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Visiting Verdi

Posted by Young Ladies About Town
Young Ladies About Town
Fiona Hicks has not set their biography yet
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on Friday, 02 May 2014
I don’t know how I existed for so long without experiencing a Mozzarella bar. That’s right, a Mozarella bar.

This ingenious concept is a feature of the menu at Verdi – the Italian restaurant which has recently opened in the Royal Albert Hall. The idea behind it is that you choose your cheese (the classic Buffalo Mozzarella or creamy Burrata) and then select an accompaniment of cured meat or colourful vegetables. It all comes served with a delightful mound of rocket is unfathomably delicious.

Verdi-restaurant-May02-590-01

The Mozzarella bar is not the only reason to visit this new eatery, though. Their menu includes a well-crafted selection of stone-baked pizzas and pasta plates, along with hearty meat and fish dishes (the sea bream with gnocchi is a must try). You can’t leave without sampling the classic Italian Affogato either: I’d wager the generous dollops of vanilla ice cream topped with bitter espresso and sweet Amaretto can solve all your problems in one taste.

Verdi-restaurant-May02-590-02

With green banquettes and soft leather seats, the bright and airy restaurant makes the most of the Grade I-listed beauty of the Royal Albert Hall. It’s the perfect spot to sup before seeing a show or, with live music every weekend, it’s a destination for entertainment itself.

Run there before it gets too busy. I’ll be there, propping up the (Mozzarella) bar.

For more information about Verdi click here.

Focaccia

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 27 June 2013
Nigel Brown FocacciaEmbrace your inner Italian with this oven-baked bread...

Ingredients

  • 1/2 teaspoon honey
  • 7g yeast
  • 160ml warm water
  • 250g plain flour
  • 1/2 teaspoon salt
  • 4 tablespoons olive oil

Method

1. In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.

2. Add 125g flour, salt and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the remaining flour. Knead the dough until smooth, elastic and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

3. Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1cm thick. Place in greased 20x30cm tin or baking tray. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 200 C / Gas 6.

4. Poke dimples in the focaccia and drizzle 1 tablespoon of the olive oil on top. Bake in the preheated oven for 15 minutes.


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