Zilli Restaurants

Frittata is an open omelette if you like, you can use pretty much any vegetables for this, you could even sprinkle some soft cheese on top which makes a great family feast.

Preparation Time: 10 minutes
Cooking Time: 22 minutes

• 175g fresh broad beans, blanched and skins removed
• 1 onion, finely sliced
• 200g courgettes, diced
• 200g tin artichokes, drained
• 2 tablespoons extra virgin olive oil
• 6 eggs
• 2 tablespoons chopped parsley
• 45g pecorino, grated

Cut the artichokes into quarters.  Heat the oil in a large frying pan and cook the onion for 8 minutes over a low heat, add the artichoke and courgettes and cook for a further two minutes before adding the beans.Beat together the eggs, parsley and pecorino and season, pour into the frying pan and cook over a low heat for 10 minutes, shake the pan often to make sure the frittata doesn’t stick.  Place under a hot grill for 2 minutes to finish the cooking.  Cool slightly before serving.

Heritage Green Tomato and Chilli Ice Cream Recipe (chilli is optional) Ingredients 2-3 Green Heritage Tomatoes 400ml cream 3 egg yolks 100g castor sugar 1 tsp sweet chilli paste Method Wash then peel the green tomatoes (drop in boiling water for a couple of minutes then plunge in ice water to peel skin easily).

Blend the tomatoes in a food processoer and then strain to remove the pips. You will end up with a thin puree. Pour the puree into a pan and simmer until it has reduced to 150ml Once the tomatoes have reduced, place in a container in the freezer until cold.

Add the cream,egg,sugar and chilli in a saucepan and cook over very low heat, make sure to stir continuously, cook until it thickens slightly. Set aside in the refrigerater until cold.

When both mixtures have cooled, pour the puree into the egg mixture and lightly whisk to combine. Pour into your ice cream machine and process as normal.

Serves 4
Preparation time: 20 minutes
Cooking time: 12–14 minutes

30ml (2 tablespoons) vegetable oil

2 garlic cloves, finely diced

1 red pepper, halved lengthways, seeded and cut into long batons

1 yellow pepper, halved lengthways, seeded and cut into long batons

1 courgette, trimmed and cut into matchsticks

75ml (21/2fl oz) white wine

1 x 400g (14oz) can whole peeled plum tomatoes

15ml (1 tablespoon) olive oil32–40 raw tiger prawns, heads discarded, peeled and deveined (see page 000)

60–75ml (4–5 tablespoons) fresh basil leaves

30ml (2 tablespoons) chopped fresh flat-leaf parsley

250g (9oz) pappardelle

Salt and freshly ground black pepper

Bring a large pan of salted water to a rolling boil. Heat the vegetable oil in a large pan over a medium heat.

Add the garlic and cook for 1 minute until golden brown. Stir in the red and yellow peppers and cook for a further 3–4 minutes. Stir in the courgette and cook for 1 minute more.

Stir the wine into the vegetables and bring to a boil. Cook for 3–4 minutes until the alcohol evaporates. Place the tomatoes in a food processor and process until roughly chopped. Stir the purée into the vegetables and cook for 2 minutes. Heat the olive oil in a small pan over a medium heat. Add the prawns and cook, stirring, for 1-2 minutes until heated through. Add the prawns, pan juices, basil and parsley to the tomato mixture. Season to taste.

Meanwhile, add the pasta to the pan of boiling water and return to a rolling boil. Stir and cook for 5–7 minutes until al dente. Drain, add to the vegetable mixture and toss well. Serve immediately with extra black pepper.