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The best of summer ITALIAN RECIPES FROM THE EXPERTS

There are innumerable reasons why Italian food is so popular with British cooks – seasonality, simplicity and variety being just some of them. We asked six chefs to share recipes that best show off the charms of this much-loved cuisine. It’s a roll-call of summer magic

Giorgio Locatelli’s cod, parsley sauce and lentils with broccoli & almond salad

Cod, parsley sauce and lentils with broccoli & almond salad

SERVES 4 WITH LEFTOVER DRESSING. HANDS-ON TIME 1 HOUR, PLUS SOAKING

MAKE AHEAD

Make the lentils up to 24 hours ahead, cover and chill. Heat as in the recipe. Store the dressing in a sealed jar in the fridge for up to 2 months. Shake well before using.

FOOD TEAM’S TIPS

If you don’t want to discard the pancetta (step 4), slice it up and serve with the lentils. No chilli/garlic oil? Fry a pinch of chilli flakes and chopped garlic in olive oil as a substitute.

• 4 thick skinless cod fillets, about 220g each

• 3 tbsp vegetable oil

• 50g unsalted butter, diced

FOR THE LENTILS

• 250g brown or green lentils (preferably castelluccio)

• 2 tbsp extra-virgin olive oil

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 1 celery stick, finely chopped

• 1 small leek, finely chopped

• 100g piece unsmoked pancetta

• Fresh rosemary sprig

• 2 bay leaves

• Small bunch fresh sage

• 1.5 litres vegetable stock

• Small handful fresh flatleaf parsley, chopped

• 50g unsalted butter, diced

FOR THE PARSLEY SAUCE

• Small bunch fresh parsley

• 100ml extra-virgin olive oil

FOR THE SALAD DRESSING (MAKES 375ML)

• 1/2 tsp salt

• 3 tbsp red wine vinegar

• 2 tbsp white wine vinegar

• 300ml extra-virgin olive oil

READ MORE
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About delicious. Magazine

Mamma mia! July is delicious. magazine’s Italian issue and it’s packed with recipes from the world’s favourite cuisine. There are summer dishes from Eleonora Galasso, Giorgio Locatelli, Theo Randall, Gennaro Contaldo, Ursula Ferrigno, Sabrina Gidda and the godfather, Antonio Carluccio. Plus, there’s classic Tuscan food and a romantic menu from Venice as well as ‘nduja stuffed pork roast and three easy lasagnes. And don’t miss our cocktail-based desserts from Italian drinks – anyone for Limoncello drizzle cake or Negroni granita?