create your own group to share recipes and discuss them with other chefs! Terms of Use

Fish Stew from Liguria, Italy. On two occasions during a late Thursday lunch, I saw the attractive, pastel-shirted staff deposit a plate of summer pudding (bearing a long, thin taper of a candle) on a table in a manner that was so apologetic and understated it was almost mesmerising.

Cut the monkfish or possibly turbot into similar sized pcs.

Our 22 Best Crock Pot and Slow-Cooker Recipes.

Using a sharp thin boning knife, remove as much meat from the lamb bones as possible.

£40 Ossobuco Con Risotto Milanese Veal shin slow cooked in malvia arneis with lemon peel & spring with saffron risotto, roast spring carrots & gremolata . I Formaggi – From our Cheese Room £5. Use bottled clam broth as a stand-in for mussel broth and flavor it with spicy chorizo.

First-of-the-season fresh borlotti w/ marjoram, tomato & extra virgin olive oil crostino, With river café garden leaves, spring peas, mint & fresh pecorino, Finely chopped beef fillet w/ black pepper, parmesan, spinach, extra virgin olive oil & lemon, Chargrilled squid w/ fresh red chilli & rocket, Green & white asparagus w/ a warm nebbiolo & anchovy sauce, Fresh fine pasta w/ slow-cooked tomato & basil, Handmade nettle pasta stuffed w/ fresh buffalo ricotta w/ marjoram butter, Fresh pasta sheets w/ rabbit, pancetta, fontodi chianti, peppercorns & rosemary, Wild sea bass roasted in pinot grigio w/ olives, pinenuts & parsley w/ potatoes & lemon ‘al forno’, Scottish scallops chargrilled w/ chilli & mint w/ ‘fritteda’ of artichokes, peas, broad beans, asparagus & mint, Chargrilled, marinated leg of new seasons lamb w/ slow-cooked florence fennel, risina beans & fresh horseradish, Turbot tranche wood-roasted w/ marjoram, tomatoes & capers w/ agretti, Whole anjou pigeon stuffed w/ herbs wood-roasted on an alpha zeta amarone bruschetta w/ zucchini trifolati, Pot-roasted beef‏ fillet w/ salsa verde, broad bean sott’olio & swiss chard, A creamy cow’s & goat’s milk cheese, lombardia, Sheep’s milk, matured for 7 months, campania, Recioto della valpolicella, allegrini 2008, Soft, fresh goat & cow’s milk cheese wrapped in chestnut leaves, piemonte, A mature cow’s milk cheese, friuli-venezia-giulia, A creamy, blue cow’s milk cheese from valsassina, lombardia, With peas, pea shoots, river café garden leaves, balsamic vinegar & i canonici extra virgin olive oil, With riccio fiorentino tomatoes, wild oregano, farinata & tarasaco cicoria, Warm english asparagus w/ parmesan & crème fraiche, Bread soup w/ cannellini, tomato & cicoria, With broad beans, herbs, pecorino & extra virgin olive oil, With zucchini, buffalo ricotta, basil & nutmeg, Hand-cut pasta w/ langoustines, fresh tomato & parsley, Roasted wild sea bass slashed & stuffed w/ wild fennel & lemon zest w/ swiss chard & broad beans, Chargrilled monkfish‏ & scallops on a rosemary stick w/ anchovy sauce, fresh borlotti beans & chopped rocket, Spatchcocked anjou pigeon roasted w/ coppi favorita over thyme, potatoes, tomatoes & black olives, Turbot tranche wood-roasted w/ capers & marjoram w/ yellow beans ‘in umido’, Chargrilled, marinated leg of new season’s lamb w/ fritteda of artichokes, peas, broad beans, herbs & lemon, Beef fillet pot-roasted in chianti w/ bay, cannellini beans & whole leeks, A cow’s milk cheese w/ a washed rind, lombardia, Soft, creamy cow, goat & sheep’s milk cheese from piemonte, Spicy, blue-vein cow’s milk cheese, lombardia, Warm english asparagus w/ parmesan ‘fonduta’, Scottish langoustines, split & wood-roasted w/ wild oregano, chilli & lemon, Finely chopped veal & beef w/ grumolo rosso & parmesan, With violetta artichoke, spring peas, olive toast, cima di rape, tomato & italian spinach, Chargrilled squid w/ fresh chilli & rocket, Warm artichokes, peas, broad beans, prosciutto & mint w/ bruschetta, With smashed broad bean, mint & pecorino bruschetta, With cornish crab, agretti, fennel seeds & lemon, Fresh pasta stuffed w/ fresh buffalo ricotta, lemon zest, chilli & pine nuts w/ marjoram butter & parmesan, With clams, peas, parsley & il bacco verdicchio, Fresh fine pasta w/ nettles, nutmeg, butter & pecorino canestrato, Chargrilled wild sea bass swiss chard, spring peas & olives, Ligurian fish stew w/ 1/2 dorset blue lobster, monkfish, clams, red mullet, scallop, chilli & tomato w/ crostini, Chargrilled, spatchcocked anjou pigeon w/ chargrilled polenta, baby broad beans, pancetta & river café garden leaves, Wood-roasted beef t-bone w/ potatoes baked in foil w/ bay, lardo di greve & rosemary w/ smashed cannellini beans for two, Veal shin‏ slow-cooked in malvira arneis w/ lemon peel & spring garlic w/ saffron risotto, roast spring carrots & gremolata, Turbot tranche wood-roasted w/ capers & marjoram w/ roast violetta artichokes & large leaf rocket, A cow’s milk cheese matured in summer pasture, veneto, A sheep’s milk cheese made grana style, sardinia 8, Cold, poached, split langoustines w/ marjoram & sea salt, Fresh devon crab on squashed tomato bruschetta w/ mixed leaves, With peas'sott'olio', pea-shoots & traditional balsamic vinegar, With zucchini'scarpece' rainbow chard, olive oil, lemon & roasted plum tomatoes w/ basil, Raw ovali mushrooms w/ parmesan shavings, parsley, lemon & i canonici extra virgin olive oil, Summer minestrone w/ peas, green beans, zucchini, broad beans, asparagus, stock & pesto genovese, With scottish scallops, pinot grigio, fresh tomato & basil, Fresh fine pasta w/ clams, butter & parsley sauce, Handmade pasta w/ summer girolles & thyme, Handmade pasta stuffed w/ buffalo ricotta, zucchini & their flowers w/ parmesan, Turbot tranche wood-roasted w/ wild oregano w/ potatoes & lemon'al forno', Wild scottish‏ salmon stuffed w/ fennel herb, baked whole in salt w/ roasted cherry tomatoes, spinach & aioli at room temperature, Chargrilled marinated leg of lamb w/ braised swiss chard, roasted red & golden beetroot & fresh horseradish, Veal loin rolled & stuffed w/ rosemary, fennel & sage w/ zucchini trifolati & fresh cannellini beans, Cornish monkfish chargrilled w/ black olives & anchovies w/ fresh borlotti beans & roasted yellow peppers, Whole red mullet cooked in'crazy water' w/ tomatoes & chilli w/ basil & olive oil crostino, Whole anjou pigeon wood-roasted on chianti classico bruschetta w/ large leaf rocket & slow-cooked peas, prosciutto & sage, A creamy cow’s goat’s & sheep’s milk cheese, piemonte, Sheep’s milk blue cheese, matured in pantelleria passito, veneto, A mature mountain, cow’s milk cheese, lombardia, Fresh porcini fried w/ parsley & garlic on bruschetta, Wood-roasted aubergines, yellow peppers, cherry tomatoes w/ fresh cannellini beans, Finely sliced raw beef fillet w/ fresh horseradish & wild rocket, Deep-fried sweetbreads, zucchini, sage, capers & lemon, Marinated in creme fraiche & marjoram w/ spinach, extra virgin olive oil & lemon, With two crostini of chicken livers in chianti & cicoria w/ capezzana extra virgin olive oil, With marinated devon crab, chilli, parsley & lemon, Fresh pasta stuffed w/ pumpkin & buffalo ricotta w/ marjoram butter & parmesan, Fresh pasta w/ first of the seasons wet walnut sauce, Chargrilled fillet of wild sea bass w/ salsa verde & potato, girolles & chantarelle gris'al forno', Whole dover sole wood-roasted over wild oregano w/ slow-cooked florence fennel & large leaf rocket, Whole grouse stuffed w/ herbs & wood-roasted w/ plum tomato & chianti classico on bruschetta w/ zucchini trifolati, Scottish scallops seared w/ fresh red chilli w/ soft polenta, vermentino & fresh borlotti beans, Chargrilled marinated‏ leg of lamb w/ roasted red & golden beetroots, pumpkin w/ braised swiss chard, Veal shin slow-cooked w/ in pieropan soave classico w/ prosciutto, risotto bianco, & gremolata, Cow’s milk cheese, matured for 12 months, raguso, sicilia, Creamy cow’s & goat’s milk cheese, lombardia, Puntarelles, romanesco, carrots, trevise & spinach w/ a warm anchovy & barolo sauce, Winter leaves from the milan market w/ fresh chestnuts, pecorino fiore sardo & 2g of tuscan white truffles, With chargrilled radicchio, balsamic vinegar & rosemary farinata, Cavolo nero, cannellini beans & chicken livers w/ new season's capezzana extra virgin olive oil, Finely chopped veal w/ mache salad & parmesan shavings, Fresh pasta w/ slow cooked tomato, chilli, ginger, marjoram, salted ricotta & capezzana new season's olive oil, Fresh pasta stuffed w/ pumpkin, sweet potato, cinnamon & chilli w/ marjoram butter & pecorino, With fresh cornish crab, fennel seeds, chilli, parsley & lemon, Chargrilled fillet of wild sea bass w/ large leaf rocket, swiss chard, olives & violetta artichokes'alla romana', Whole dover‏ sole wood-roasted rosemary branches & anchovy w/ roasted trevise hearts & borlotti di lamon, Whole anjou pigeon wrapped in pancetta & wood-roasted on fossacole brunello di montalcino bruschetta w/ braised cavolo nero, Whole red mullet & scallops cooked in'crazy water' w/ tomato, chilli & marjoram w/ italian spinach & crostini, Chargrilled marinated leg of lamb w/ salsa d'erbe & wood-roasted potatoes w/ thyme, onions & balsamic vinegar, Middlewhite pork shoulder slow-cooked in milk, lemon peel & sage w/ braised cima di rape & soft polenta w/ butter & parmesan, Cow, goat & sheep’s milk cheese, piemonte, Cow’s milk cheese w/ a washed rind, lombardia, Creamy, blue cow’s milk cheese from valsassina, lombardia, Prosciutto Di San Daniele & Speck Di Val D’aosta, Culatello, Finnochiona E Prosciutto Di Parma, Cantine Di Bairo Torrette Superiore (Petit Rouge) 2008, Pannacotta W/ Grappa & English Raspberries, Summer Pudding W/ Valpolicella & Creme Fraiche, The 15 Best Italian Restaurants in London, The 15 Best Places That Are Good for Dates in London.

About To make the tomato soup base heat the remaining extra virgin olive oil in a large heavy bottomed saucepan and fry the garlic the remaining chilli fennel and fennel seeds for a few min then add in the tomatoes and cook over a gentle heat for about 45 min till thick and smooth.
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When the great architect, Richard Rogers opened his staff canteen to the public in the mid 80’s we had a genius restaurant within walking distance – the River Café – run by his lovely wife Ruth and the no less lovely Rose Gray.
70.00. elcome to the first of two extracts from River Cafe Two Easy, the second volume of River Cafe Cook Book Easy.

Add the shallots, garlic, chorizo and crushed red pepper and cook over high heat until the shallots are softened, about 5 …

| Now add in the mullet monkfish or possibly turbot and scallops to the soup and bring back to the boil. Micro wave the packet of muscles, take out the muscles from their shells. Author Network

The way Ruth Rogers and the late Rose Gray first brought Technicolor seasonality and obsessional provenance to the table prevails, and there’s still more than a hint of Nineties boom to the insane prices, with mains mostly clocking in above £40. The mains upped the ante, with Joe’s chargrilled leg of lamb (just pink, served with candy-coloured summer beets and a zingy, subtle horseradish) taking the form of an urbane Sunday roast. Add the fish stock to the sauce, mix and then add the fish. Forget everything else you’ve heard or half-absorbed about The River Café – its humble 1987 start as the staff canteen for Richard Rogers’ architectural practice, its three decades serving elevated Italian classics to artists, celebrities and New Labour grandees, its Michelin star, its status as the fertile seedbed for the culinary talents of Jamie Oliver, April Bloomfield and Hugh Fearnley-Whittingstall.

Know someone who would make a great member of CookEatShare?

Add in the tomatoes and the fish stock. Download Foursquare for your smart phone and start exploring the world around you!

Taglierini ai funghi, a twizzled, woody fist of noodles and finely chopped Scottish girolles, was okay. You may vary the recipe according to the fish you can find but always include a red fish such as mullet a dense white fish such as turbot or possibly monkfish (keep the bones for stock) and shellfish such as s mussels or possibly vongole. Most of my life in England we lived in Fulham, by the Thames at Putney Bridge. In a medium soup pot, heat 2 tablespoons of the olive oil. Cafe | ££££ 1A Station Approach ... Burrida Di Pesce Ligurian fish stew with 1/2 dorset blue lobster, monkish, clams, red mullet, scallop, chilli & tomato with crostini. Affogato with: Grappa Bassano £16 Vin Santo £18 or Espresso £12. Most of my life in England we lived in Fulham, by the Thames at Putney Bridge. There are countless variations of this stew, so adapt it with your favourite fish. Piccione Ai Ferri.

View mobile site

And watch videos demonstrating recipe prep and cooking techniques. Season to taste with salt and pepper and add in more chilli if desired.

| For the main, I had the Ligurian Fish stew, with Dorset Blue Lobster, clams, scallops, monkfish, red mullet, chilli and tomato. Some bucket-list places truly live up to the hype. Add in the carrot, onion, thyme and garlic and fry gently over a low heat for 5 minutes. | Invite them!

Sign up to our newsletter. Season with salt, freshly ground pepper and a little sugar. Plus use our free tools to find new customers. very nice room", "A neighbourhood classic, this typical Italian restaurant with white-tiled walls has a nice covered terrace well suited for summer days.

River Cafe Two Easy is published on May 23 by Ebury at £20. Delivering to London postcodes Tuesday to Saturday. But, 31 years down the line, here is a place that can still teach you things about simplicity, care and beautiful ingredients singing in perfect, full-throated harmony.

Ligurian Fish Stew ( Zuppa Di Pesce Alla Ligure) Recipe, 3 x 175-225 g red mullet scaled and cleaned, 12 sm new potatoes preferably Roseval peeled sea salt and freshly grnd black pepper, 1 x 800g tin peeled plum tomatoes liquid removed of most of their juices sieved. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), 1 fennel bulb finely sliced (keep the stems and fronds for stock). Throw away any which are open or possibly have cracked or possibly broken shells.

Put the mussels into a large saucepan with a tight fitting lid along with 120ml of the extra virgin olive oil the white wine and half the chilli. Bistecca Fiorentina. Add the shallots, garlic, chorizo and crushed red pepper and cook over high heat until the shallots are softened, about 5 minutes. Ligurian fish stew w/ 1/2 dorset blue lobster, monkfish, clams, red mullet, scallop, chilli & tomato w/ crostini.


Most of the Italian regions have a sea border, none more so than Liguria where this feast originates. To make the crostini toast the bread on both sides and rub with the garlic. Season with salt. Chop finely and set aside.

Looking to amp up your beef stew but unsure where to start?



32.00.

Cover and steam over a high heat shaking till all the shells open about 35 min.

Order by 4pm Monday to Friday for next day delivery or collection after 3pm.

In the first book, we featured many of the simple dishes from the restaurant menus; in this one, we set out to find the easy recipes from some of our favourite regions of Italy. Get Ligurian Fish Stew Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts.

Chargrilled, spatchcocked anjou pigeon w/ chargrilled polenta, baby broad beans, pancetta & river café garden leaves .

Wine-clouded and surprisingly full, we passed up a run at the famed chocolate nemesis cake and instead had pleasingly rustic scoops of stracciatella and roasted almond ice cream.

Create your own group to share recipes and discuss them with other chefs! Terms of Use

Fish Stew from Liguria, Italy. On two occasions during a late Thursday lunch, I saw the attractive, pastel-shirted staff deposit a plate of summer pudding (bearing a long, thin taper of a candle) on a table in a manner that was so apologetic and understated it was almost mesmerising.

Cut the monkfish or possibly turbot into similar sized pcs.

Our 22 Best Crock Pot and Slow-Cooker Recipes.

Using a sharp thin boning knife, remove as much meat from the lamb bones as possible.

£40 Ossobuco Con Risotto Milanese Veal shin slow cooked in malvia arneis with lemon peel & spring with saffron risotto, roast spring carrots & gremolata . I Formaggi – From our Cheese Room £5. Use bottled clam broth as a stand-in for mussel broth and flavor it with spicy chorizo.

First-of-the-season fresh borlotti w/ marjoram, tomato & extra virgin olive oil crostino, With river café garden leaves, spring peas, mint & fresh pecorino, Finely chopped beef fillet w/ black pepper, parmesan, spinach, extra virgin olive oil & lemon, Chargrilled squid w/ fresh red chilli & rocket, Green & white asparagus w/ a warm nebbiolo & anchovy sauce, Fresh fine pasta w/ slow-cooked tomato & basil, Handmade nettle pasta stuffed w/ fresh buffalo ricotta w/ marjoram butter, Fresh pasta sheets w/ rabbit, pancetta, fontodi chianti, peppercorns & rosemary, Wild sea bass roasted in pinot grigio w/ olives, pinenuts & parsley w/ potatoes & lemon ‘al forno’, Scottish scallops chargrilled w/ chilli & mint w/ ‘fritteda’ of artichokes, peas, broad beans, asparagus & mint, Chargrilled, marinated leg of new seasons lamb w/ slow-cooked florence fennel, risina beans & fresh horseradish, Turbot tranche wood-roasted w/ marjoram, tomatoes & capers w/ agretti, Whole anjou pigeon stuffed w/ herbs wood-roasted on an alpha zeta amarone bruschetta w/ zucchini trifolati, Pot-roasted beef‏ fillet w/ salsa verde, broad bean sott’olio & swiss chard, A creamy cow’s & goat’s milk cheese, lombardia, Sheep’s milk, matured for 7 months, campania, Recioto della valpolicella, allegrini 2008, Soft, fresh goat & cow’s milk cheese wrapped in chestnut leaves, piemonte, A mature cow’s milk cheese, friuli-venezia-giulia, A creamy, blue cow’s milk cheese from valsassina, lombardia, With peas, pea shoots, river café garden leaves, balsamic vinegar & i canonici extra virgin olive oil, With riccio fiorentino tomatoes, wild oregano, farinata & tarasaco cicoria, Warm english asparagus w/ parmesan & crème fraiche, Bread soup w/ cannellini, tomato & cicoria, With broad beans, herbs, pecorino & extra virgin olive oil, With zucchini, buffalo ricotta, basil & nutmeg, Hand-cut pasta w/ langoustines, fresh tomato & parsley, Roasted wild sea bass slashed & stuffed w/ wild fennel & lemon zest w/ swiss chard & broad beans, Chargrilled monkfish‏ & scallops on a rosemary stick w/ anchovy sauce, fresh borlotti beans & chopped rocket, Spatchcocked anjou pigeon roasted w/ coppi favorita over thyme, potatoes, tomatoes & black olives, Turbot tranche wood-roasted w/ capers & marjoram w/ yellow beans ‘in umido’, Chargrilled, marinated leg of new season’s lamb w/ fritteda of artichokes, peas, broad beans, herbs & lemon, Beef fillet pot-roasted in chianti w/ bay, cannellini beans & whole leeks, A cow’s milk cheese w/ a washed rind, lombardia, Soft, creamy cow, goat & sheep’s milk cheese from piemonte, Spicy, blue-vein cow’s milk cheese, lombardia, Warm english asparagus w/ parmesan ‘fonduta’, Scottish langoustines, split & wood-roasted w/ wild oregano, chilli & lemon, Finely chopped veal & beef w/ grumolo rosso & parmesan, With violetta artichoke, spring peas, olive toast, cima di rape, tomato & italian spinach, Chargrilled squid w/ fresh chilli & rocket, Warm artichokes, peas, broad beans, prosciutto & mint w/ bruschetta, With smashed broad bean, mint & pecorino bruschetta, With cornish crab, agretti, fennel seeds & lemon, Fresh pasta stuffed w/ fresh buffalo ricotta, lemon zest, chilli & pine nuts w/ marjoram butter & parmesan, With clams, peas, parsley & il bacco verdicchio, Fresh fine pasta w/ nettles, nutmeg, butter & pecorino canestrato, Chargrilled wild sea bass swiss chard, spring peas & olives, Ligurian fish stew w/ 1/2 dorset blue lobster, monkfish, clams, red mullet, scallop, chilli & tomato w/ crostini, Chargrilled, spatchcocked anjou pigeon w/ chargrilled polenta, baby broad beans, pancetta & river café garden leaves, Wood-roasted beef t-bone w/ potatoes baked in foil w/ bay, lardo di greve & rosemary w/ smashed cannellini beans for two, Veal shin‏ slow-cooked in malvira arneis w/ lemon peel & spring garlic w/ saffron risotto, roast spring carrots & gremolata, Turbot tranche wood-roasted w/ capers & marjoram w/ roast violetta artichokes & large leaf rocket, A cow’s milk cheese matured in summer pasture, veneto, A sheep’s milk cheese made grana style, sardinia 8, Cold, poached, split langoustines w/ marjoram & sea salt, Fresh devon crab on squashed tomato bruschetta w/ mixed leaves, With peas'sott'olio', pea-shoots & traditional balsamic vinegar, With zucchini'scarpece' rainbow chard, olive oil, lemon & roasted plum tomatoes w/ basil, Raw ovali mushrooms w/ parmesan shavings, parsley, lemon & i canonici extra virgin olive oil, Summer minestrone w/ peas, green beans, zucchini, broad beans, asparagus, stock & pesto genovese, With scottish scallops, pinot grigio, fresh tomato & basil, Fresh fine pasta w/ clams, butter & parsley sauce, Handmade pasta w/ summer girolles & thyme, Handmade pasta stuffed w/ buffalo ricotta, zucchini & their flowers w/ parmesan, Turbot tranche wood-roasted w/ wild oregano w/ potatoes & lemon'al forno', Wild scottish‏ salmon stuffed w/ fennel herb, baked whole in salt w/ roasted cherry tomatoes, spinach & aioli at room 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About To make the tomato soup base heat the remaining extra virgin olive oil in a large heavy bottomed saucepan and fry the garlic the remaining chilli fennel and fennel seeds for a few min then add in the tomatoes and cook over a gentle heat for about 45 min till thick and smooth.
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Register with your social account or click here to log in. Chocolate Nemesis Lemon Tart Nespole & Almond Tart Pannacotta with Grappa & Raspberries Pressed Chocolate Cake with Zabaglione Ice Cream. A slow cooker can can take your comfort food to the next level. Wine selection from different parts of italy all pastas were great.

Serve it followed by a simple salad and cheese board. Dolci £14.

Try ricotta dessert! For the main, I had the Ligurian Fish stew, with Dorset Blue Lobster, clams, scallops, monkfish, red mullet, chilli and tomato. Penne rigatello — delicately diced summer courgettes and al dente tubes in a claggy, starchy sauce, bright with lemon and herb-flecked cheese — was far better. Celebrities come at times", "Good pub grub, tasty cocktails and lovely beer garden on the river", "Beautiful park right by the River Thames", Created by Wanna See It All200 items • 172 followers, Created by Urban Nomad110 items • 189 followers, Michelin Starred Restaurants in London 2019, Created by Urban Nomad86 items • 467 followers. I can’t say too much about this, apart from it was phenomenal. Make sure your information is up to date. Remove from the heat and add in the cooked potatoes mussels (shelled and unshelled) and langoustines. Serve with chopped parsley in bowls – on the side, toasted slices of baguette, rubbed with garlic and sprinkled with olive oil.

When the great architect, Richard Rogers opened his staff canteen to the public in the mid 80’s we had a genius restaurant within walking distance – the River Café – run by his lovely wife Ruth and the no less lovely Rose Gray.
70.00. elcome to the first of two extracts from River Cafe Two Easy, the second volume of River Cafe Cook Book Easy.

Add the shallots, garlic, chorizo and crushed red pepper and cook over high heat until the shallots are softened, about 5 …

| Now add in the mullet monkfish or possibly turbot and scallops to the soup and bring back to the boil. Micro wave the packet of muscles, take out the muscles from their shells. Author Network

The way Ruth Rogers and the late Rose Gray first brought Technicolor seasonality and obsessional provenance to the table prevails, and there’s still more than a hint of Nineties boom to the insane prices, with mains mostly clocking in above £40. The mains upped the ante, with Joe’s chargrilled leg of lamb (just pink, served with candy-coloured summer beets and a zingy, subtle horseradish) taking the form of an urbane Sunday roast. Add the fish stock to the sauce, mix and then add the fish. Forget everything else you’ve heard or half-absorbed about The River Café – its humble 1987 start as the staff canteen for Richard Rogers’ architectural practice, its three decades serving elevated Italian classics to artists, celebrities and New Labour grandees, its Michelin star, its status as the fertile seedbed for the culinary talents of Jamie Oliver, April Bloomfield and Hugh Fearnley-Whittingstall.

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Add in the tomatoes and the fish stock. Download Foursquare for your smart phone and start exploring the world around you!

Taglierini ai funghi, a twizzled, woody fist of noodles and finely chopped Scottish girolles, was okay. You may vary the recipe according to the fish you can find but always include a red fish such as mullet a dense white fish such as turbot or possibly monkfish (keep the bones for stock) and shellfish such as s mussels or possibly vongole. Most of my life in England we lived in Fulham, by the Thames at Putney Bridge. In a medium soup pot, heat 2 tablespoons of the olive oil. Cafe | ££££ 1A Station Approach ... Burrida Di Pesce Ligurian fish stew with 1/2 dorset blue lobster, monkish, clams, red mullet, scallop, chilli & tomato with crostini. Affogato with: Grappa Bassano £16 Vin Santo £18 or Espresso £12. Most of my life in England we lived in Fulham, by the Thames at Putney Bridge. There are countless variations of this stew, so adapt it with your favourite fish. Piccione Ai Ferri.

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And watch videos demonstrating recipe prep and cooking techniques. Season to taste with salt and pepper and add in more chilli if desired.

| For the main, I had the Ligurian Fish stew, with Dorset Blue Lobster, clams, scallops, monkfish, red mullet, chilli and tomato. Some bucket-list places truly live up to the hype. Add in the carrot, onion, thyme and garlic and fry gently over a low heat for 5 minutes. | Invite them!

Sign up to our newsletter. Season with salt, freshly ground pepper and a little sugar. Plus use our free tools to find new customers. very nice room", "A neighbourhood classic, this typical Italian restaurant with white-tiled walls has a nice covered terrace well suited for summer days.

River Cafe Two Easy is published on May 23 by Ebury at £20. Delivering to London postcodes Tuesday to Saturday. But, 31 years down the line, here is a place that can still teach you things about simplicity, care and beautiful ingredients singing in perfect, full-throated harmony.

Ligurian Fish Stew ( Zuppa Di Pesce Alla Ligure) Recipe, 3 x 175-225 g red mullet scaled and cleaned, 12 sm new potatoes preferably Roseval peeled sea salt and freshly grnd black pepper, 1 x 800g tin peeled plum tomatoes liquid removed of most of their juices sieved. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), 1 fennel bulb finely sliced (keep the stems and fronds for stock). Throw away any which are open or possibly have cracked or possibly broken shells.

Put the mussels into a large saucepan with a tight fitting lid along with 120ml of the extra virgin olive oil the white wine and half the chilli. Bistecca Fiorentina. Add the shallots, garlic, chorizo and crushed red pepper and cook over high heat until the shallots are softened, about 5 minutes. Ligurian fish stew w/ 1/2 dorset blue lobster, monkfish, clams, red mullet, scallop, chilli & tomato w/ crostini.


Most of the Italian regions have a sea border, none more so than Liguria where this feast originates. To make the crostini toast the bread on both sides and rub with the garlic. Season with salt. Chop finely and set aside.

Looking to amp up your beef stew but unsure where to start?



32.00.

Cover and steam over a high heat shaking till all the shells open about 35 min.

Order by 4pm Monday to Friday for next day delivery or collection after 3pm.

In the first book, we featured many of the simple dishes from the restaurant menus; in this one, we set out to find the easy recipes from some of our favourite regions of Italy. Get Ligurian Fish Stew Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts.

Chargrilled, spatchcocked anjou pigeon w/ chargrilled polenta, baby broad beans, pancetta & river café garden leaves .

Wine-clouded and surprisingly full, we passed up a run at the famed chocolate nemesis cake and instead had pleasingly rustic scoops of stracciatella and roasted almond ice cream.

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Fish Stew from Liguria, Italy. On two occasions during a late Thursday lunch, I saw the attractive, pastel-shirted staff deposit a plate of summer pudding (bearing a long, thin taper of a candle) on a table in a manner that was so apologetic and understated it was almost mesmerising.

Cut the monkfish or possibly turbot into similar sized pcs.

Our 22 Best Crock Pot and Slow-Cooker Recipes.

Using a sharp thin boning knife, remove as much meat from the lamb bones as possible.

£40 Ossobuco Con Risotto Milanese Veal shin slow cooked in malvia arneis with lemon peel & spring with saffron risotto, roast spring carrots & gremolata . I Formaggi – From our Cheese Room £5. Use bottled clam broth as a stand-in for mussel broth and flavor it with spicy chorizo.

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& mint w/ bruschetta, With smashed broad bean, mint & pecorino bruschetta, With cornish crab, agretti, fennel seeds & lemon, Fresh pasta stuffed w/ fresh buffalo ricotta, lemon zest, chilli & pine nuts w/ marjoram butter & parmesan, With clams, peas, parsley & il bacco verdicchio, Fresh fine pasta w/ nettles, nutmeg, butter & pecorino canestrato, Chargrilled wild sea bass swiss chard, spring peas & olives, Ligurian fish stew w/ 1/2 dorset blue lobster, monkfish, clams, red mullet, scallop, chilli & tomato w/ crostini, Chargrilled, spatchcocked anjou pigeon w/ chargrilled polenta, baby broad beans, pancetta & river café garden leaves, Wood-roasted beef t-bone w/ potatoes baked in foil w/ bay, lardo di greve & rosemary w/ smashed cannellini beans for two, Veal shin‏ slow-cooked in malvira arneis w/ lemon peel & spring garlic w/ saffron risotto, roast spring carrots & gremolata, Turbot tranche wood-roasted w/ capers & marjoram w/ roast violetta artichokes & large leaf rocket, A cow’s milk cheese matured in summer pasture, veneto, A sheep’s milk cheese made grana style, sardinia 8, Cold, poached, split langoustines w/ marjoram & sea salt, Fresh devon crab on squashed tomato bruschetta w/ mixed leaves, With peas'sott'olio', pea-shoots & traditional balsamic vinegar, With zucchini'scarpece' rainbow chard, olive oil, lemon & roasted plum tomatoes w/ basil, Raw ovali mushrooms w/ parmesan shavings, parsley, lemon & i canonici extra virgin olive oil, Summer minestrone w/ peas, green beans, zucchini, broad beans, asparagus, stock & pesto genovese, With scottish scallops, pinot grigio, fresh tomato & basil, Fresh fine pasta w/ clams, butter & parsley sauce, Handmade pasta w/ summer girolles & thyme, Handmade pasta stuffed w/ buffalo ricotta, zucchini & their flowers w/ parmesan, Turbot tranche wood-roasted w/ wild oregano w/ potatoes & lemon'al forno', Wild scottish‏ salmon stuffed w/ fennel herb, baked whole in salt w/ roasted cherry tomatoes, spinach & aioli at room 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raguso, sicilia, Creamy cow’s & goat’s milk cheese, lombardia, Puntarelles, romanesco, carrots, trevise & spinach w/ a warm anchovy & barolo sauce, Winter leaves from the milan market w/ fresh chestnuts, pecorino fiore sardo & 2g of tuscan white truffles, With chargrilled radicchio, balsamic vinegar & rosemary farinata, Cavolo nero, cannellini beans & chicken livers w/ new season's capezzana extra virgin olive oil, Finely chopped veal w/ mache salad & parmesan shavings, Fresh pasta w/ slow cooked tomato, chilli, ginger, marjoram, salted ricotta & capezzana new season's olive oil, Fresh pasta stuffed w/ pumpkin, sweet potato, cinnamon & chilli w/ marjoram butter & pecorino, With fresh cornish crab, fennel seeds, chilli, parsley & lemon, Chargrilled fillet of wild sea bass w/ large leaf rocket, swiss chard, olives & violetta artichokes'alla romana', Whole dover‏ sole wood-roasted rosemary branches & anchovy w/ roasted trevise hearts & borlotti di lamon, Whole anjou pigeon wrapped in 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About To make the tomato soup base heat the remaining extra virgin olive oil in a large heavy bottomed saucepan and fry the garlic the remaining chilli fennel and fennel seeds for a few min then add in the tomatoes and cook over a gentle heat for about 45 min till thick and smooth.

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