Prezzo (Euston): The food was nice. The service was pants. 🙃
A couple of days ago we went to watch War of the Workd in theatre, it was brilliant!
Whilst there we wanted a niche little place to eat and we happened to stumble across the cute little Italian/Mediterranean place.
It was tiny, gally style with maybe the capacity to sit 30 people (although there was another equally sized room downstairs) and had a real rustic feel to it. The staff were friendly and prompt.
I opted for a duck pasta and Jones chose the special, monkfish risotto. My pasta was delightful, a thick, seemingly homemade pasta with a delicately flavoured creamy sauce which really let the strength of the duck come through. I can’t speak for Gav but there was a clean plate!
With a bottle of Chardonnay our bill came to £60, not bad for two in London.
If your around, pop in!
A Friday night fast fix was required last night and so I opted for a spaghetti carbonara.
Gavin happens to love creamy pasta dishes and so I was on to a winner before I even started!
As you would expect from a carbonara it took very little time to prepare and cook. The only slight problem I had was that I added the eggy cream mix whilst the pan was too hot and so the eggs scrambled slightly, regardless of this it was a tasty, creamy, sweet dish.
*Taken from the pasta cook book.
Last night we had a naughty night indeed (well I say that, but half of this is actually still in the fridge so we weren’t all that bad!)
This large gem is a recipe courtesy of our little friend Pintrest
Despite its rather awe inspiring appearance this dish is actually very simplistic and requires only a little “building” before popping in the oven for 20-30 minutes.
Its also a dish which could be very easily modified in regards to the filling. On this instance I stayed true to the recipe requirements but in the future I quite fancy the idea of a Mexican version…..oh NOM!
This resulted in being a terribly indulgent meal, meaty, cheesy and lovingly spicy! The only critiques I have is that it was a tad dry, but that’s no real issue as it was an excuse to get out the dips! It was also really rather stodgy and portion restriction was quite seriously required!
It requires: Puff pastry, mixed continental meats, a light cheese such as Gouda and some hot chillies.
Simply: Cut the pastry sheets in to rectangles, layer as the picture displays, add the ingredients, wrap and cook for 20 – 30 minutes at 180 degrees.