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Digital Subscriptions > delicious. Magazine > November 2018 > Anna Del Conte’s VEG MASTERCLASS

Anna Del Conte’s VEG MASTERCLASS

V IS FOR VEGETARIAN

For the godmother of Italian food writing, vegetables have always been so much more than a supporting act to a meat or fish dish. It takes wisdom and an in-depth understanding of flavours to make vegetables the hero of a meal, and these recipes from Anna Del Conte’s brilliant new book do just that

Tortino di porri e riso (leek and rice bake)

SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 45-50 MIN, PLUS RESTING

I love this dish, which I also make with courgettes. It started off as a pie encased in filo pastry. One day I didn’t have any filo pastry in the freezer so I made it without and it is just as good.

ANNA’S TIP

For this dish you need only the white part of the leeks and the inside pale green leaves (keep the coarser green foliage for stock or soup).

FOOD TEAM’S TIP

Anna serves this dish with roast cherry tomatoes when they’re in season. Put 600g cherry tomatoes in a roasting tin, drizzle with olive oil, sprinkle with salt and pepper and roast for 15-20 minutes in a medium-hot oven. Optional additions: crushed garlic, a splash of balsamic vinegar and, at the end, chopped basil.

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About delicious. Magazine

Buy the November issue of delicious. magazine and celebrate our 15th birthday along with Michel Roux Jr, Henry Harris, Gill Meller, Tom Aiken, Mary Berry, Anna Del Conte and Annie Rigg. Eric Lanlard cooks a birthday cake, of course and everyone’s in the party mood with our simple cocktails and top wine recommendations. Find out which cookbook most inspired Nigella, Rick, Yotam, Prue and more. Plus, it’s not too early to start thinking about Christmas – see our gift guide for brilliant gift ideas and pick your favourite get-ahead Christmas bakes.