Good Grub

Ripe, juicy San Marzano tomatoes, the finest, creamy mozzarella, fresh, flavoursome basil, the finest, most delicious Italian meats and a perfect, sourdough stone-baked crust – nothing quite beats the seductive flavours of a traditional, hand-stretched pizza. And now you can enjoy these delicious traditional flavours at home, thanks to the new updated and improved range of Tesco Finest pizzas, which will now feature paletta pizzas.

Now more tasty than ever before, the Tesco Finest pizza range combines the best ingredients from all over Italy to create restaurant quality pizzas, each taking their inspiration from traditional Italian recipes. As everyone knows, no matter how fantastic the topping, a good base makes a pizza. That is why Tesco Finest pizza bases are made using only the best 00-grade Italian flour and traditional Italian methods such as hand-stretching the dough before it is stone-baked to perfection. Toppings feature speciality Italian meats including Rostello ham and Salami Sardo, alongside vine ripened tomatoes, bursting with flavour, melt-in-the-mouth Italian cheeses and herbs. It’s almost like having your very own Italian pizza chef at home!

Experience the real flavours and traditions of Italy with one of the two new rectangular Tesco Finest paletta pizzas. Inspired by the Naples region of Italy, the birth place of pizzas, the Tesco Finest Four Seasons paletta is perfectly shaped for sharing and divided into four segments with tangy artichokes, garlic sautéed mushrooms, Rostello ham and Kalamata olives. If you know what good speciality meats taste like, you will delight in the high quality traditional Italian flavours on the Tesco Finest Rostello Ham, Salami Sardo & Salciccia Salami palletta pizza – a must for pizza connoisseurs.

Impress your friends with the perfect-to-share, large Tesco Finest pizzas. With four gourmet combinations to choose from and their moreish stone-baked sourdough bases, there’s bound to be a scuffle for the last slice. Choose from: Finest Salami Napoli Picante and Roquito Red Chilli pizza, Finest Rostello Ham, Garlic Sautéed Mushrooms and Italian Mascarpone pizza with a creamy white sauce, Finest Tomato, Mozzarella and Basil pizza with a delicious pesto drizzle, and Finest Smoked Garlic Portobello and Porcini Mushroom pizza. And just perfect for those cosy nights in with your favourite film, are everyone’s favourite Tesco Finest medium pizzas: Finest Margarita and Finest Chilli Chicken, Spinach and Roquito Peppers pizza.

The new Tesco Finest pizza range is available in Tesco stores from August 9^th 2010. Finest palettas and large pizzas are priced at £4.50 each, whilst the medium pizzas are priced at £4.00.

Tags: Italian, pizza, stonebake, Tesco

Olive oil specialist Filippo Berio has put together this gorgeous dish that’s perfect for the cooler evenings.

Italian Butterfly Lamb
Serves 6-8
Preparation time: 20 minutes, plus overnight marinating
Cooking time: 40 minutes, plus 15 minutes standing

1 leg of lamb, approx 1.8 kg/4lb, boned
3 large sweet onions
Filippo Berio Olive Oil
Sun-Dried Tomato and Balsamic Vinegar Marinade:
120ml/8 tbsp Filippo Berio Olive Oil
3 garlic cloves, crushed
4 tbsp sun-dried tomato paste
4 tsp dried oregano
5 tbsp balsamic vinegar
1 tsp salt

Method:

1. Open out the boned leg of lamb, discard excess fat, and cut through the centre slightly so the meat can be laid out in a long flat piece. Put into a large dish.

2. Mix the marinade, and pour over the lamb, turning it so it is covered all over. Cover and refrigerate overnight.

3. Bring the lamb to room temperature before cooking. Peel and thickly slice the
onions, brush with oil on both sides.

4. Place the lamb on a medium hot barbecue, and cook for 20 minutes each side. Transfer the lamb to a carving board, cover with foil and stand for 15 minutes before carving.

5. Meanwhile, cook the onion slices on the barbecue and serve with the lamb.

Cook’s tip: Ask the butcher to bone the lamb or buy a joint that has been boned and rolled, then remove string and unroll.

www.filippoberio.co.uk/recipes

Tags: autumn, Filippo Berio, Italian, lamb, October, olive oil, recipe