Frankie Dettori’s Italian Family Cookbook. Frankie Dettori

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INSALATA DI PERA, CICORIA E GORGONZOLA

       Chicory, pear, walnut and Gorgonzola salad

      100 g caster sugar

      2 ripe Conference pears, peeled and chopped into 1 cm cubes

      4 heads of yellow chicory, halved and with the bitter core cut out, and thinly sliced lengthways

      40 g walnuts, roughly chopped

      100 g Gorgonzola, cut into 1 cm cubes

      FOR THE DRESSING:

      25 g walnuts

      3 tablespoons white wine vinegar

      150 ml walnut oil

      a pinch of sugar

      salt

       Serves: 4

       Preparation time: 10 minutes

       Cooking time: 10 minutes

      To make the dressing, place the walnuts and white wine vinegar in a food processor and, with the motor running, trickle in the walnut oil until emulsified. Add a pinch of sugar and season to taste.

      Sprinkle the caster sugar into a pan and cook over a high heat for a few seconds until the sugar begins to caramelize and turn golden brown. Then add the cubed pears and cook for 10 minutes until they begin to caramelize. Remove from the heat and leave to cool. To serve, place the sliced chicory, walnuts and Gorgonzola in a bowl, add the caramelized pears and sugar, mix in the dressing and divide between 4 plates or bowls.

      Marco

      “When I bring the kids to Frankie’s for an early supper, I always try to eat with them and this is one of my favourite light suppers. Gorgonzola is a fantastic cheese - it has the bite of a good Stilton, tempered with the creaminess of a Taleggio, and is perfect with the crunchy walnuts and sweet pears.”

TONNO E FAGIOLI

       Tuna and bean salad

      400 g good quality tinned Italian or Spanish tuna in olive oil, drained

      3 tablespoons lemon juice

      100 ml extra virgin olive oil

      1 red onion, sliced very finely

      a handful of fresh basil leaves

      sea salt and freshly ground black pepper

      FOR THE FLAGEOLET BEANS:

      400 g flageolet beans, soaked overnight

      1 carrot, halved

      ½ onion

      1 celery stick

      ½ bulb of garlic

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