by Nick Risidi, of Amici Ristorante in East Parade, Keighley, who revisits his Italian roots for another taste of the Mediterranean

WHILE we may only be at the start of a new year, we are officially one month into winter.

For those who are not fans of the colder months, hopefully spring will be here before you know it, but for others who love our coldest season it’s a chance to make the most of feeling warm and cosy – and eating warming meals for a little longer.

That’s the best thing about hearty winter dishes; whether you love or hate the season, you can use the delicious warm food to counteract the cold, or you can simply just enjoy it from the warmth of your dining room as you admire the wintertime scenes outside.

Italy is a country where people are keen to make the most of their seasons. This is especially true when it comes to eating, but with so many delicious seasonal foods to cycle through, who could blame them?

The best thing about seasonal eating is that it ensures you get the ingredients when they are at their best, so you will always be enjoying the finest foods.

Cuisine is exceptional during all seasons in Italy but winter truly is one of the finest.

There are many ingredients that are popular at this time of year. Polenta, for example, is used in several warming dishes. Polenta is a staple all year round in Italy but is a great addition to many winter dishes. It is made from ground cornmeal, and isn’t unlike porridge when it’s cooked. Mixed with cheese and serving it as a bed to dishes like beef ragu, it’s a delicious dish to warm-up with when it’s cold out.

Another popular dish is cassoeula. It is a rather elaborate dish consisting of Savoy cabbage and different types of pork. As the story goes it was St Anthony Abbot (known as protector of domestic animals) who declared January 17 the last day to slaughter pigs, so that day chefs would use up all of the parts of the pig that couldn’t be preserved, and cassoeula was the dish to do it with. These days, however, it is more traditional to enjoy cassoeula (usually with polenta and ideally with a glass of red wine) after the first frost of the season, when cabbage is at its softest.

For my recipe this month I’m sharing with you something much simpler, and something more frequently enjoyed in this country. Pasta always goes down a treat when it’s cold outside. Soup is another classic winter warmer. Well, the Italians have a fantastic way of combining the two – pasta in brodo. This is a recipe for making your own.

RECIPE

PASTA IN BRODO

Serves 4

Ingredients:

250g dried pasta

1 tbsp olive oil

2 onions, finely chopped

2 carrots, diced

2 yellow peppers, chopped

600ml vegetable stock

2 heaped tsp dried oregano

4 cabbage leaves, chopped

100g edamame beans

4 tsp pesto

Parmesan cheese for serving

Salt and black pepper to taste

Method:

1. For this recipe you can use any kind of dried pasta (top tip: this recipe is a great way to use-up leftover or broken-up pieces of pasta). Any pasta pieces will work but long pastas will need to be broken-up before cooking. Bring a pan of salted water to the boil. Once boiling add the pasta to the pan and cook in accordance with the time stated on the packet.

2. While your pasta is cooking

add the olive oil to the pan. Finely chop your onion and add to the pan. Next, chop the yellow peppers and add to the pan. Finally, chop and

dice the carrots and add those to

the pan. Cook over a medium

heat, stirring regularly, for five minutes, until the contents start to brown.

3. Prepare 600ml of vegetable stock. In a pan combine the

stock with the oregano and bring to the boil. Once boiling reduce the heat and add the edamame beans and the chopped cabbage.

Bring back to the boil gently and cook for two minutes, stirring regularly.

4. Drain the pasta and add to the pan with the stock. Bring the contents of the pan to the boil again before removing from the heat.

5. To serve your pasta, divide the contents of the pan between four bowls. Add a tablespoon of pesto to each bowl, season with salt

and black pepper, and finally top off with a sprinkling of parmesan (or a vegetarian/vegan alternative).