In Nigellissima episode 2, Nigella Lawson’s mission to show how easy it is to bring the spirit of Italy into the kitchen continues as she shares the secrets of her celebratory, yet simple, Italian roast chicken, served alongside a sunny saffron orzotto.
Dessert comes courtesy of Nigella’s surprisingly easy coffee ice cream, inspired by lazy days spent in the ice cream parlours of Florence, and an extra treat is presented in the form of a chocolate olive oil cake. There’s also a silky pasta dish with courgettes, which elevates a quick fridge foray into a languorous late night treat.
Nigellissima episode 2 recipes
Pasta with courgettes
Sometimes the simplest food makes for the best dishes and the vibrancy of flavour with this recipe is extraordinary. I should really call this pasta with zucchini this being an Italian recipe.
To make it you’ll need: courgettes, spring onion, chilli flakes, casarecce pasta, garlic oil, dry white wine or vermouth, fresh parsley, parmesan, and butter.
An orzotto is like a risotto but instead of being made with rice it’s made with barley – orzo being the Italian for barley. I started making it because my children insist on carbs at the weekend and this is so much easier than peeling and chopping loads of potatoes. It’s gratifyingly low effort.
To make saffron orzotto you’ll need: chicken or vegetable stock, saffron, garlic oil, echalion or banana shallot or small onion, pearl barley, dry vermouth or white wine, parmesan and mascarpone (optional).
Pasta with mackerel, marsala and pine nuts
This recipe is Sicilian inspired – based on pasta with sardines – but I use something from the English larder, smoked mackerel. And although it’s incredibly simple to make, the flavours are so complex it’s very rewarding to eat. To make this recipe you will need: Sultanas, linguine, echalion or banana shallot or small onion, dry marsala, smoked mackerel, capers, red wine vinegar, fresh dill and pine nuts.
Italian roast chicken with peppers and olives
A roast chicken always is celebratory. The vibrantly coloured and intensely flavoured vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brio, sunny in taste as well as mood.