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Anchovy col verde
Capunet with mash
Fig leaf ‘pannacotta’


Anchovies col verde 

I met this dish in Barbaresco, on a wine trip to visit producers in the Langhe. It was love at first sight. As in many landlocked zones of Italy, the local fish cuisine revolves around salted anchovies and salted cod. This preparation is particularly delightful, and the presentation (burying the fish under a carpet of green, rather than dressing them with the parsley and mixing), one of my proudest moments. 


Pork and cabbage is a common theme across Northern Italy, and indeed much of Europe. Here, minced pork & veal is enriched with parmesan, softened with stale bread soaked in a little milk, and perfumed with nutmeg. Wrapped in mortadella and cabbage, then braised gently in stock, these rich porcine morsels are a treat.

Fig leaf 'pannacotta'

This is not really a true pannacotta; it in fact contains no cream - ‘panna’ – whatsoever. Instead, I use yoghurt for a lighter result and a gentle acidity, and flavour it with milk perfumed with the ethereal scent of fig leaves.

For your meal you will need:

A baking dish for the capunet

A saucepan (or microwave) for warming mash

Some bread to eat with the anchovies

The detailed recipes for the dishes are here, but in essence:

  • Arrange the anchovies carefully on plates, then dress with the parsley & oil
  • Pop the capunet in a baking dish, and pop this in the oven
  • Eat the anchovies
  • Warm the mash, and take the capunet from the oven
  • Eat both, together
  • Unmould and eat the pannacotta


ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.