Ever wondered how a Michelin-starred chef bridges the gap between Italian cuisine and high art? Angela Hartnett’s culinary journey—spanning from risotto to gnocchi—is as layered as the flavors she crafts. But here’s where it gets controversial: does her love for Italian food stem from passion, or is it a clever nod to her family ties and friendships in the opera world? Let’s dive into her latest venture and the recipes that might just change your kitchen game forever.
**The Opera Connection (Or Is It?)**
While Angela Hartnett isn’t exactly a Puccini devotee, her ties to Italian culture run deeper than you might think. Her choice of *Nessun Dorma* as a desert island disc on Radio 4 wasn’t about opera—it was a tribute to Italia 90, fueled by family stories and a friend married to a star tenor. Yet, as Cicoria opens at London’s Royal Opera House, one can’t help but wonder: is this a bold fusion of cuisine and culture, or a strategic move to capitalize on the venue’s prestige? We’ll let you decide.
**Castelfranco and Walnuts: A Bitter-Sweet Revelation**
Castelfrancho’s bitter leaves are now in season, and Hartnett’s recipe turns this humble vegetable into a showstopper. Pair it with creamy robiola (or a ricotta-mascarpone blend if you’re improvising), toasted walnuts, and a zesty dressing. But here’s the twist: the secret lies in the dressing’s balance of sherry vinegar and honey. Could this be the missing link in your salads? Try it and tell us: do walnuts truly elevate bitter greens, or is it all in the cheese pairing?
**Pumpkin Risotto: Creamy Perfection in 20 Minutes**
Risotto often feels like a labor of love, but Hartnett’s pumpkin version proves otherwise. Using carnaroli rice for its perfect texture and a charred pumpkin base, this dish marries smokiness with richness. The trick? Deglazing with white wine and adding butter at the end for that silken finish. And this is the part most people miss: the role of fried sage and walnuts as toppings. Are they essential, or just a garnish flourish? Share your take in the comments.
**Burrata with Chargrilled Grapes: Sweet Meets Smoky**
Who knew grapes could star in a savory dish? Hartnett’s burrata plate relies on charred, pickled grapes for a tangy contrast. The marinating process overnight is key, but what if you skip it? Does the flavor still hold up? We challenge you to experiment—and let us know if the mint and fennel are truly irreplaceable.
**Gnocchi with Porcini Sauce: Homemade vs. Store-Bought Debate**
While Hartnett admits store-bought gnocchi works in a pinch, purists argue nothing beats handmade. But here’s the real question: does the porcini sauce’s depth depend on dried mushrooms, or can button mushrooms do the job? The fontina-parmesan emulsion might be the unsung hero here. Dare we say it’s the secret to this dish’s soulful flavor?
**Lamb Chops with Parmesan Crust: A Nostalgic Twist**
This recipe is a love letter to Hartnett’s aunt, who likely borrowed it from Marcella Hazan’s classic. The parmesan crust adds a salty crunch, while the salsa verde cuts through the lamb’s richness. But here’s the kicker: can you swap the panko for breadcrumbs? And does the lemon zest truly enhance the anchovy-caper combo, or is it just a chef’s flourish? We’re curious to hear your experiments.
**Plum and Almond Tart: Simplicity with a Kick**
A cafe staple, this tart relies on frangipane’s nutty sweetness and plums’ seasonal brightness. But here’s where it gets spicy: should the tart be served warm or at room temperature? Hartnett’s choice of crème fraîche as a topping sparks another debate—are you Team Mascarpone or Team Crème Fraîche? Let the polls begin.
Cicoria opens September 26 at the Royal Opera House (visit rbo.org.uk to book). Whether you’re a foodie or an opera buff, one thing’s clear: Angela Hartnett isn’t just serving dishes—she’s crafting experiences. Now, tell us: do you think her recipes are genius, or are they just Italian classics repackaged? Drop your thoughts below!
