We have opened the season with one of our most spectacular events of the year with Alfa Romeo, and what a treat it was – working at any spectacular event is always a great opportunity for the team, but this one was a very special occasion hosted at The Cotswold Airport within an empty Boeing 747 plane!
The interior of the plane has been designed for pop up events, with all the seats and interior removed and a feature glass window inserted in the side of the plane for a panoramic view of the airfield. What a great location to be hosting a car launch where Alfa Romeo can show off the new car design down the smooth runaways of the Cotswold Airport.
We prepared an Italian buffet which included a selection of colourful salads – Italian Cured Meats from Trealy Farm, Roasted Butternut Squash, Pancetta and Toasted Hazelnut Salad to Prawns with Baby Gem and Saffron Aioli, we purchase all our fresh vegetables from Bramleys who are a local Cotswold wholesale supplier. Alongside the salads were also the hot options of Braised Lamb Shoulder sourced from Jesse Smiths, Melanzane Parmigiana and Gratin of Truffle Double Cheese Orzo with Cavolo Nero, which smelt amazing whilst browning in the oven!
To finish off the feast the guests indulged in a Lemon Tart with Pine Nuts and Candied Orange, Espresso Ganache Pot with Hazelnut Praline and a selection of different types of cheese with Quince Jelly ~ delicious!
Anyone who works within the hospitality industry will know how hard it is to be surrounded by delicious smells all day long and how this is never a good thing for the old waist band. But when hosting such a great event like this, after being on your feet all day there is nothing better than sitting down with the team holding a large bowl of hot Truffle Double Cheese Orzo with Cavolo Nero and discussing the happenings of the day.
Recipe – Truffle Double Cheese Orzo with Cavolo Nero
For Six: 250g Orzo Pasta, Fine Salt, 250ml Whole Milk, 450ml Double Cream, 175g Grated Parmesan, 250g Grated Mozzarella – the hard kind, 1 ½ Tablespoon Dijon Mustard, 2 Leeks, 25g Butter, 2 Garlic Cloves, Finely Chopped, Flaky Sea Salt and Black Pepper, 75g Panko Breadcrumbs, 85g Grated Fontina, 500g Cavolo Nero, 1tbsp White Porcini Paste and Drizzle of Truffle Oil.
Bring a large pan of water to a rolling boil, add the Orzo and a fine pinch of salt and follow the packet cooking instructions, drain when al dente.
Once cooled, transfer the drained Orzo to a large missing bowl and add the milk, double cream, parmesan, half of the mozzarella and the Dijon mustard. Mix together thoroughly and leave to soak for 2 hours.
Meanwhile, prepare the leeks and finely chop, make sure they are washed thoroughly. Place a medium pan over a low heat, melt the butter and very gently sweat the leeks with garlic, add the white porcini paste and 4 large pinches of flaky sea salt and good pinch of black pepper. After about 10 minutes the leeks will have a translucent, glossy appearance. Take off heat and leave to cool, once cooled drain any lingering fluid and add to the soaked pasta.
Prepared the Cavolo Nero and slice thinly, boil in salted water until al dente and drain. Make sure there is no left-over liquid and add to the pasta. Mix the breadcrumbs with the remaining parmesan and set aside.
Pre-heat the oven to 200 degrees/ Gas mark 6. Add the grated fontina and the remaining mozzarella to the pasta and combine well. Transfer the mix to a large baking dish or six individual dishes and cover with the breadcrumbs and parmesan mix. Bake in the preheated oven till golden brown and bubbling, for 25-30minutes if using a large dish or 15-20 minutes if using individual dishes, finish with a drizzle of truffle oil and serve.