Nife is Life got in touch with me recently and asked if they could send me some produce from their online Italian deli. After a quick peruse of their site I was keen to try out some of their goodies so when a big box of meats, cheeses, fresh Italian tomatoes and other delicacies arrived the next day I got stuck straight in.
Having raided my mum's veg patch that weekend, the first thing I made was a huge bag of spinach, walnut and pecorino "pesto". Using this as my base I did a "pesto" pasta topped with a huge creamy burrata on night one, then a spelt base pizza with "pesto", fresh mozzarella and Italian tomatoes on night two. Recipes below....
SPINACH PESTO
Large bag of spinach leaves - I used the long leaf spinach from mum's garden but any spinach will do!
Small handful of walnuts
Small handful of grated pecorino
Big glug of really good olive oil
Pepper
Put all the ingredients in a blender and whizz together. Taste and add more pecorino and pepper as needed, and add enough oil so that you get a good pesto like consistency. When it's to your liking pop into a jar, add a layer of oil and it will keep for a week or so in the fridge.
For the pasta, I cooked up some penne, stirred it in with the pesto and a bit of the cooking water, then topped it with torn up, creamy as you get burrata.
SPELT PIZZA
The next night was pizza night. I used Anna Jones's quick, no rise, frying pan pizza dough recipe for the pizza base.
For 1 pizza, to serve 2
150g spelt flour - I used wholemeal as that's what I had at home!
Half tsp baking powder
75ml tepid water
Salt
Half tbsp olive oil
Homemade spinach pesto, as above
Ball of mozzarella, sliced
Handful cherry tomatoes, halved
Preheat the oven to 200C. Add all the ingredients to your magimix or food processor and pulse until they form a ball. Put a large frying pan (preferably with a metal handle, or wrap the handle in foil) on a medium to high heat. Roll the dough out to pan size, drizzle a little oil in the pan then carefully place the dough in the pan. While the base is cooking, add the the toppings - a big smear of pesto, a scattering of tomatoes and slices of creamy mozzarella, then put the whole thing in the oven for around 8 minutes or until the dough is crisp and the cheese is melting. Such a delicious and quick way to do homemade pizza.
Having raided my mum's veg patch that weekend, the first thing I made was a huge bag of spinach, walnut and pecorino "pesto". Using this as my base I did a "pesto" pasta topped with a huge creamy burrata on night one, then a spelt base pizza with "pesto", fresh mozzarella and Italian tomatoes on night two. Recipes below....
SPINACH PESTO
Large bag of spinach leaves - I used the long leaf spinach from mum's garden but any spinach will do!
Small handful of walnuts
Small handful of grated pecorino
Big glug of really good olive oil
Pepper
Put all the ingredients in a blender and whizz together. Taste and add more pecorino and pepper as needed, and add enough oil so that you get a good pesto like consistency. When it's to your liking pop into a jar, add a layer of oil and it will keep for a week or so in the fridge.
For the pasta, I cooked up some penne, stirred it in with the pesto and a bit of the cooking water, then topped it with torn up, creamy as you get burrata.
The next night was pizza night. I used Anna Jones's quick, no rise, frying pan pizza dough recipe for the pizza base.
For 1 pizza, to serve 2
150g spelt flour - I used wholemeal as that's what I had at home!
Half tsp baking powder
75ml tepid water
Salt
Half tbsp olive oil
Homemade spinach pesto, as above
Ball of mozzarella, sliced
Handful cherry tomatoes, halved
Preheat the oven to 200C. Add all the ingredients to your magimix or food processor and pulse until they form a ball. Put a large frying pan (preferably with a metal handle, or wrap the handle in foil) on a medium to high heat. Roll the dough out to pan size, drizzle a little oil in the pan then carefully place the dough in the pan. While the base is cooking, add the the toppings - a big smear of pesto, a scattering of tomatoes and slices of creamy mozzarella, then put the whole thing in the oven for around 8 minutes or until the dough is crisp and the cheese is melting. Such a delicious and quick way to do homemade pizza.
Nife is Life have a huge range of fresh and dry produce, drinks, olive oils and "ready meals". They also sent me an octopus and caper salad, drenched in amazing olive oil, that was divine. With same day delivery in London, and next day round the UK, they're definitely work checking out for your fix of Italian deliciousness.
Thank you for sharing! Seems like a great products! The pizza looks so good!
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