Luxurious, silky goodness.
may know it as the restaurant that's launched the careers of countless chefs. Jamie Oliver and April Bloomfield are just two of its celebrated alumni, always referring back to their days cooking under founders Ruth Rogers and the late Rose Gray inFounded in 1987, the River Café recently celebrated its 30th anniversary, and with it comes a new cookbook housing some of its greatest hits , as well as 30 new classics.
is out this week and takes you through course after course of the simple, seasonal Italian fare that makes up the beloved institution's DNA.. There's no better way to herald the start of spring with greener-than-green mix of thin, tender asparagus and all the herbs, tossed in a tangle of noodles in a silky sauce—a delicious beauty that didn't last very long in our test kitchen.
says."At the same time, it's balanced by the asparagus and tons of fresh herbs. This pasta is perfect for now." We made the recipe here using homemade, fresh pasta, but dry tagliarini or tagliatelle would work just as well.I had the chance to chat with the iconic Ruthie Rogers herself on the new book, and where the River Café enjoys its perch, 30 years later. A snippet of the interview below.
HA: How has the culinary scene changed in London over the last 30 years? Is there more focus on health now?Everyone is more conscious of how eating seasonal, fresh ingredients make us more happy and healthy. HA: As a busy entrepreneur and chef, what does wellness look like for you? What are your favorite River Café recipes to make for yourself?Wellness is about feeling energetic, being inspired, and feeling responsible for the world around us. In my own time, I love to make Pappa al Pomodoro, Langoustines with Borlotti Beans, Slow-Cooked Peas, and Sea Bass Baked in Salt.
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