Quiz: How well do you know Pasta?

We're still doing 5 classic pastas for £5 here at Pizzeria Oregano, but which one should you go for? Well take our Pasta Shapes Quiz and find out!

Picking the Perfect Picnic Wine

Well, we’re coming to the end of picnic month here at Oregano. But that doesn’t mean that picnicking season is over – oh no – it is just beginning. Two weeks’ ago we talked to Dawn from TheSampler – a fabulous Islington wine merchant and our top choice for your alcoholic al fresco beverages. This week, we’ll be sharing Dawn’s picks for the perfect picnic wine to go with your pizza. Commence drooling…now!

1) “Passitivo” – Primitivo, Puglia, 2013

Dawn’s first choice comes - very aptly - from the same place as owner Stefano! One of Puglia’s greatest wines, Primitivo is produced using a rare winemaking technique called ‘il giro del picciolo’ which involves twisting the grape bunch stems so that no further nourishment reaches the grapes about days before picking. This causes the grapes to dry out naturally on the vine, thus concentrating the flavours. This Primitivo is a full-bodied, smooth red with an intense plum and blackcurrant nose, perfect for when you’re getting closer to nature!

2) “E Solo” – Montepulciano D’Abruzzo, 2013

A great Italian favourite, you can’t beat a good Montepulciano. The area from which this wine comes is famous for making delicious food-friendly wines and this one is no different! With flavours of cherry, blackcurrant, and plum, this easy-drinker is perfect with a plate of pasta…or a pizza!

3)“Saint Pierre Rosé Tradition” – Provence, 2014

Coming from a château which has been around since 11th century, the wine-makers from this country estate have had plenty of time to perfect this stunning Provence rosé. Pale pink, with hints of spice and white peach, and stronger strains of tropical fruits, we’d say this is your perfect summer wine, right here!

4)"Artuke Pies Negros” – Rioja, 2013

This dark, fruity Rioja from boutique producer Artuke, may seem a little heavy for a warm day, with its dark fruits, cherries, and cocoa, but this wine pairs beautifully with cheeses and cold or roasted meats, making it perfect for a picnic or BBQ.

5) "The Matador” - Garnacha, 2013 

With notes of strawberries, cherries, and raspberries, this flavoursome Spanish red packs a real palate punch, the perfect pairing for your pizza picnic. 

6)"Badoz Benoit” – Cremant du Jura Brut

And we couldn’t have a picnic wine list without including a little sparkle! This fabulous Cremant du Jura Blanc Brut is elegant and balanced, with fine bubbles, and light citrus notes – well-suited to toasting the summer season.

To buy any of these, or other perfect picnic wines – head to The Sampler on Islington’s Upper Street. And don’t forget a little food to go with your booze! Pop along to see us at Pizzeria Oregano and we’ll fix you up your perfect Italian picnic to take to one of Islington’s finest al fresco spots! Picnic perfection. 

Risotto Ai Frutti di Mare Recipe

Now, you might not know this but... IT'S SEAFOOD MONTH AT OREGANO. Ahem. So, we've decided to furnish you lovely people with a stunning seafood recipe that you can try at home! And it's a corker: Risotto Ai Frutti di Mare. Bursting with tasty seafood but truly simple to make, this refined dish will win you major points at your next dinner party/date night. 

Preparation and Cooking time - 60mins. 

Ingredients:

600ml              vegetable or fish stock

80ml                olive oil

45g                   unsalted butter

1                       small onion, chopped

250g                 Arborio rice

125ml              dry white wine

500g                 mixed seafood (preferably mussels, calamari and prawns)

65g                   chopped plum tomatoes

65g                   fresh parsley

2.5g                  chopped garlic

1 tablespoon  extra-virgin olive oil

70g                   freshly-grated Parmigiano-Reggiano (optional)

Method

1. In a small saucepan, warm the fish or vegetable stock.
2. Add the olive oil to a large saucepan, put on a low heat.
3. Add 35g of butter and the chopped onion. Sauté by stirring occasionally for about 5 minutes until onion is tender. There should be no colour or browning).
4. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any colour.
5. Add the wine and cook until almost completely absorbed. 
6. Add enough stock so it's about 1cm above the rice and bring to a simmer. 
7. Cook the risotto for about 8 minutes, stirring occasionally, until the rice has absorbed some of the liquid.
8. Add the seafood and tomatoes to the pan and stir occasionally, until the seafood is cooked and the rice is al dente (firm to the bite) for a further 6 minutes. As the rice continues to absorb the liquid, add more as needed.
9. Remove the risotto from the heat and add the parsley, garlic, olive oil, Parmigiano-Reggiano (if you're using it) and the remaining butter. Stir well to release the starches and make the risotto creamy. Season with salt and pepper and serve.

And there you have it folks! A breathtakingly sophisticated dish, which requires nothing more strenuous than stirring! Got to love it... 

An Italian Inspired Turkey Recipe

Try something a little different this festive season with an Italian inspired turkey recipe!

Serves 6

2-2½ kg/4lb 8oz-5lb 8oz turkey crown
olive oil
about 10 thin slices streaky bacon or pancetta
small rosemary sprigs
1 large onion, cut into 8 wedges
For the stuffing
4 tbsp olive oil, plus extra to drizzle
2 medium onions, chopped
3 garlic cloves, finely chopped
50g pine nuts
85g grated parmesan
6-8 slices pancetta, chopped
1 small loaf ciabatta, to give 280g/10oz breadcrumbs
4 tbsp flat-leaf parsley, chopped
1 tbsp rosemary, finely chopped
zest 1 lemon, finely grated
2 eggs, beaten
For the garlic
3 whole bulbs garlic, halved horizontally
1 lemon, cut into 6 wedges
For the gravy
4 tsp plain flour
175ml medium-sweet marsala
850ml turkey or chicken stock

1. Heat oven to 190C/170C fan/gas 5. Rinse the turkey then pat dry with kitchen paper. Weigh it to calculate the cooking time, allowing 20 mins per kg, plus 70 mins (or 90 mins when roasting a crown over 4kg). Sit the turkey on a board, very lightly rub all over with olive oil and season with pepper. 

2. Lay the pancetta or streaky bacon over the top of the turkey, slightly overlapping to cover it. Tuck the slices under the bird to secure at the bottom. Insert small rosemary sprigs haphazardly between the slices. Season with pepper. Tie the crown across in 2-3 places with butcher’s string, to hold the shape together. Put the onion wedges in the middle of a large roasting tin and sit the crown on top. Cover the turkey with a loose tent of foil, then roast following your calculated time.

3. Make the stuffing. Heat 3 tbsp of the oil in a large frying pan. Tip in the onions and garlic, and fry for 5-8 mins until softened and starting to turn golden. Push the onions to one side of the pan, then add the pine nuts and continue to fry for 1 min more, stirring the nuts until golden. Remove from the heat and cool slightly. Stir in the remaining oil, all but a small handful of the Parmesan and the remaining stuffing ingredients. Season with salt and pepper. Loosely spoon stuffing mixture (don’t pack it down) into an oiled ovenproof dish, drizzle with a little extra olive oil, sprinkle with remaining Parmesan, then lay a sheet of baking parchment on top. Set aside. Can be made 1 day ahead and chilled.

4. Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. If you are roasting potatoes put them in now. Roast the garlic. Remove the foil, place the garlic halves and lemon wedges around the turkey, then baste them and the turkey with the cooking juices. Return the tin to the oven and continue to roast for the final 30 mins. To test if cooked, pierce the fattest part of the crown with a skewer – the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.

5. Remove the turkey, garlic and lemon from the oven, transfer to a warm serving platter and rest, covered loosely with foil, for 30 mins before carving. Meanwhile, increase oven to 220C/200C fan/gas 7. Put the stuffing in the oven and bake for 20 mins, then remove the paper and bake for a further 5 mins until the stuffing is golden.

6. Make the gravy. Pour off any excess fat from the roasting tin but leave the juices and onions. Stir all the sticky bits from the bottom of the tin into the juices. Set tin over a medium heat, add the flour and cook, stirring continuously, for 2 mins. Pour in the Marsala and simmer for 2 mins. Pour in the stock, bring to the boil, then simmer for 5-10 mins or until reduced to your liking. Season with pepper if needed. Strain the gravy into a pan, warm through, then pour into a jug. Serve the turkey garnished with rosemary sprigs, surrounded with the roasted garlic and lemon, and accompanied by the gravy and stuffing.