TTI Christmas Italian side dishes

Following up from the roast lamb roll, here are a selection of side dishes that complement it perfecting.
Roasted rolled lamb stuffed with mint, pecorino and artichoke
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Roasted Chilli new potatoes ( 4 people)

  • 650g charlotte potatoes
  • 1 tsp chilli flakes
  • Olive oil
  • Fresh mint, finely chopped
  • Salt
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ROASTED CHILLI NEW POTATOES ( 4 PEOPLE)

  • Pre heat oven to 220c
  • Place the potatoes in the oven dish. Drizzle and coat in olive oil,  mint, chilli and salt
  • Cook for 40 minutes
CARROTS WITH TALEGGIO CHEESE SAUCE 
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Carrots with Taleggio cheese sauce (4 people)

  • Olive oil
  • 1 Small onion, finely chopped
  • 500g Chantenay carrots, halved
  • 100g Taleggio cheese, room temperature
  • 1 Egg, lightly beaten
  • 25g Parmesan, grated
  • 50ml Whole milk
  • Fresh parsley, handful, finely chopped
  • Salt
  • Pepper
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CARROTS WITH TALEGGIO CHEESE SAUCE (4 PEOPLE)

  • Pre-heat oven at 220c
  • Drizzle olive oil into a frying pan. Soften the onion.
  • Add the carrots. Season with salt and pepper. Cook and stir occasionally for 15 minutes.
  • Grease an ovenproof dish with olive oil.
  • Mash the taleggio in a bowl, then add the egg, Parmesan and milk. Season with salt and pepper and mix well together.
  • Place the carrots into the dish and pour over evenly with the taleggio cream.
  • Bake in the oven for 20 minutes.
  • Remove from the oven, sprinkle fresh parsley on top and serve.
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Brussels sprouts with Almonds (for 4 people)

  • 400g Brussel sprouts, trimmed
  • 30g Salted butter
  • 25g Blanched almonds
  • 1 Garlic clove
  • 1 Lemon, zest
  • 1/2 Lemon, juice
  • 1 tbsp, fine breadcrumbs
  • Salt
  • Pepper
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BRUSSELS SPROUTS WITH ALMONDS (FOR 4 PEOPLE)

  • Cook the sprouts in boiling salted water for 10 minutes, until tender. Drain
  • Melt the butter in a frying pan, add the almonds, breadcrumbs, garlic and fry for a few minutes. Make sure the breadcrumbs have browned.
  • Add the lemon zest, juice and season with salt and pepper.
  • Spoon over the brussel sprouts.
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Savoy Cabbage with pancetta (4 people)

  • 1 large savoy cabbage, cored and roughly chopped
  • 100g pancetta, cubed
  • 1 onion, finely chopped
  • Dry Thyme
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SAVOY CABBAGE WITH PANCETTA (4 PEOPLE)

  • Cook the cabbage in salted boiling water for 5 minutes. Drain
  • Fry the pancetta in a frying pan for 3 minutes on a medium heat.
  • Then add the onion. Reduce the heat and cook until the onion has softened.
  • Add the cabbage and cook for 5-10 minutes
  • Add the thyme and season with salt and pepper
  • Remove from heat and serve immediately.