Please see the recipes below and attached as well as high res imagery found here.
• Pea, Asparagus and Artichoke tart
• Green Pea Fusilli with Grilled Artichokes, Peas and Lemon Pangritata
• Beetroot, Lentil and Feta Salad
• Sweetcorn & Spinach Fritters
• Gin Rose on the Rocks
Here are five alfresco inspired eats from Seggiano
With the British summer in full swing, what better way to celebrate our summer than with fresh foods and alfresco eats created by artisan Italian food experts Seggiano?
Whether you are looking for a cool summer salad to match those hearty-BBQ dishes, a delectable drink featuring seasonal summer fruits, or a tasty tart to share with friends, then they have it all covered.
They’re taking seasonal and delicious produce to an entire new level with unique recipes which are guaranteed to make you the talk of the dinner parties, which cater for flexitarians and vegetarians alike. There are creative twists on fantastic salads, nutritious risotto dinners and delightfully indulgent platters to entertain guests over sun-filled weekend get-togethers.
Pea, Asparagus and Artichoke tart
Difficulty: Medium
Cooking time: 50 mins
Serves: 8
Vegetarian
A Seggiano twist on the King’s coronation approved dish for the upcoming bank holiday – Britain’s much-loved quiche – this pea, asparagus and artichoke tart is a delicious option to wow guests at your street party, with the beautiful contrast between crunchy filo and soft, melt-in-the-mouth interior.
Ingredients Method
For the filling:
• 6 eggs
• 4 tbsp creme fraiche
• 2 tbsp Lunaio Extra Virgin Olive Oil
• 2 shallots, halved lengthwise and sliced 10g grated parmesan
• 125g asparagus tips
• 160g peas
• 4 Seggiano artichoke hearts, drained and quartered*
For the tart case:
• 250g pack filo
• 30g buttermelted
• 2 tbsp Lunaio Extra Virgin Olive Oil*
To serve:
• Pea shoots
• Lunaio Organic Lemon Oil
*Seggiano works best, but any high-quality alternative purchased from an independent retailer will suffice.
1. Preheat the oven to 160ºC and place a baking tray inside to heat up.
2. Whisk together the eggs and creme fraiche until smooth, season with salt and pepper then set aside.
3. Heat the olive oil in a frying pan then cook the shallots over a low heat, stirring often, until softened and golden. Set aside to cool.
4. Meanwhile, blanch the asparagus and peas in a pan of boiling water for 2-3 minutes then drain and tip into a bowl of iced water.
5. Now prepare the tart base. Stir together the melted butter and olive oil. Unwrap the filo pastry and lay between 2 damp tea towels to prevent it drying out as you work.
6. Brush a 20cm loose bottomed tin with the butter and oil mixture then lay a sheet of pastry into the tin, sticking it to the sides. Don’t worry if it doesn’t cover the whole surface, you can cover any gaps with the next sheet of pastry. Brush with more butter and oil then repeat the layers until you have used all of the pastry. Use scissors to trim the pastry into an even edge just above the tin. You may find it best to cut the pastry sheets in half to better fit your tin.
7. Stir the cooled shallots, peas and artichokes into the egg mixture then tip into the tart case. Lay the asparagus on top then sprinkle over the parmesan.
8. Slide the tin onto the hot baking tray in the oven and bake for 30 minutes or until the filling is just set then leave to cool in the tin.
9. Serve with pea shoots and a drizzle of lemon oil.
Green Pea Fusilli with Grilled Artichokes, Peas and Lemon Pangritata
Difficulty: Easy
Cooking time: 20
Serves: 2
Vegetarian
A delicious, quick and protein-rich pasta dish with green pea fusilli and roasted artichokes, great as a sharing main for summer garden parties.
Ingredients Method
• 250g Seggiano Organic Green Pea Fusilli
• 200g frozen peas
• 380g artichoke hearts*, quartered and drained
• 60ml Lunaio Organic Lemon Oil
• 80g finely grated parmesan and extra to serve
• Pea shoots, to serve
• 15g butter
• 80g sourdough breadcrumbs
• 1 garlic clove
*Seggiano works best, but any high-quality alternative purchased from an independent retailer will suffice.
1. Heat half of the oil and all of the butter in a non-stick frying pan over a medium heat, until it becomes foamy. Add breadcrumbs and garlic and fry, stirring until golden and crispy. Season and set aside to cool.
2. Cook the fusilli pasta in a large pan of boiling salted water according to the packet instructions for al dente, adding the peas for the final 2 minutes of cooking time. Drain but reserve 250ml of cooking water. Return pasta and peas to the pan and place over a low heat.
3. Add the artichoke hearts, Parmesan, remaining lemon oil and pasta cooking water, season and toss to combine.
4. Divide the pasta between the 4 serving bowls, top with the Pangritata, pea shoots and finely grated Parmesan to taste.
Beetroot, Lentil and Feta Salad
• Difficulty: Easy
• Cooking time: 45 minutes
• Serves: 2
• Vegetarian
This refreshing light lunch is a simple dish to prepare and a great way to keep calories low and increase your daily dose of vitamins and nutrients. It is also a great addition to an al fresco spread, giving colour and freshness to dinners or BBQs.
Ingredients Method
• 5 beetroots
• 1 tbsp Seggiano white wine vinegar*
• 2 tbsp dried green lentils
• 1 tbsp red quinoa, or other grain of choice
• 1 tbsp plain yoghurt
• Dill leaves
• Thyme
• Feta
• Salt & pepper
• Lunaio Extra Virgin Olive Oil*
Seggiano works best, but any high- quality alternative purchased from an independent retailer will be fine
1. Preheat your oven to 200°C/Gas 6
2. Place the beets in a baking dish, add 5mm of water, then cover with foil. Place in the oven and roast for about 45 minutes until tender.
When they are cool enough to handle, peel them and cut into wedges. Alternatively, if you’re using pre-cooked beetroots simply cut into wedges and drizzle over some of our white wine vinegar for added flavour.
3. Cook the quinoa and lentils by bringing to the boil, covering, and reducing the heat. Simmer for 15 minutes, cover and place to one side.
4. Combine the beetroots, quinoa and lentils with our Seggiano white wine vinegar, dill, salt and some of our organic olive oil.
5. Spoon some yoghurt onto a plate, top with the beetroots lentils and quinoa. Top with feta and more dill.
Sweetcorn & Spinach Fritters
Difficulty: Easy
Cooking time: 20 minutes
Serves: 4
Vegetarian
A healthy side dish to add intrigue to any buffet or dinner party with friends, these sweetcorn and spinach fritters are best accompanied by a zingy pesto dip to perfectly complement the spinach centre.
Ingredients Method
For the fritters:
• 100g spinach
• 250g sweetcorn (drained)
• 3 spring onions (finely sliced)
• 3 medium eggs
• 30ml milk
• 75g self-raising flour
• 50g cheddar cheese (grated)
• salt and pepper
• vegetable oil for frying
For the dip:
• 200g plain greek yoghurt
• 60g Seggiano Raw Basil Pesto
• Salt and pepper to taste
Seggiano works best, but any high- quality alternative purchased from an independent retailer will be OK.
1. Wilt the spinach by placing the spinach in a large saucepan with a splash of water, cover with a lid and cook over a medium heat until wilted – it should only take a few minutes. Tip the wilted spinach into a colander or sieve and squeeze out as much excess water as you can.
2. Transfer the wilted spinach into a mixing bowl along with the sweetcorn and spring onions.
3. Whisk together the eggs and milk and pour over the vegetables and mix together. Sift in the flour and stir into the mixture along with the cheese and a generous pinch of salt and pepper.
4. Heat a frying pan over a medium heat and add a splash of vegetable oil. Once the oil is hot, spoon heaped tablespoons of fritter mixture into the pan and cook for 2 minutes on each side.
5. Whilst the fritters are cooking, make the dip by mixing the yoghurt and pesto together and seasoning to taste.
Gin Rosé On The Rocks
Difficulty: Easy
Cooking time: 5 minutes
Serves: 1
This quick and easy cocktail recipe created by Seggiano and recipe developer Monica Patiño is bound to quench your thirst and refresh you pronto. If you don't have a cocktail shaker, use a sealable container like a mason jar!
Ingredients Method
• 1 tsp Seggiano Organic Rosé Balsamic Vinegar
• 2 oz gin
• 1/2 oz Campari Bitter
• 1 diced grapefruit
• 4 crushed juniper berries
• 8 ice cubes
• 1 fresh sprig of oregano or rosemary (optional)
Seggiano works best, but any high-quality alternative purchased from an independent retailer will suffice.
1. Place 4 ice cubes in a cocktail shaker with all the ingredients
2. Beat 10 to 15 times very hard and strain into a glass with the other 4 ice cubes
3. Decorate with a grapefruit slice, the fresh oregano sprig or rosemary and serve