Ursula Ferrigno cooks Sicilian style

Ursula with a tray of Pasta al Norma

On a drab January Sunday Ursula Ferrigno brought some welcome Sicilian sunshine to the RSJ. She was in early this morning with her five apprentices plus Chef George Harvey and Abbie to prepare a delicious meal – the first of her 2009 Sunday lunches. RSJ News took the opportunity to capture some of the action and excitement, especially the making of the pasta.

The team hard at their various tasks

The menu:

Involtini di Spada
Swordfish with chilli, pinenuts, olives, capers & cherry tomatoes

Preparing the swordfish

Dama di Bianca
'Woman in White' fennel, celery & mozzarella salad

Feeding the pasta carefully through the machine

That looks about right

Counting the pasta – beats counting sheep!

Still counting pasta....



Definitely lively pasta!

Pasta al Norma

Luxurious freshly made pasta using Italian eggs famous for their colour and flavour. The hand made pasta is accompanied with a rich aubergine sauce flavoured with wine and Oregano.

Ursula and one of her apprentices

Insalata Mista
A great combination of richly coloured & textured leaves designed to cleanse the palate.

It's all go.....

Dolce Casata Sicilia
The classical dessert - layers of homemade ice cream encased in a liqeuer soaked light sponge.

Chef George Harvey checks a detail

Formaggi
Special selection of cheese from our artisan supplier to compliment the menu.

Abbie

Forthcoming Sunday treats from Ursula:

15th March - Italian springtime favourites £30
Three generations of family favourites - light fragrant dishes using seasonal produce and the finest ingredients.

Cannelloni with broad beans and ricotta
A wonderful flavour of broad beans and mint combines magically with the freshly made pasta.

Foccacia farcita
Freshly made bread using six year old starter dough - a real joy!

Pappa con pomodoro e porri
Leek & tomato soup with a hint of chilli oil make this a light and fragrant soup with a slice of bread at the bottom of each bowl to thicken the soup

More preparation

Insalata Mezzogiorno
Prawn & artichoke salad - In Italy 'mezzogiorno' has two meanings: noon and the Southern regions. This salad celebrates the South using capers, prawns and of course, new season artichokes.

Dolci – Zuppa Inglese
Cream & marsala trifle - there are many variations of this popular dessert which loosely translate means 'English soup' but is a creamy trifle flavoured with Marsala.

Formaggi
Special selection of cheese to compliment the menu.

Abbie – the boss?

We are still awaiting details of the 26th April event from Ursula but I will post them as soon as I have them.

If you would like to assist Ursula during the morning – making bread, pasta soup and the sauces associated with these lunches- there are a limited number of places available. The cookery tuition will cost an extra £30 per person. You are advised to book early.

Read a great account by one of Ursula's apprentices of the morning and lunch here.

For bookings please contact: tel: 020-7928 4554, fax: 020-7928 9768, email: tom.king@rsj.uk.com

Ursula@work

Photos © Jim Budd