Saturday Kitchen Recipes
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theo randall recipes
Poached chicken salad
Baked sea bass with fennel and porcini mushroom
Roast red mullet fillet with Charlotte potatoes, fennel, olives and capers
Lasagne
Griddled lamb chops with inzimino
Italian fish stew
Monkfish with prosciutto, artichokes, capers, parsley and Charlotte potatoes
Fegato di Vitello (Pan-fried calf’s liver)
Chicken stuffed with prosciutto, mascarpone and rosemary
Pan-fried squid with borlotti beans, chilli, anchovy, parsley and chopped rocket
Pansotti with ricotta and fennel and walnut sauce
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