Tucked away inside a glossy new housing improvement in Kensington, Maria G’s is testomony to chef Robin Gill’s love of Italy. He and government chef Aaron Potter have created a menu of classics: completely cooked fish, corresponding to line-caught pollock and sea bass crudo; pasta made each day; and delicate touches, corresponding to freshly picked herbs in bar snacks like sage and anchovy fritti. All this, plus expertly made cocktails. Look out for the brand new Maria G’s – a stunning spot by the Thames, with an out of doors terrace that includes a retractable roof – opening in Fulham in November 2022. Its menu will embrace a particular shellfish platter and sharing pans of pasta for the entire desk. mariags.co.uk
Amalfi lemons
Larger, juicier and extra aromatic than your common grocery store lemon, there’s a cause this selection from Italy’s Amalfi coast is so prized. As a result of the acidity is extra balanced, they are often eaten nearly like an orange, although they’re much less lip-puckering when utilized in pasta or a wealthy lemon curd. Even higher – and in case you fancy a kitchen challenge – strive making limoncello with them.
Brodo
Italian for broth, this long-simmered inventory is usually made utilizing meat bones, greens and herbs. The lengthy prepare dinner time is value it in the long run, because the flavours infuse the broth, packing loads of depth and physique. Freeze what you don’t use. In case you actually don’t have the time, substitute with a good-quality bone broth.
Amaro Santoni
Amaro could be very in style in Italy, with Santoni itself hailing from Tuscany. A modernised amaro, its distinctive, patented vacuum distillation makes the botanicals vivid and recent. Comply with Maria G’s head bartender Emanuel Ferris-Hue’s recommendation and luxuriate in it with tropical flavours corresponding to ardour fruit, or over ice with an orange slice.
Cantabrian anchovies
Anchovies could be divisive however as followers of the salty little fish will know, it doesn’t get a lot better than the Cantabrian selection. Sourced in northern Spain, they’re beloved for his or her meatiness, melt-in-the-mouth texture and deep umami flavour. Use them so as to add depth to sauces and vinaigrettes. Or, in case you’re actually a fan, eat them straight from the tin.
Extra like this
Maria G’s recipes
Sage and anchovy fritti
Anchovies are sandwiched between sage leaves and fried to make crisp little bites which might be excellent snacks or nibbles to serve with drinks. Don’t be fast to chuck the oil from the anchovies – it can save you it for an additional dish within the week.
Venison tortellini in brodo
This recipe will depart you with left-over pasta dough, and it’s finest to not re-roll this to make extra tortellini, as they are going to be dry. As a substitute, use it to make tough pasta scraps corresponding to maltagliati – best lined in selfmade pasta sauce.
Set chocolate mousse
This wealthy and silky chocolate orange mousse is completed with caramelised orange segments, so it seems as spectacular because it tastes.
Paper aircraft cocktail
This four-ingredient cocktail options bourbon and amaro, which is a bitter-sweet natural liqueur, making it a fantastic digestif.
