Trullo

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Ingredients: ox hearts; fresh borlotti beans in pods; bay leaves; rosemary; tomatoes; red peppers; olive oil; red chillies; datterino tomatoes; Cabernet Sauvignon vinegar Ingredients: Castelfranco radicchio; blood oranges; pomegranate seeds; mint; Cabernet Sauvignon vinegar; Ubriaco cheese At Trullo, we care about the importance of cooking according to the seasons, being sustainable, using amazing produce and really understanding where that produce comes from. We care about food in the same way as our producers do, and that definitely translates both onto the plate and into the warm, buzzing energy of the restaurant.

A very humble but tasty dinner. The two of us ate the entire recipe with a little crusty bread on the side. Used tinned beans and bacon lardons.

If this book helps you create anything half as delicious as the food served at his two restaurants, it’s a worthy investment Jamie Magazine Ingredients: pasta flour; egg yolks; onions; crown prince squash; dried chillies; ground cinnamon; marjoram; ricotta cheese; Parmesan cheese; whole nutmeg; crème fraîche; parsley; Gorgonzola dolce cheese A lovely salad, but I ended up squeezing lemon juice over as a I wanted an acid hit like you'd get from ceviche I used jarred roasted peppers which I won't do next time as they taste nowhere near as nice as homemade (too much vinegar). Made this for the baked borlotti beans dish If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine.

This is the book I've been waiting for. I love Trullo's understated style and the integrity and quiet confidence of the kitchen Nigel SlaterA classic book that is also very much a part of its time, conveying so well the charm and energy that is Trullo Sam Clark My pumpkin was very watery, so once I had added more (in my case 80g) instead of the 1/2 tbsp of flour called for in the recipe it worked and we had little tasty, very airy and light pumpkin gnudi. The recipes are for the home cook, to show that you can createluxurious, show-stopping feasts – like a slow-braised lamb shoulder cooked withpeas, potatoes and mint in just one tray – that will not only have you jumpingfrom foot to foot as they come out of the oven, but that require a minimumof prep work and washing up. And you can still feel like you’re eating food ina proper Italian trattoria without splashing out: a simple plate of Tuscan pici(made from just flour and water) is as frugal – and delicious – as it gets. A book for everyone who loves great food, which is so beautifully written with clarity and care Woman & Home

Written by a young star of the London food scene, and inspired by his restaurants, Trullo in Islington and Padella in Borough Market, this is your go-to cookbook for Italian classics with a British accent… Siadatan traces his passion for Italian food to a Proustian encounter with succulent tomatoes on a family trip: "almost a spiritual moment". His sublime dishes have the same effect Juanita Coulson, Lady This was very tasty but I was confused as to what the final consistency would be as there's no picture and not a lot of descriptive information. I cooked mine down quite a lot, a crust never formed but I let most of the water evaporate without letting the beans turn to total mush. Had with sourdough and the salsa This wonderful book would make an excellent gift for those lovers of Italian cooking, and for those that have experienced a sumptuous meal at Trullo or Padella. I've been waiting a long time for this book; a chef for writes like a poet, food filled with emotion and cooked from the heart. There are few people I would rather cook for me. Anna Jones Ingredients: pumpkins; dried chillies; ricotta cheese; ground cinnamon; marjoram; Parmesan cheese; whole nutmeg; egg yolks; semolina; sage

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Ingredients: pasta flour; egg yolks; courgettes; yellow courgettes ; lemons; dried chillies; cooked brown shrimp Ingredients: pasta flour; egg yolks; cooked white crabmeat; chillies; parsley; cooked brown crabmeat Siadatan’s recipes… are simple and fly in the face of stringent Italian culinary rules Francesca Angelini, Sunday Times Ingredients: Cabernet Sauvignon vinegar; dried oregano; olive oil; salt cod; bay leaves; green tomatoes

What’s it about: Trullo presents a British take on Italian cooking, marrying the best of the Italian cuisine together with British produce. This cookbook is about enjoying every element of Italian cookery, whether than be putting on an impressive dinner party spread or simply mastering the perfect, silky pasta sauce. In the Trullo Cookbook, Tim Siadatan, the chef behind Trullo and Padella, presents a British take on Italian cooking by marrying the best of Italian cuisine with the best of British produce. Ingredients: radicchio; oranges; dried oregano; Cabernet Sauvignon vinegar; bocconcini mozzarella cheeseAccompaniments: Castellucio lentils and salsa rossa; Braised fennel and purple olive dressing; Grilled little gem, peas, pancetta and mint; Poached potato, grilled radicchio, oregano and anchovy; Roseval potato, red pepper, anchovy, olive, chilli and rosemary al forno; Runner beans, red pepper, basil and crème fraîche; Stewed bobby beans; Baked borlotti beans, coco blanc or cannellini and salsa rossa/verde Categories: Dressings & marinades; Salads; Appetizers / starters; Lunch; Cooking for 1 or 2; Summer; Italian Who’s the author? London restaurant Trullo, and its baby sister, Padella, are taking the food world by storm with modern Italian recipes with a British twist. The chef behind them, Tim Siadatan, presents this must-have Italian cookbook. Ingredients: purple sprouting broccoli; garlic; dried chillies; tinned anchovies; orecchiette pasta