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@paesanlondon
PAESAN TE FREDDO
The Paesan Te Freddo is one of our favourite classic Italian cocktails; a lovely aperitivo.
What you will need
25ml Sweet Vermouth
25ml Aperol
25ml Limoncello
10ml Amaretto
A Splash of soda
A slice of orange
Garnished with a orange slice
Method
Add Sweet Vermouth, Aperol and Limoncello to a Boston glass full of ice.
Sake and then strain into a glass with ice.
Top with a splash of soda.
Add the Amaretto
Garnish with a slice of orange
Enjoy
ZUPPA DI PESCE
A new dish to our Winter Menu is this classic dish - Zuppa di Pesce, which literally translates to fish soup.
It is a perfect dish to keep you warm in Winter and it's packed with loads of flavour.
What you will need:
1x Dozen Mussels (cleaned)
1x Dozen Clams (cleaned)
2x Fillets of Cod (cut into mouth-sized chunks)
1x 400g Chopped Tomatoes
1x Glasses of White wine
1.5 Litres of Fish or Vegetable Stock
1x Tsp of chopped garlic
1x Tsp of chopped chilli
2x good glug's of Olive oil
4x Slices of crusty white bread
1x Handful of parsley
Salt & Pepper
Method
Add the olive oil to the pan along with the garlic and chilli.
Allow the garlic and chilli to gently cook for 30-60 seconds.
Add the cod, mussels and clams and cook for 1 minute
Add the wine and cook for a further minute.
Add the chopped tomatoes, fish/vegetable stock and stir.
Allow to cook on a medium/low heat for 5 minutes.
Toast your bread.
Rub the toasted bread with a garlic clove and drizzle with olive oil.
Cut the bread in half, placing a half in the bottom of each bowl.
Before dishing up, season to taste with a pinch or two of salt and pepper.
Add the soup to each bowl, making sure to spread the fish & shellfish equally.
Sprinkle a little parsley and slide the other half of the bread down one side of the soup.
Serve
PAESAN NEGRONI
The Negroni is a classic Italian cocktail & the perfect aperitivo to get your night started.
Bitter, sweet & potent….
What you will need
25ml Gin
25ml Campari
25ml Sweet vermouth
A slice of orange
Method
Add ice to a glass
Add the Gin, Campari, Sweet Vermouth & stir
Garnish with a slice of orange
Enjoy
PAPPARDELLE RABBIT RAGU
We have had a few different Pappardelle Ragu's since opening in the Summer, including Suckling Pig & Braised Beef Rib.
The first (and still a favourite of ours) was Rabbit Ragu.
Rabbit is not often used at home, but it tastes great and it is easy to make.
Most butcher's offer a clean rabbit (no hair, guts etc).
What you will need:
A rabbit (cleaned) – we would recommend getting a whole rabbit, you can always keep leftovers for another day, or even freeze it.
2x Large Carrots (diced)
3x Celery Stalks (chopped small)
1x Large white onions (diced)
1x Good handful of pancetta (diced)
3x Tbls of Tomato Puree
8x 400g Chopped Tomatoes
4x Bay leaves
2x Glasses of White wine
Salt & Pepper
A packet or two Pappardelle (fresh or dry)
A handful of parmesan
Method
Chop your rabbit up (including bones) into decent sized pieces (about the size of your hand).
Take a roasting tray, add some olive oil & put on a medium high heat
Add the rabbit pieces and brown for a few minutes
Once browned all over (about a minute or two) add the celery, carrot, onion & pancetta
After 1 minute add the first glass of wine & allow to cook on a medium heat for 10 minutes
Take off the heat & allow to cool
Once cooled de-bone the rabbit and discard the bones
Put the rabbit & vegetables in a large pot and put back on a medium heat
Add the tomato puree & 2nd glass of wine & stir
Add the chopped tomatoes, bay leaves & a good pinch of salt and pepper
Cook on a medium/low heat for 45 minutes
Bring a large pot of water to the boil, adding a good pinch of salt
Add your pappardelle & follow the cooking instructions.
In a saucepan add a good helping of the rabbit ragu on a medium/ low heat
Add the pappardelle (once cooked), along with a little of the pasta water to loosen the sauce.
Sprinkle a nice handful of parmesan, allowing the pasta & sauce to blend together.
Serve
OUR RECIPE OF THE WEEK
ARANCINI - GORGONZOLA & PUMPKIN
Arancini is one of the 'main stay' dishes on our menu and is always very popular.
During the Summer we flavored our Arancini with lemon and courgette, which complemented the warm weather perfectly.
For our Winter menu, we thought pumpkin! We started off using provolone cheese, but felt it lacked flavor so we decided to go with gorgonzola, a much stronger tasting cheese and it works with the pumpkin perfectly
This is how we make it:
Arborio rice
Onions (cut fine)
Pumpkin (diced)
Olive oil
Pecorino (grated)
Parmesan (grated
Parsley (cut fine)
Sweet vermouth
Gorgonzola (diced)
Salt & Pepper
Polenta
Method:
Use a basic risotto mix
Add a good glug of olive oil
Sweat you onions slowly on a low heat
Once the onions are soft, add the Arborio rice turn up the heat and keep stirring for a minute
Add a small glass of sweet vermouth (or dry white wine) and keep stirring until the alcohol has evaporated.
Add your diced pumpkin
Turn down the heat and start adding your stock, one ladle at a time and keep stirring. Allow the rice to absorb the stock before adding another ladle.
Cooking time should be around 15 minutes.
The rice is cooked when it is soft with a slight bite to it
Now add the parsley, parmesan, pecorino and good pinch of salt and pepper then stir and allow to cool
When the rice is cool take a small handful and role into a ball
With you thumb make a whole in the middle then add a cube of gorgonzola
Cover the gorgonzola with rice and role back into a ball
Coat the risotto ball in the polenta
Deep fry for around 3 minutes
Enjoy!
If you would like to see a dish you love on our special board, let us know. We will pick one a week and if it’s yours, you can come in and sample it on us. All dishes to [email protected] or tweet us
#paesanlondon#tomato soup#exmouth market#italian food#recipes
OUR RECIPE OF THE WEEK
PAPPA POMODORO
In our Summer menu we had a dish called panzanella, a salad made with fresh tomatoes and day old bread.
It proved very popular, with the fresh heritage tomatoes and the pugliese bread soaking up all the extra virgin olive oil and juices.
For our Autumn menu (and to welcome the colder weather), we have adapted the dish to make a 'pappa pomodoro' which is literally bread and tomato soup.
A real home made soup flavour of fresh tomatoes and chewy bread.
This is how we make it:
plum tomatoes
shallots
garlic
Extra virgin olive oil
Pugliese bread (or crusty white bread)
Parmesan
Parsley
Tomato sauce (tinned)
Salt & Pepper
Method:
Extra virgin olive oil in the pan (medium heat)
Add the finely chopped shallots and garlic allow to simmer for 1-2 minutes.
Take the skin off you tomatoes and deseed them, chop into chunks then add to the pan and cook for 2-3 minutes.
Break up your (day old bread) into chunks and add, allowing the bread to soak up all the juices.
Add a ladle fall of tomato sauce (tinned).
Chuck a large pinch of chopped parsley, with a little Extra virgin olive oil.
Salt and pepper to taste
Serve on a flat plate.
Garnish with parmesan.
Enjoy!
If you would like to see a dish you love on our special board, let us know. We will pick one a week and if it's yours, you can come in and sample it on us. All dishes to [email protected] or tweet us
PAESAN UNDERGROUND
New art work in our basement Cocktail Bar
Come check us out - great cocktails, DJ and late license.
FOR PRIVATE PARTIES please email info@paesanlondon
The renovations are complete and we are open for business! The restaurant looks wonderful and our launch weekend was a great success. If you are interested in making a reservation, send us an email: [email protected] Scroll down to see our first images of the fit out. Big thanks to B3 Designers for their amazing work! And also thank you once again to Abel Sloane 1934 for the beautiful chairs :)