Haricots Verts wrapped in Pancetta

This simple little dish is equally at home as an antipasto (appetiser) as it is as a contorno (vegetable side dish). It is essentially made of only 2 ingredients, but if these are of good quality, the end result is amazing!

Pancetta is an Italian bacon, made from pork belly. It is quite easy to get these days in supermarkets, but if you can't get pancetta, you can substitute it with thin slices of unsmoked streaky bacon.

Haricots Verts is French for green beans, but these are slightly longer and thinner than standard green beans. Again, these should be readily available in most supermarkets, but if you can't find them, substitute with normal green beans.

Ingredients

300g Haricots Verts

16 straight Pancetta slices 

black pepper to season

olive oil to drizzle

Method

Preheat the oven to 200 C.

Boil a medium pan of salted water. When the water is boiled, add the haricots verts and cook these for 2-3 minutes. The beans should still have a bite to them. Drain the water and put these into a colander to dry.

Lay one of the pancetta slices out flat on a plate. Place 4 or 5 beans in a bundle at one end of the pancetta. Roll the pancetta up around the beans. Place the rolled beans onto a shallow baking tray covered with a sheet of greaseproof paper, or drizzled with a little olive oil. The greaseproof paper/oil is purely to stop the pancetta from sticking to the bottom of the baking tray.

Repeat this process with the remaining pancetta slices and haricots verts.

Place the baking tray into the middle of the preheated oven and bake the pancetta/bean bundles for about 15-20 minutes.

Buon appetito! Enjoy!

A Traditional Italian Meal Structure

Picture the scene:

A beautiful Tuscan landscape, a long wooden table laden with huge jugs of red wine, smaller jugs of olive oil and dishes of freshly grated Parmigiano Reggiano is surrounded by several generations of one Italian family, all laughing and talking and eating together! It sounds a bit of a cliché I know, but the traditional Italian meal is not so far from this slightly idealistic picture. Traditional formal Italian meals, usually reserved for Sundays and special occasions these days, are long and elaborate affairs, with several courses and lots of wine and good conversation. Meals can often last for several hours! Contrast this to the UK style of "eat and run"; it is often difficult enough to try to get everybody to sit together at the same time to eat, let alone at a dinner table. The TV and sofa have replaced the dinner table and quality family time. OK, maybe that is also a bit of a cliché;  the truth is probably somewhere in the middle, but it remains the case that a family meal lasting several hours in the UK would be a rare thing indeed!

The first experience I had with a traditional Italian meal structure with multiple courses was on a family holiday back when I was 16 or 17. We were in Verona and decided to eat at this road side restaurant that seemed to be full of only locals, with us being the only tourists! My Dad ordered the set meal for all of us, including my 2 sisters who were I think 5 and 8 at the time. We were first given a large plate of salad brimming with fresh vegetables. When we had finished that we had plenty of time before the next course, and there was quite a bit of strong red wine being drunk!

The next course was a large plate of pasta with a tomato sauce. By this time I had drunk maybe a bit too much wine, due to the long pauses between the first and second courses, so I was having trouble finishing this plate off! My sisters did not even get half way through their pasta before they were full and feeling tired! I was dozing off myself waiting for what I presumed would be the dessert. After what seemed like hours (probably due to the wine!) the waitress brought our next course... a huge portion of steak with vegetables on a side dish, and more salad!!! By this time we could hardly even move we were so full, and I don't think any of us ate much more than a mouthful of the steak. The locals must have been looking at us as if we were crazy! Why had these pesky tourists ordered the set meal if they were going to leave half way through!!!

Anyway, safe to say, the traditional Italian meal is a leisurely affair, with course after course being served over the space of several hours. The conversation and interaction are as important as the edible ingredients, and make the whole affair a bringing together of several generations of families for quality time spent together.

If you ever have the privilege of partaking in a traditional Italian family meal, make sure you bring your appetite, remember to pace yourself, and above all, enjoy yourself and the company!

 The formal Italian meal structure

Aperitivo

This is a drink served before the meal to act as an appetiser for the coming meal. Usually an alcoholic drink will be served such as Vermouth, Martini, Campari, dry sherry or a dry white wine. 

Antipasto

Literally meaning "before the courses", this is generally dishes of cold starters, cured meats, salads, and breads. Occasionally hot starters such as Fritto Misto (fried mixed seafood) may be served. Examples of antipasti are bruschetta, Tonno e Fagioli, prosciutto ham with melon and Insalata Caprese.

Primo

This is the "first" course (not counting the other 2!) and is usually a hot dish of pasta, risotto (especially Northern Italy) or soup. The majority of primos are served without meat, but a tomato-based meat sauce may also be served over pasta. Some examples of primos are Risotto con Funghi, Minestrone soup, Penne all'Arrabbiata and Lasagne al Forno.

Intermezzo

When a meal is comprised of several hot courses, sometimes an intermezzo or palate cleanser will be served between the Primo and Secondo (first and second hot courses) to cleanse the palate, ready for the next dish. This will often take the form of a sorbet or granita, and may or may not be alcoholic. Lemon and apple sorbet are popular examples, often spiked with Prosecco or Limocello (Italian liqueur).

Secondo

This is the main dish of the meal and will usually comprise meat, poultry or fish. This will sometimes be served in a large platter with everyone able to help themselves to the portion size they wish. Examples of a secondo are Pollo alla Cacciatore (Hunter's Chicken), Osso Buco (Braised Veal Shanks) or Cotoletta alla Milanese (similar to Wiener Schnitzel).

Contorno

This is a side dish served together with the Secondo or directly after. It is usually comprised of local seasonal vegetables, either raw or cooked, or a green salad. The contorno is always served as a side dish to the meat course, never on the same plate.

Formaggio e Fruta

This is the first of the dessert courses (!), and comprises cheese and fruit. Both the fresh fruit and the cheese will be traditionally local produce of the region.

Dolce

This is the sweet dessert course, and examples would be Tiramisu, Zuppa Inglese (literally translated as English Soup, but is really a type of trifle), Gelato (ice-cream) or Cannoli (Sicilian pastries).

Caffè

No Italian meal would be complete without coffee served after the meal. This will nearly always be in the form of espresso, served strong and hot, and drunken quickly. Cappuccinos and other milk based coffees are generally served at breakfast time with a brioche or croissant, and would be frowned upon at the end of a meal as being too filling (!)

Digestivo

This is the concluding act of the meal, and is in the form of an alcoholic drink such as Grappa, Limoncello or Amaro. While the role of the aperitivo is to stimulate the appetite, the digestivo is drunk to aid the digestion. Whereas the aperitivo will be dry, the digestivo will usually be sweet or bitter.

Italian meals may contain only a few of these courses, or all of them. Needless to say there will be wine served all the way through the meal!

Buon Appetito! Enjoy! 

Caribbean Barbecue Sauce

This spicy and tangy sauce is perfect with barbecued spare ribs and chicken thighs, but can also be eaten as an alternative to ketchup on burgers, or even with french fries. The rum gives it that Caribbean zing. It reminds me of Notting Hill Carnival in London and Zomercarnaval in Rotterdam, where the stands cooking ribs and chicken in oil drum barbecues line the streets.

Insalata Caprese (Tomato and Mozzarella Salad)

Some things just go perfectly together - bacon and eggs, ham and cheese, peanut butter and jam (!). Tomato and mozzarella is another match made in heaven; whether it be on pizza, as the topping for lasagna al forno, in a panino, or here, in a simple yet delicious salad.

Salsa Roja

There are many different varieties of salsas (salsi?) in Mexican and Tex-Mex cuisine. Some are cooked, like the "salsa roja" (red sauce) here, while others are made with only raw ingredients, like "pico de gallo" (rooster's beak), with the lime juice in this salsa acting as a preservative.

This cooked salsa roja will stay good for several weeks if kept in the fridge. It is a perfect condiment for dishes like chili con carne, burritos, tacos, and also as a dipping sauce for nachos. It is a little bit spicy, a little bit sour but also a little bit sweet, and is great either hot or cold.

Spicy Potato Wedges

This easy side dish is perfect with chili, or with barbecue, but you can also serve it by itself as a starter with some sour cream dip or homemade salsa. Delicioso!

Ingredients

8 medium red skin potatoes

1 tb olive oil

1/2 tsp black pepper

1/2 tsp chili powder

1/2 tsp coriander powder

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp cumin

Refried Beans

This very simple side dish is a firm favourite in the Tex-Mex cuisine. The first time I ate it was in a Mexican restaurant in Cambridge, back when I was about 10-12 years old; even way back then I loved the contrasting smoothness and "blandness" (for want of a better word) of the beans, compared with the more spicy shredded chicken chili it came with.  From that moment on I was hooked!

The dish is traditionally made using pinto beans, brown beans or even kidney beans.