Bridge Magazine - Part 1
OUR HOME, YOUR LONDON FROM DOUGLAS
OUR HOME, YOUR LONDON FROM DOUGLAS
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WORDS NANCY ALSOP ILLUSTRATION GEORGINA LUCK<br />
SMAll<br />
ScalE<br />
BIG FLAVOURS ON A LITTLE PLATE – A RUSTIC SEAFOOD TASTER FROM<br />
POLPETTO’S HEAD CHEF FLORENCE kNIGHT<br />
Florence Knight is rarely mentioned without<br />
some reference to her age (she’s just 26). But<br />
then, given that Russell Norman appointed<br />
her to run the show at the achingly cool<br />
Venetian bàcaro-inspired Polpetto back in<br />
2010, and that she has both a cookery book<br />
and television work in the offing, it’s hardly<br />
surprising her precocious rise should have<br />
been duly noted, or that she should have been<br />
named one of Zagat’s “30 under 30” stars.<br />
CLams, CanneLLini Beans and WiLd GaRLiC<br />
We can’t get enough of the ex-fashion<br />
student’s palpable enthusiasm, or her exquisite<br />
small plates, which have been the mainstay of<br />
her ascent through the culinary ranks.<br />
Take, for example, this exemplary clam,<br />
cannellini bean and wild garlic number; hearty<br />
and full of flavour, it sums up her approach<br />
to cooking, which is all about simple food<br />
that packs a serious taste punch. Summer<br />
on a (small) plate.<br />
inGRedienTs<br />
FOOD<br />
(Serves 4)<br />
500g clams<br />
one clove of garlic, peeled<br />
and sliced<br />
one red chilli, deseeded<br />
and diced<br />
2 tbsp extra virgin olive oil<br />
1 x 400g tin of cannellini beans<br />
(drained and rinsed)<br />
75ml of white wine<br />
a handful of wild garlic<br />
meThOd<br />
1. Place a large wide pan with a<br />
lid over a medium heat and pour<br />
in the oil.<br />
2. As it warms up, add the garlic<br />
and chilli to the hot oil. Cook for a<br />
minute to infuse the oil.<br />
3. Next, turn up the heat and add<br />
the clams before pouring over<br />
the white wine. Quickly place<br />
the lid on the pan and return to<br />
a medium heat for two minutes,<br />
shaking the pan occasionally.<br />
4. Stir through the beans and<br />
let the pot simmer until they are<br />
warmed through. Fold through<br />
the wild garlic, popping the lid<br />
back on for a minute until the<br />
leaves have wilted a little and the<br />
last of the clams has opened.<br />
5. Discard clams that haven’t<br />
opened. To serve, divide the<br />
clams between shallow bowls<br />
and pour over a dribble of olive<br />
oil. Serve with crusty bread.<br />
BRIdGE MAGAZINE 39
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