3 Recipes to enjoy al fresco with the Positano collection
Posted By: Maxwell & Williams on 24 Sep 2018
Take a cue from our European neighbours this summer and say buongiorno to these refreshing Italian recipes from Maxwell & Williams created for the newly launched Positano collection. Surprisingly simple and nonna-approved, these dishes are perfect for al fresco dining.
Lemon and Fetta Coleslaw
- ½ head white cabbage
- ¼ head purple cabbage
- 2 spring onions, finely sliced
- 1 carrot, peeled and finely sliced
- ½ cup whole egg mayonnaise
- 1 lemon, juiced
- ½ teaspoon salt
- ½ tsp black pepper
- ½ cup (100g) feta cheese, crumbled
- Parsley, to garnish
- Using a mandolin or knife, finely shred white and purple cabbage and transfer into a large mixing bowl. Repeat step with carrot and add to cabbage along with spring onion.
- Place mayonnaise, lemon juice, salt and pepper in a small bowl and whisk until smooth. Pour over salad and using tongs, tossing gently to combine.
- Transfer salad to your Positano serving dish and top with feta and garnish with parsley.
Ravioli with Lemon butter and greens
- 500g ricotta ravioli
- 50g butter
- 2 garlic cloves, crushed
- 1 lemon, juiced and zested
- 500g baby spinach leaves, rinsed
- ¼ cup baby capers
- Parmesan, grated
- Cracked pepper
- Fresh dill, to garnish
- Fill a medium sized saucepan halfway with water and a pinch of salt. Place over high heat and bring to boil. Gently and carefully place the ravioli in the water and boil for approximately 4-5 minutes or until cooked through. Drain through a colander and set aside.
- Set a large saucepan over a high heat and melt butter. Add garlic, lemon juice, zest and capers, stir to combine and reduce heat. Stir through spinach and cook for 2 minutes or until wilted.
- Add in ravioli and gently toss to combine.
- Transfer to Positano serving platter and top with parmesan, cracked pepper, and dill.
Vanilla Panna Cotta with Citrus
- 1 cup (250ml) pouring cream
- 1 cup (250ml) full cream milk
- ¼ cup (55g) caster sugar
- 1 tsp vanilla bean paste
- 2 tsp gelatine powder
- 1 orange, segmented
- 1 grapefruit, segmented
- 1 lime, segmented
- 1 blood orange, segmented
- 4 tbsp Moscato
- 3 tbsp pistachios, chopped
- Pour cream, milk, sugar, and vanilla bean paste into a small saucepan and place over a medium heat. Using a wooden spoon, stir until sugar is dissolved and bring mixture to the boil. Remove from heat and set aside.
- Place two tablespoons of boiling water into small cup or bowl. Using a teaspoon, stir in gelatine until dissolved. Transfer into milk mixture, stirring thoroughly.
- Pour into 8.5cm Maxwell and Williams ramekins and place in fridge for 3-4 hours or until set.
- In the meantime, prepare citrus segments. Using a sharp knife, cut the bottom and top off the orange. Sit flat onto chopping board and working top to bottom, slice skin off including the white pith to expose flesh. Cut out each segment and transfer into a small bowl. Repeat steps with each citrus fruit and set aside.
- When the panna cotta has set, remove from fridge. Top with citrus segments, 1 tablespoon of Moscato and a sprinkle of pistachios before serving.