Siadatan - Trullo

Contents

About the Author

Since he graduated from the first intake at Jamie Olivers Fifteen, Tim Siadatan has become synonymous with bold Italian cooking. Aged twenty-three he became the youngest head chef at Fifteen (and chose to spend his one day off each week training at the iconic St John restaurant). He went on to work at Moro before opening Trullo in 2010, followed by Padella in 2016. His restaurants have garnered huge acclaim and he has notched up two Bib Gourmand awards, as well as the Evening Standard Worth Queuing For and Observer Food Monthly Best Cheap Eats for Padella.

About the Book

London restaurant Trullo, and its baby sister, Padella, are taking the food world by storm with modern Italian recipes with a British twist. Whether its a simple bowl of pasta or a full roast, chef Tim Siadatan takes the best of Italian cooking and marries it with British produce to create inventive and original dishes.

Since he burst onto the scene as the youngest head chef at Jamie Olivers Fifteen, Tim has become synonymous with bold Italian cooking. He doesnt slavishly recreate traditional dishes so much as cook food that makes you jump up and down in excitement as you smell it coming out of the oven.

His influences range from his training at St John and Moro restaurants, where he learnt the value of simple, delicious fare, to his childhood as one of six children, when eating is what brought the whole family together.

Whether you want to make something special like rolled pork with nduja and prunes, or you simply want to nail the perfect delicious, silky and unctuous pasta sauce, it is all in Trullo.

Thank you

There are a lot of people who have helped shape this book in one way or another and I feel blessed to have you all in my life.

I want to thank all my family with whom Ive spent a lifetime laughing mostly sat around a kitchen table. Especially Ma and Matt who created a happy nest for us.

All the team at Square Peg for taking a leap of faith with this book in the first place and supporting me throughout the ride; especially Rowan Yapp.

The testers who took the time to trial the recipes at home and gave me crucial feedback, particularly Sarah Rivera.

A huge thank you to Jamie Oliver for giving me a chance many moons ago and for your constant support, especially at different stages on this book.

Thank you Nigel Slater, Sam and Sam Clarke and Anna Jones for saying kind words it means a lot coming from such talent.

Fergus and Margot Henderson: I love you both so much and I treasure our times together. Fergus, I cant quite get over your foreword; its the best bit of the book!

All the incredible chefs, front of house and booze people of the London restaurant scene who make this city as delicious as it is its a constant treat to dine here.

Thanks to our community in Islington for supporting their neighbourhood restaurant and being a jolly bunch.

All the wonderful team at Trullo past and present, you do a remarkable job and work tirelessly to create a special restaurant. I feel so much gratitude towards you, especially Sam James our superstar general manager.

To the immensely talented Conor Gadd, my dear friend and head chef at Trullo your support and love is constantly felt.

Thanks to our suppliers who help source us with literally any product we could wish for, care as much as we do and work just as hard.

Sophie Missing, youre a wonderful human being. Thank you for helping me find the right words and putting them into sentences that made sense! You gave me confidence within myself to write and Ill be forever grateful for that.

Felicity Blunt knowing youre in my corner always gives me reassurance and your positivity is infectious. I love that behind your kind smile is a hard-arse who will always get whats best for me! Im glad youre on my side and look forward to our journey ahead.

Mark Evans. The man whose Jedi design skills bound this whole book together, and the only one of us who keeps his shit together! Thank you for your effort and for making this book so beautiful. Youre a seriously talented man and Ill be forever grateful to you for your dedication the force is strong in you!

Elena Heatherwick, what a beautiful soul you have. Its been memorising at times to see how you capture the world through your lens. What an honour to have you photograph my book, youve done such an exquisite job. Thank you for holding my hand every step of the way. You and your family always have a table at Timmys kitchen.

Gemma Bell and your tribe, thank you for spreading the word and bigging us up in all the right areas to all the right people. If youre after restaurant PR, there is no one better.

Lisa Helmanis and Dada Stileman, thank for giving our restaurant spaces character and making them so beautiful.

Daisy Bird, thank you for putting up with me. Youve been so supportive, encouraging and God damn useful on this book! Love you.

Jonny and Avs, thank for your incredible support and advice on so many levels. Your love and general loveliness is always felt. Also, thank you for letting me use your home to capture those wonderful images.

Teddy and Isabella, youve brought so much love and light to my life and so many peoples lives at Trullo. Thank you for being little rays of sunshine.

Alanna, you believed in Trullo before it was born! Youre an integral part of the success of Trullo and without you none of this would have been possible. Aside from that, youre family to me and I love you.

And finally Jordy. Standing shoulder to shoulder with you over the years has been one of the greatest rides of my life, thank you for all of it. Youre a constant source of inspiration and vision for us, and man you make me laugh! I feel very lucky to have such a brilliant business partner who I also have as a best friend. What an adventure its been!

Onwards and upwards..

Antipasti

When I was a kid, my gorgeous Ma first introduced me to the idea of antipasti, except that, being English, she called them snackettes. Whether we were on holiday or on weekends, or just after hours of running around playing, she would often produce a tray of pit-stop goodies to refuel us until supper.

When, years later, I first started eating in Italy, I soon realised that seasonal antipasti is pretty much everywhere there. Go to a hole in the wall for a spritz and you get served a mixed plate of olives, breadsticks and cured meats. Hang out in a trattoria, order from the counter and get a selection of crostinis, marinated anchovies and arancini. Eat at an agriturismo and an Italian mamma will bring out a selection of seasonal home-grown wilted greens tossed in olive oil from their grove, chopped chicken liver and fresh focaccia and, if youre lucky, fresh cheese made from their goats. Basically, antipasti is a style of grazing that can be the start of a big feast (and the catalyst to good times) or simply something to fill rumbling tummies between meals while having a glass or two.

At Trullo, we always recommend the idea of sharing antipasti but in England people often have it as an individual starter or singularly as a light lunch do whatever floats your boat.