Frankie Dettori’s Italian Family Cookbook

“The one time of year I’m pretty relaxed about what I eat is when I’m on holiday in Sardinia with my family and friends. This makes a lovely light lunch or supper, and is a great dish if I’ve been overdoing the carbs or indulging in Mr Ravioli’s homemade pasta!”

COZZE RIPIENE (#ulink_347f01de-487f-5a3e-82cd-f54ade24dfd5)

Baked stuffed mussels (#ulink_347f01de-487f-5a3e-82cd-f54ade24dfd5)

2 kg fresh mussels

100 g spinach leaves

3 tablespoons grated Parmesan

4 garlic cloves, chopped

grated zest of 1 lemon

1 egg, beaten

sea salt and freshly ground pepper

50 g natural breadcrumbs

4 tablespoons extra virgin olive oil

Serves: 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Preheat the oven to 200°C/400°F/Gas Mark 6.

Wash the mussels well, de-beard them and put them in a large saucepan. Cook over a medium heat until they all open (no need to add water as the wetness from the washing will be sufficient). Discard any that don’t open, remove the meat and reserve the shells.

Steam or cook the spinach leaves in boiling water for a minute or two, roughly chop them and place in a bowl. Add the Parmesan, garlic, lemon zest, egg and seasoning, and mix well. Place each mussel on a half shell and cover with a generous dollop of the Parmesan and spinach mixture. Sprinkle on the breadcrumbs and drizzle over the olive oil. Bake for 10 minutes. Serve while still hot.

Frankie

“There’s something irresistible about eating mussels in Italy; they just taste different. It could be because I remember as a boy collecting mussels from the beach and then rushing home to give them to my mother for that evening’s meal. This is how my mum cooks mussels. If, like me, you need to avoid carbohydrates, leave out the breadcrumbs, although they do add a really nice crunch.”

INSALATE (#ulink_a98c1aa5-fdee-56e8-b41d-c9a446dece04)

SALADS (#ulink_a98c1aa5-fdee-56e8-b41d-c9a446dece04)

INSALATA DI RUCOLA E PARMIGIANO (#ulink_57e365f8-fafd-5b35-842e-bcbe1ff14915)

Rocket and Gran Padano salad (#ulink_57e365f8-fafd-5b35-842e-bcbe1ff14915)

INSALATA DI PERA, CICORIA E GORGONZOLA (#ulink_1255dc87-5e6d-51e0-b0a8-39ce37d39425)

Chicory, pear, walnut and Gorgonzola salad (#ulink_1255dc87-5e6d-51e0-b0a8-39ce37d39425)

TONNO E FAGIOLI (#ulink_d3fc9169-c58a-5d9b-9ee7-65c32364242b)

Tuna and bean salad (#ulink_d3fc9169-c58a-5d9b-9ee7-65c32364242b)

VITELLO TONNATO (#litres_trial_promo)

Cold veal with a tuna and caper sauce (#litres_trial_promo)

INSALATA ALLA TORPINO (#litres_trial_promo)

Walnut, spinach and pomegranate salad (#litres_trial_promo)

INDIVIA CON ACCIUGHE (#litres_trial_promo)

Warm endive salad with garlic and anchovies (#litres_trial_promo)

INSALATA DI PATATINE, ROSMARINO, POMODORINI E OLIVE (#litres_trial_promo)

Warm salad of sautéed rosemary potatoes with cherry tomatoes and black olives (#litres_trial_promo)

INSALATA AL BALSAMICO (#litres_trial_promo)

Sautéed Prosciutto di Parma and balsamic vinegar salad (#litres_trial_promo)

INSALATA DI PISELLI (#litres_trial_promo)

Fresh green pea salad (#litres_trial_promo)

INSALATA DI RUCOLA E PARMIGIANO (#ulink_c9a592d4-86d9-55a6-93e2-7ad1e1126619)

Rocket and Gran Padano salad (#ulink_c9a592d4-86d9-55a6-93e2-7ad1e1126619)

8 handfuls of wild rocket

65 g Parmigiano di Gran Padano, thinly shaved

FOR THE DRESSING:

150 ml extra virgin olive oil

3 tablespoons balsamic vinegar

a small pinch of sugar and salt

Serves: 4

Preparation time: 5 minutes