I wrote here in September and in the Press about Parparellu when they celebrated a year of their opening.
Parparellu has become an iconic landmark for those visiting London. Centrally situated in fashionable London’s Fulham Road, it is what the Bunch of Grapes in Knightsbridge used to be in the 80s, a sanctuary, a whiff of familiarity, an escape from the London buzz… it is like coming home, a home away from home. And Joe waits, greets and warmly welcomes.
Joe and his niece Steph tell me that the run up to Christmas was extremely busy with many people visiting over the last couple of months on London shopping trips. The most popular item has been the local street food known as pastizzi and Joe has also stocked up on jars of preserved capers and olives and a variety of jams and marmalades made from the island’s fruit.
And as I said in September, especially to you in the USA, you love the photos, you adore my food and if you are in London and you cannot manage a short flight to come and visit me !! drop in and say hi to Joe who will welcome you and give you a taste of the island’s warmth.
And as I chatted with Joe and his niece Steph, I also found out that pasta with local sausage is the most popular dish at the moment. So i am cooking this pasta dish for supper today and here is my recipe that everyone who has tried loves… It takes under 10 minutes to prepare and if you have no access to these heavenly sausages oozing with flavor, the pasta is just as delicious using a continental type sausage such as Toulouse .
And tonight on a peaceful little island far away from the London bustle, as we sit around our kitchen table for supper I will be thinking of Joe.
You will need :
Penne, allow 75 to 120g per portion depending on appetites, I use Oggipasta.
Continental Sausages, allow 1 per person, skin removed chopped up
Cherry tomatoes, allow 5 to 8 per person, cut into quarters
Arugula, according to your preference, I used about 10 leaves per person, torn up not chopped
Whole dried chilis, allow 1 per 2 portions, cut up
Dried Oregano, allow 1/4 teaspoon for 2 portions
Dried flaked garlic, allow two flakes per portion, chopped up
1 spoon light single cream per two portions
6 spoons white or rose wine per two portions
Freshly Ground Pepper
Drizzle of olive oil
Freshly grated Gran Padano
Cook the pasta in plenty salted water, and follow the cooking time instructions on your pack.
In a saucepan, heat up a touch of olive oil and cook the sauce eat on gentle heat until browned together with the garlic flakes.
Add the chili, oregano and cook further.
Add the wine, cook and reduce.
Add the single light cream, just a touch, the dish should not appear creamy and cook further.
Season with sea salt and freshly ground pepper.
Drain the pasta.
Add the sauce and mix with the pasta.
Add the cherry tomatoes and arugula
Plate the pasta and top with a fresh light grating of Gran Padano.
And a few months ago, I adapted a nearly oil free version of Eggplant Parmigiana which is another of Parparellu’s popular dishes.
And here is Parparellu’s recipe in the Independent .