Frankie Dettori’s Italian Family Cookbook

2 teaspoons finely chopped fresh flat leaf parsley

3 tablespoons grated Parmesan

1 teaspoon lemon juice

1 litre chicken stock

sea salt

Serves: 4

Preparation time: 5 minutes

Cooking time: 5 minutes

Whisk the eggs with the parsley, Parmesan and lemon juice. Place the chicken stock in a saucepan and bring to a rolling boil.

Using a metal spoon, slowly pour in the egg mixture, stirring all the time, so that long ribbons of egg are formed.

Season to taste, take off the heat and serve in warmed bowls immediately.

Frankie

“This is a get-well-soon, cuddle-in-a-bowl, cure-all soup. Based on the classic Italian brodo (chicken stock), this is our version of the famous Jewish penicillin. The addition of lightly beaten eggs and Parmigiano cheese is inspired.”

PASTA E FAGIOLI (#ulink_35502b20-ecef-5160-a5f3-b395826b2c5e)

Pasta and bean soup (#ulink_c7a4f791-bb00-540b-8f1c-0649f591796b)

300 g dried cannellini beans

3 garlic cloves

a sprig of fresh sage

8 tablespoons extra virgin olive oil

300 g dried short pasta (such as macaroni, fusilli)

a sprig of fresh rosemary

½ small fresh red chilli pepper, roughly chopped

sea salt and freshly ground black pepper

a large handful of freshly grated Parmesan

Serves: 4

Preparation time: 10 minutes

Cooking time: 2 hours 15 minutes

Soaking time: overnight

Soak the beans in cold water overnight. Then drain, refresh and place in a saucepan with 2 of the garlic cloves, the sage and 2 tablespoons of the olive oil. Cover with cold water, bring to a gentle simmer, then cover with a lid and cook over a low heat for 2 hours, or until the beans are soft and well cooked. (Check the water level during cooking and add more as required.) Drain and discard the sage sprig and garlic cloves, and keep warm.

Meanwhile, cook the pasta in a large pan of salted boiling water, according to the packet instructions. While the pasta is cooking, heat 5 tablespoons of the olive oil in a saucepan and gently fry the rosemary sprig, remaining garlic clove and chilli for 5 minutes. Then remove and discard the rosemary, garlic and chilli and pour the remaining olive oil over the beans. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. Combine the pasta with the beans, add a little of the reserved cooking water, season, and then sprinkle on the Parmesan.

Frankie

“I love pasta e fagioli. It’s a really warming dish and perfect for when I’ve just come back from a hard day’s training. It’s incredibly soporific; a bowl of this and a glass of red wine, and I’m out for the count! Not one for when I’m racing but just the thing for when it’s wet and cold and blowing a gale outside.”

PEPERONI FARCITI AL TONNO (#ulink_d7406c53-6fdb-5b6f-95c5-be0e6e53ad0c)

Roast bell peppers with tuna, pine nuts and olives (#ulink_d7406c53-6fdb-5b6f-95c5-be0e6e53ad0c)

4 large red Romano peppers

4 tablespoons pine nuts

100 g canned Italian or Spanish tuna, in olive oil, drained

20 green olives, stoned and chopped

a large pinch of dried chilli flakes

3 tablespoons lemon juice

extra virgin olive oil

sea salt and freshly ground black pepper

Serves: 4–6

Preparation time: 30 minutes

Cooking time: 20 minutes

Preheat the oven to 180°C/350°F/Gas Mark 4. Place the peppers in the oven and roast for 20 minutes. Then remove the skin, de-seed them and cut into quarters lengthways.

While the peppers are roasting, toast the pine nuts on a baking tray in the oven until they begin to change colour (about 2 minutes).

In a bowl, mix the tuna, olives, pine nuts and chilli flakes with the lemon juice. Place a tablespoon of the tuna mixture on the inner side of each pepper quarter, and roll inwards to form a tube. Place on a serving dish, with the join of the pepper facing down.

Drizzle with some olive oil, season with salt and pepper, and serve.

Frankie