Theo Randall's Asparagus Rice Frittata and Poached Chicken Salad Recipes

Theo Randall's insalata di pollo (poached chicken salad with anchovy croutons) and frittata di riso agli asparagi (asparagus and rice frittata) are two delightful recipes that capture the essence of Italian cooking. The chicken salad combines soft, juicy chicken with crisp leaves and anchovy croutons, making it a popular choice on sunny days. The frittata, based on a risotto base with asparagus, is simple to prepare and ideal for lunch or picnics.

Insalata di Pollo (Poached Chicken Salad with Anchovy Croutons)

A good salad requires attention to detail. Fresh, dry, and crisp salad leaves are essential, and a salad spinner helps achieve this. The dressing balances sweet and tangy flavors, complemented by grated parmesan. This salad serves as a main course for a lazy lunch.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4

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Ingredients

• 2 x 180g boneless, skin-on chicken breasts
• 1 leek, washed and cut into 5cm pieces
• 2 carrots, peeled and cut into 5cm pieces
• 2 celery sticks, cut into 5cm pieces
• 1 bunch each thyme and parsley stalks, tied together
• Sea salt and black pepper
• Grated parmesan, to serve

For the anchovy croutons

• 1 garlic clove
• 1 tsp sea salt
• 50g anchovy fillets in olive oil, drained
• 1 tsp white balsamic vinegar
• 4 tbsp extra-virgin olive oil
• 1 ciabatta

For the salad

• 1 fennel bulb
• 1 carrot, peeled
• 4 radishes
• 1 baby gem lettuce
• 8 mint leaves
• 50g wild rocket

For the dressing

• 1 shallot, peeled and finely sliced
• 1 tbsp white balsamic vinegar
• 1 tbsp dijon mustard
• 1 tbsp honey
• 5 tbsp extra-virgin olive oil

Method

1. Place the chicken, chopped vegetables, herb stalks, and a pinch of salt in a large saucepan of simmering water. Reduce heat, cook for 15 minutes, then remove from heat and let cool in the liquid. Once cool, lift out the chicken, remove the skin, and cut into 3cm pieces. Reserve the stock for another recipe.
2. Preheat the oven to 200C (180C fan)/400F/gas 6. For the croutons, crush the garlic and sea salt to a paste in a mortar. Add the anchovies and crush again. Mix in the white balsamic vinegar and olive oil until emulsified.
3. Cut the ciabatta into rough 3cm chunks. In a large bowl, toss the ciabatta with the anchovy sauce until well coated. Spread the pieces on a baking tray lined with greaseproof paper and bake for 10 minutes. Remove and let cool.
4. For the salad, use a mandoline to shave the fennel, carrot, and radishes. Cut the baby gem lettuce into 4cm-wide slices and place in a bowl of ice-cold water with the mint and rocket to crisp. Drain and dry in a salad spinner.
5. For the dressing, place the shallot in a small bowl with the white balsamic vinegar, a pinch each of salt and black pepper, mustard, and honey. Whisk together, then slowly whisk in the olive oil until emulsified.
6. In a large bowl, combine the chicken and all salad ingredients. Add the dressing and toss gently. Adjust seasoning with salt and pepper. Scatter the anchovy croutons on top and finish with a fine grating of parmesan before serving.

Frittata di Riso agli Asparagi (Asparagus and Rice Frittata)

This frittata is an excellent way to use leftover risotto. Planning ahead for the week can make cooking at home easier, and this dish transforms leftovers into a wonderful lunch or dinner.

Prep time: 10 minutes
Cook time: 50 minutes
Serves: 4

Ingredients

• 400g asparagus spears, tough ends snapped off
• Sea salt and black pepper
• 4 tbsp extra-virgin olive oil
• 2 celery sticks, trimmed and finely chopped
• 100g pancetta, cut into matchsticks
• 1 small white onion, peeled and finely chopped
• 150g carnaroli rice, or other risotto rice
• 5 tbsp dry white wine
• 50g unsalted butter
• 75g parmesan, grated, plus extra to serve
• 6 eggs
• Mixed Italian salad leaves, to serve

Method

1. Place the asparagus in a saucepan of boiling salted water and cook for three minutes after the water returns to a boil. Remove with a slotted spoon and let cool. Reserve 700ml of the asparagus cooking water for the risotto. Chop the cooked asparagus into 2cm pieces.
2. Heat 3 tablespoons of olive oil in a large, straight-sided saucepan over medium heat. Add the celery, pancetta, and onion, and cook for three minutes. Add the rice and cook for another three minutes until translucent. Add the wine and cook until absorbed. Gradually add the reserved hot asparagus cooking water, one ladle at a time, stirring until the rice is just covered before adding more. Continue for 10 minutes, then add another ladle of stock and check seasoning. The risotto should be wet and the rice al dente. Stir in the chopped asparagus and continue stirring until the risotto thickens.
3. Shake the pan and, when the risotto becomes emulsified, add the butter and parmesan. Stir vigorously until combined, then remove from heat, cover, and let rest for 2-3 minutes.
4. Remove the lid, adjust seasoning, and give the risotto a final stir. Spread it onto a flat dish to cool quickly.
5. Preheat the oven to 200C (180C fan)/400F/gas 6. In a large bowl, beat the eggs until homogeneous, then stir into the cooled risotto until well combined.
6. Heat the remaining tablespoon of olive oil in a large nonstick ovenproof frying pan over medium heat. Carefully add the risotto-egg mixture and gently press it flat. Transfer to the oven and cook for 10 minutes.
7. Remove from the oven and place a plate larger than the pan on top. Cover with a tea towel and flip the pan to release the frittata onto the plate. Let cool for 10 minutes, then serve on warmed plates with extra grated parmesan and a side salad of mixed Italian leaves.

These recipes are edited extracts from The Italian Table: 100 Classic Recipes Celebrating the Spirit of Italy by Theo Randall, published by Quadrille at 28 pounds. To order a copy for 25.20 pounds, visit guardianbookshop.com.