Rosso revelers can now take a scrumptious slice of their favorite Italian restaurant home with the Relish North West Cookbook which they can use to re-create Rosso’s delicious recipes from the comfort of their very own kitchen.
The latest Relish cookery book is packed with mouth-watering, easy to follow recipes and beautiful photography from inside the North West’s finest restaurants and their creative kitchens, making it a delicious gift to take home this Christmas.
Rosso has made a splash across pages 276 to 285 with an introductory feature about the restaurant’s passion for fine dining and its traditional take on hospitality, followed by three step-by-step recipes from head chef Steve Hildebrandt.
Relish readers will have the opportunity to make, bake and re-create a delicious Rosso starter, main and dessert with recipes that can be made with accessible fresh local ingredients using simple straightforward methods.
The featured Rosso recipes include a traditional starter of Rambo Arrosto; a roasted turbot on potato pancake with olives and cherry tomatoes, followed by a succulent main dish of Filetto Di Manzo; a pan seared Hereford fillet of beef with rocket pesto and girolle mushroom sauté – a firm favorite taken from Rosso’s summertime menu.
“Whilst these recipes aren’t too technical, they’re still incredibly tasty and feature some fantastic ingredients that are sure to impress your guests at a dinner party!”
– Head Chef Steve Hildebrandt
Rosso’s recipe chapter closes on an indulgent note with a tantalizing dessert of Bomboloni; Italian ricotta fritters with a hot chocolate dip, finished with a sweet vanilla foam.
Inspired by Italy’s scrumptious street food, this contemporary sweet is made to share explains Steve, but “If you find you have any leftovers, be sure to enjoy them with a fresh coffee the next day.”
The Relish North West Cookbook is now available to buy at Rosso Restaurant for £20 or £26 with postage and packaging. To pick up your copy, simply pop into the restaurant or call 0161 832 1400.
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