roullier | WHITE

I don't know if this pasta sauce has a name but I always refer to it as Pasta Magnozzi; after my good friend Matthew, whose mother first made it for me when I went to visit them in the Hamptons many summers ago. In a Roullier White pre-seasoned Lodge Logic pan lightly sauté some sliced courgettes. At the same time in a pasta pan bring to boil some pasta, remember to add a dash of olive oil to prevent it clumping and a little salt. When the pasta is almost ready, strain it and retain a little of the water in the pan. Into this water crumble a decent size piece of Roquefort and stir over a gentle heat until it has melted. Stir in your pasta and heat for a minute longer. Serve the pasta into individual dishes and spoon over the courgette.I prefer to use a larger bowl-shaped pasta for this recipe as it holds the sauce better; either a shell such as Conchiglioni or a bowl or ear-shaped such as Orecchiette, Conchiglie is easier to obtain and works just as well. Roullier White, 125 Lord...

With the sun threatening to put in an, albeit brief, appearance this weekend no doubt we shall all be on tenterhooks desperate to get outdoors. Sgroppino is a Venetian dessert but it also makes a delicious summer cocktail that can be mixed in seconds. Fill a glass a third full with Prosecco, add a dash of Vodka and spoon in a serving of very good quality lemon sorbet. Top with a few leaves of freshly torn mint. Add an ultra-elegant touch by serving Roullier White’s stemless crystal wine goblets by Riedel . Roullier White, 125 Lordship Lane, London SE22 8HU 020 8693 5150 http://www.roullierwhite.com/