Embark on a mouth-watering culinary journey through the sun-soaked landscapes of Italy with Wild Figs & Fennel. In this stunning cookbook, chef and food writer Letitia Clark brings together classic Italian flavours and lighter, modern interpretations with an aim to put the best produce of each season centre stage. From crisp summer salads to hearty winter pasta, Wild Figs & Fennel isn’t just a cookbook; it’s an ode to the joys of Italian living, where food is a celebration of life itself. Discover beloved classics like the Sausage Lasagne with Ricotta, Pecorino and Fennel or more innovative creations such as Letitia’s Strawberry Tiramisu; impress your friends with a deliciously simple Spaghetti with Garlic, Wild Fennel, Lemon Zest and Toasted Breadcrumbs or go all out with a show-stopping White Peach, Blackberry and Roasted Almond Pavlova. Whether you’re seeking a comforting solo supper or preparing a feast for a hungry crowd, Wild Figs & Fennel is your passport to the heart of Italian life, capturing the essence of simplicity, pleasure, and the celebration of seasonal flavours. UK £30.00 US $45.00 Letitia Clark A Year in an Italian Kitchen Letitia ClarkSPRING Primavera Winds and WildflowersSPRING Primavera Winds and Wildflowers20 Spr ing The first time I ever made Lorenzo pancakes he misheard the name and pronounced them ‘plan-cakes’. Of course this is now what we call them. I like to make plan-cakes on Sunday mornings while we make plans for the day/week. These particular plan-cakes are much lighter than the standard offering; they have a delicate, lemony flavour and a wonderfully fluffy, creamy texture. With some macerated berries and yoghurt (or honey) they make the perfect summer breakfast. I know it may seem like whisking egg whites in the morning is really the last thing you want to do, but it’s only one white, you can whisk it by hand (with a fork even) and you’d be amazed how fast it is. I find it strangely satisfying doing a little arm-work first thing. Whisk the ricotta and egg yolk together until smooth, then whisk in the milk until you have a smooth, creamy mixture. Add the sugar (and the vanilla extract too, if using), lemon zest and salt, and then the flour and baking powder. Whisk well to get rid of any lumps. Whisk the egg white in a separate bowl until you have soft peaks, then fold this gently into the batter, being careful not to knock out all of the air you have just incorporated. Melt the butter in a frying pan (skillet) over a medium heat, then pour it into your batter mix and stir gently to combine. Put the pan back over the heat and grease with a little oil. Spoon the mixture into the pan to form individual pancakes (in batches if necessary) and fry them for 1½ minutes or so on each side, until golden. Serve with macerated strawberries, or some strawberry jam and yoghurt. They are also very good with honey and melted butter. NOTE: If your ricotta is quite firm, use an electric beater to beat it until smooth, or whisk it well with a touch of the milk to loosen it; just to make sure there are no lumps in your final batter. 100 g (3½ oz) ricotta (see Note) 1 egg, separated 120 ml (4 fl oz/½ cup) milk 1 tablespoon vanilla sugar (or plain sugar and a little vanilla extract) zest of 1 small lemon pinch of salt 80 g (3 oz/scant 2/3 cup) plain (all-purpose) flour 1 teaspoon baking powder 1 tablespoon butter oil, for greasing Lemon Ricotta Soufflé ‘Plancakes’ Makes 6 large pancakes (serves 2)20 Spr ing The first time I ever made Lorenzo pancakes he misheard the name and pronounced them ‘plan-cakes’. Of course this is now what we call them. I like to make plan-cakes on Sunday mornings while we make plans for the day/week. These particular plan-cakes are much lighter than the standard offering; they have a delicate, lemony flavour and a wonderfully fluffy, creamy texture. With some macerated berries and yoghurt (or honey) they make the perfect summer breakfast. I know it may seem like whisking egg whites in the morning is really the last thing you want to do, but it’s only one white, you can whisk it by hand (with a fork even) and you’d be amazed how fast it is. I find it strangely satisfying doing a little arm-work first thing. Whisk the ricotta and egg yolk together until smooth, then whisk in the milk until you have a smooth, creamy mixture. Add the sugar (and the vanilla extract too, if using), lemon zest and salt, and then the flour and baking powder. Whisk well to get rid of any lumps. Whisk the egg white in a separate bowl until you have soft peaks, then fold this gently into the batter, being careful not to knock out all of the air you have just incorporated. Melt the butter in a frying pan (skillet) over a medium heat, then pour it into your batter mix and stir gently to combine. Put the pan back over the heat and grease with a little oil. Spoon the mixture into the pan to form individual pancakes (in batches if necessary) and fry them for 1½ minutes or so on each side, until golden. Serve with macerated strawberries, or some strawberry jam and yoghurt. They are also very good with honey and melted butter. NOTE: If your ricotta is quite firm, use an electric beater to beat it until smooth, or whisk it well with a touch of the milk to loosen it; just to make sure there are no lumps in your final batter. 100 g (3½ oz) ricotta (see Note) 1 egg, separated 120 ml (4 fl oz/½ cup) milk 1 tablespoon vanilla sugar (or plain sugar and a little vanilla extract) zest of 1 small lemon pinch of salt 80 g (3 oz/scant 2/3 cup) plain (all-purpose) flour 1 teaspoon baking powder 1 tablespoon butter oil, for greasing Lemon Ricotta Soufflé ‘Plancakes’ Makes 6 large pancakes (serves 2)6362 Spr ing Spr ing A Paschal pie originally from Liguria, this is probably one of the most Easter-appropriate foods I know. Containing all of the traditional and symbolic foods of Spring – ricotta, eggs, greens – it is an edible celebration of new life, and originally involved 33 layers of pastry to mirror the 33 years of Christ’s life. Good eaten warm or cold, the filling is a little quiche-like, but has the light cheesy bounce of ricotta and the added visual wow of a cross- section egg as you cut into it. Nestling the raw eggs into their white- and-green-flecked nests is pure joy. I use a simple olive oil pastry, and vary the greens depending on what I have. You can use any spring green, the essential thing is that after it is cooked it is squeezed of all its liquid, otherwise the pie will be sad and soggy. I have also made this with frozen spinach, which I microwave first to thaw and then squeeze of excess moisture. To make your life much easier you can also use store-bought filo/puff pastry and it will be nonetheless delicious. Mix the ingredients for the pastry together in a large bowl, working it with your hands until you have a smooth dough. Divide the dough into four roughly even-sized balls. Allow to rest, covered, for 1 hour. Roll out the first two dough balls on a flour-dusted work surface to 1 mm (1/32 in) thick and line your pie tin (pan) with them, placing them one over the other (there will be some overhang but you’ll tuck it into a nice, tidy crust later). I use a 24 cm (9 in) pie dish, 5 cm (2 in) deep, with sloping sides. You can use a springform cake tin if you prefer, or a fluted flan case/pie dish. Set aside (or in the refrigerator) while you make the filling. Sauté the spring onions or wild leek/garlic in the oil over a low heat until soft. If using chard: chop the stalks into small pieces, 2 cm (¾ in) long at most. Cook them in salted boiling water until just tender (this will take about 7 minutes), then drain and dry well with paper towels/a clean dish towel. Blanch the leaves briefly until just wilted. Drain them and once cool enough to handle, squeeze them well to remove all excess water. Roughly chop. If using other greens, such as nettles or spinach: wilt them briefly in a hot pan with a splash of water. Set aside over a colander or sieve to drain. Press the excess moisture from the greens, then finely chop. Stir the chopped, drained greens (and their stalks) along with the sautéed onion/leek/garlic through the ricotta, adding one of the eggs, the finely grated Parmesan, nutmeg and a pinch of salt. Taste for seasoning, adding more salt and/or nutmeg if necessary (remember to err on the side of well-seasoned with the raw mixture, as the filling will absorb some of the salt in cooking). For the pastry 400 g (14 oz/31/3 cups) plain (all-purpose) or ‘00’ flour, plus extra for dusting 40 ml (3 tablespoons) olive oil 100 ml (3½ fl oz/scant ½ cup) water 1 scant teaspoon salt or 2 x 250 g (9 oz) packs of ready- made puff pastry sheets 1 egg, beaten, to glaze For the filling 1–2 spring onions (scallions) or some wild leek/wild garlic, finely sliced 2–3 tablespoons olive oil 1 kg (2 lb 4 oz) chard (or spinach or other greens), washed and separated into stems and leaves 500 g (1 lb 2 oz) ricotta 6 eggs 80 g (3 oz) Parmesan or pecorino, grated a few fresh gratings of nutmeg salt Hidden Easter Egg, Spring Green and Cheese Pie Torta Pasqualina Serves 6–8 Preheat the oven to 180°C (350°F/gas 4). To assemble, spread the mixture over the pastry base and use the back of a spoon to form five little nests or holes (make them fairly deep – the eggs need room) in which to place the remaining eggs. Crack an egg into each nest, draining off a little white if it is too abundant to fit in the nest. Roll out the remaining two balls of dough to just under 1 mm (1/32 in) thick. Brush the overhanging edges of the pie base with a little water to help the lid stick and then place over the pastry lids (two layers, one over the other). Fold up all the way around the edge to form a neat pleat and seal the pie. Pierce the centre with a knife, then brush well with beaten egg. Bake for 45–50 minutes until golden brown all over. Allow to cool slightly before serving, or serve completely cold. Either is good. This pie is perfectly portable and great for picnics/packed lunches too. It keeps well in the refrigerator for a few days.6362 Spr ing Spr ing A Paschal pie originally from Liguria, this is probably one of the most Easter-appropriate foods I know. Containing all of the traditional and symbolic foods of Spring – ricotta, eggs, greens – it is an edible celebration of new life, and originally involved 33 layers of pastry to mirror the 33 years of Christ’s life. Good eaten warm or cold, the filling is a little quiche-like, but has the light cheesy bounce of ricotta and the added visual wow of a cross- section egg as you cut into it. Nestling the raw eggs into their white- and-green-flecked nests is pure joy. I use a simple olive oil pastry, and vary the greens depending on what I have. You can use any spring green, the essential thing is that after it is cooked it is squeezed of all its liquid, otherwise the pie will be sad and soggy. I have also made this with frozen spinach, which I microwave first to thaw and then squeeze of excess moisture. To make your life much easier you can also use store-bought filo/puff pastry and it will be nonetheless delicious. Mix the ingredients for the pastry together in a large bowl, working it with your hands until you have a smooth dough. Divide the dough into four roughly even-sized balls. Allow to rest, covered, for 1 hour. Roll out the first two dough balls on a flour-dusted work surface to 1 mm (1/32 in) thick and line your pie tin (pan) with them, placing them one over the other (there will be some overhang but you’ll tuck it into a nice, tidy crust later). I use a 24 cm (9 in) pie dish, 5 cm (2 in) deep, with sloping sides. You can use a springform cake tin if you prefer, or a fluted flan case/pie dish. Set aside (or in the refrigerator) while you make the filling. Sauté the spring onions or wild leek/garlic in the oil over a low heat until soft. If using chard: chop the stalks into small pieces, 2 cm (¾ in) long at most. Cook them in salted boiling water until just tender (this will take about 7 minutes), then drain and dry well with paper towels/a clean dish towel. Blanch the leaves briefly until just wilted. Drain them and once cool enough to handle, squeeze them well to remove all excess water. Roughly chop. If using other greens, such as nettles or spinach: wilt them briefly in a hot pan with a splash of water. Set aside over a colander or sieve to drain. Press the excess moisture from the greens, then finely chop. Stir the chopped, drained greens (and their stalks) along with the sautéed onion/leek/garlic through the ricotta, adding one of the eggs, the finely grated Parmesan, nutmeg and a pinch of salt. Taste for seasoning, adding more salt and/or nutmeg if necessary (remember to err on the side of well-seasoned with the raw mixture, as the filling will absorb some of the salt in cooking). For the pastry 400 g (14 oz/31/3 cups) plain (all-purpose) or ‘00’ flour, plus extra for dusting 40 ml (3 tablespoons) olive oil 100 ml (3½ fl oz/scant ½ cup) water 1 scant teaspoon salt or 2 x 250 g (9 oz) packs of ready- made puff pastry sheets 1 egg, beaten, to glaze For the filling 1–2 spring onions (scallions) or some wild leek/wild garlic, finely sliced 2–3 tablespoons olive oil 1 kg (2 lb 4 oz) chard (or spinach or other greens), washed and separated into stems and leaves 500 g (1 lb 2 oz) ricotta 6 eggs 80 g (3 oz) Parmesan or pecorino, grated a few fresh gratings of nutmeg salt Hidden Easter Egg, Spring Green and Cheese Pie Torta Pasqualina Serves 6–8 Preheat the oven to 180°C (350°F/gas 4). To assemble, spread the mixture over the pastry base and use the back of a spoon to form five little nests or holes (make them fairly deep – the eggs need room) in which to place the remaining eggs. Crack an egg into each nest, draining off a little white if it is too abundant to fit in the nest. Roll out the remaining two balls of dough to just under 1 mm (1/32 in) thick. Brush the overhanging edges of the pie base with a little water to help the lid stick and then place over the pastry lids (two layers, one over the other). Fold up all the way around the edge to form a neat pleat and seal the pie. Pierce the centre with a knife, then brush well with beaten egg. Bake for 45–50 minutes until golden brown all over. Allow to cool slightly before serving, or serve completely cold. Either is good. This pie is perfectly portable and great for picnics/packed lunches too. It keeps well in the refrigerator for a few days.Next >