Keith Floyd's Recipes

Archive for the ‘Floyd on Italy’ Show

Risotto Bianco

August 24th, 2010
risotto bianco

Risotto Bianco which is a white risotto, popular through out italy but it much esteemed here in venice. its not an old dish, its only invented in about 1922.

Ingredients:

  • Butter (a lot!)
  • Finely chopped onions
  • Risotto Rice (Floyd uses Rice from verona)
  • White wine
  • Crayfish lightly blanched in water and chopped into big pieces
  • Shelled langoustines
  • Fish stock
  • Parmesan cheese (as much as you like)
  • Lemon juice
  • Cognac
  • Chopped parsley

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mussels with tomato and pepper

We are on the fish market here, and they are all stopped mending their nets for a few moments, watching us, as usual, in total amazement what are these mad english people doing – cooking on the key well thats how we like to do things on the floyd program – simple as that!

Ingredients:

  • Sliced green and red peppers
  • Chopped garlic
  • Fresh tomato sauce
  • Fresh mussels
  • Olive oil
  • Chopped parsley

In a hot pot put olive oil and add the peppers, add the garlic and stir around. Add the tomato sauce and put the mussels in with little grind pepper and stir around.The lid goes on for about 10 minutes or until the mussels open. Fix taste with salt and pepper and add the chopped parsley.

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Hunters Rabbit

August 16th, 2010
hunters rabbit

To go with the richness of the olive oil which is amalgamated with the white wine, we want a little acidity, which we are going to get from these superb italian capers.

Ingredients:

  • Rabbit pieces
  • Lots of olive oil
  • Chopped onions
  • White wine
  • Rabbit liver and kidney
  • Superb italian capers
  • Roughly chopped parsley

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Bagna Calda

March 15th, 2010

Wonderful savory dish called Bagna Calda

Ingredients:

  • Chopped salted anchovies
  • Load of finely chopped garlic
  • A pack of butter
  • Oliv oil
In a pot add olive oil, the anchovies, the garlic and the butter. Simmer on low hit for about 10 minutes
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