Maria G's recipes
Inspired by Robin Gill’s time working in southern Italy, Maria G’s flavours will transport you from west London to a sleepy Italian fishing village, one bite at a time
Tucked away within a sleek new housing development in Kensington, Maria G’s is testament to chef Robin Gill’s love of Italy. He and executive chef Aaron Potter have created a menu of classics: perfectly cooked fish, such as line-caught pollock and sea bass crudo; pasta made daily; and delicate touches, such as freshly picked herbs in bar snacks like sage and anchovy fritti. All this, plus expertly made cocktails. Look out for the new Maria G’s – a lovely spot by the Thames, with an outdoor terrace featuring a retractable roof – opening in Fulham in November 2022. Its menu will include a special shellfish platter and sharing pans of pasta for the whole table. mariags.co.uk
Bigger, juicier and more fragrant than your average supermarket lemon, there’s a reason this variety from Italy’s Amalfi coast is so prized. Because the acidity is more balanced, they can be eaten almost like an orange, though they’re less lip-puckering when used in pasta or a rich lemon curd. Even better – and if you fancy a kitchen project – try making limoncello with them.
Italian for broth, this long-simmered stock is typically made using meat bones, vegetables and herbs. The long cook time is worth it in the end, as the flavours infuse the broth, packing plenty of depth and body. Freeze what you don’t use. If you really don’t have the time, substitute with a good-quality bone broth.
Amaro is very popular in Italy, with Santoni itself hailing from Tuscany. A modernised amaro, its unique, patented vacuum distillation makes the botanicals bright and fresh. Follow Maria G’s head bartender Emanuel Ferris-Hue’s advice and enjoy it with tropical flavours such as passion fruit, or over ice with an orange slice.
Anchovies can be divisive but as fans of the salty little fish will know, it doesn’t get much better than the Cantabrian variety. Sourced in northern Spain, they’re loved for their meatiness, melt-in-the-mouth texture and deep umami flavour. Use them to add depth to sauces and vinaigrettes. Or, if you’re really a fan, eat them straight from the tin.
Maria G's recipes
Sage and anchovy fritti
Anchovies are sandwiched between sage leaves and fried to make crisp little bites that are perfect snacks or nibbles to serve with drinks. Don’t be quick to chuck the oil from the anchovies – you can save it for another dish in the week.
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Venison tortellini in brodo
This recipe will leave you with left-over pasta dough, and it’s best not to re-roll this to make more tortellini, as they will be dry. Instead, use it to make rough pasta scraps such as maltagliati – ideal covered in homemade pasta sauce.
Set chocolate mousse
This rich and silky chocolate orange mousse is finished with caramelised orange segments, so it looks as impressive as it tastes.
Paper plane cocktail
This four-ingredient cocktail features bourbon and amaro, which is a bitter-sweet herbal liqueur, making it a great digestif.
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