RECIPE
FRANCK PONTAIS
Let our French chef cook
pictures ANDREW FLORIDES, WWW.ANDREWFLORIDES.CO.UK words FRANCK PONTAIS, WWW.FRANCKPONTAIS.COM
for your private dinner parties, and for those who really enjoy cooking, he also offers master classes, for all abilities, in your own home. More information is available at www.franckpontais.com
N O ST I N G S AT TA C H E D sE RV E s 4
Ingredients 500g young and fresh nettles 1 medium onion 30g unsalted butter 200g King Edward potatoes 150ml crème fraîche 1l vegetable stock or water 2 pinches of table salt 1 pinch of ground white pepper 4 slices dried cured coppa (Italian sausage)
nettle soup with crispy italian sausage THIS MONTH OUR FRENCH CHEF FRANCK PONTAIS SERVES UP A WILD SOUP FULL OF QUALITY
METhoD 1. Peel and finely slice the onion. 2. Sweat it in the butter in a pan on a medium heat. 3. Wash the nettles in cold water and add them to the onions. 4. Peel and dice the potatoes and add to the nettle mixture. 5. Cook for five minutes and then add the vegetable stock. 6. Bring to boil and leave to cook for
15 minutes. 7. Meanwhile, lay the slice of coppa on a baking paper and cook in an oven at 220°C for eight minutes. 8. Once cooked, lay on tissue paper to remove the excess fat. 9. Mix the soup with a hand blender and season to taste. 10. Serve hot with a drizzle of crème fraÎche and the dried slice of cooked coppa. placesandfaces.co.uk | october 2013
63