Splash: 10,000 years of Swimming by Howard Means
This is the perfect book for those that have missed their swimming fix during these past few months of lockdown. This definitive guide to swimming combines sporting anecdotes with social history and how it spans many different sectors in everyday life including fashion, architecture and public health.
Barcelona Days by Daniel Riley
At the mercy of a volcano eruption in Spain; an American couple find themselves stranded in spain. This novel investigates the notion of identities far away from home and delves beneath the surface of a relationship prior to impending nuptials.
- Wash the nettles carefully in cold water using gloves to prevent getting stung. Blanch them in boiling, well salted water until soft and just beginning to break up, approx 1 minute. Drain and press gently between your hands to squeeze out excess water. Shape 3/4s into small balls roughly the same size as an egg. Put the rest of the nettles aside and allow to cool.
- Serve both the flours into the bowl of the food processor and add the eggs, egg yolks and the balls of nettle. Using a dough hook, knead slowly allowing the dough to come together until the dough is consistently bright green and smooth. If it feels a little sticky add a little more 00 flour. Dust your work surface, halve the dough and knead each half by hand for about 3-4 mins - it should be completely pliable and smooth. Wrap each ball in wax paper and chill for an hour in fridge.
- Prepare the pasta machine, setting it on the widest setting. Scatter the work surface with flour and put each piece of pasta dough through the rollers 10 times, folding the sheet into three each time to return it to a short strip, then turn it by a quarter and push it through the rollers again. This process introduces air into the dough and stretches it to develop the texture. The pasta should feel silky. Only then reduce the setting gradually down to thin - finishing on the number one. You should have long sheets. Cut in half if you find them to long to handle. Dust the sheets with flour and while still pliable fold each sheet loosely over and over again on itself. Using a wide bladed knife cut the roll across into 1 cm wide strips. Carefully unfold the strips using both hands to lift and separate. Keep on a tray dusted with 00 flour until ready to cook.
- Place a large pot of generously salted water on to boil. Cook the tagliatelle for 1 minute, then add the remaining nettle leaves. Drain keeping 3-4 tablespoons of the pasta water. Place the retained water into a warm bowl, add the butter and salt and pepper, then add the cooked tagliatelle and nettles. Toss gently and serve immediately. Grating the ricotta salata over the top just before serving.