POLPO: A Venetian Cookbook (Of Sorts)

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A luscious cookbook of little known Venetian specialties from one of London's hottest restaurants, accompanied by luminous photographs. The Guardian described Russell as "a macchiato-sipping, cigarette-smoking caricature of an anxious restaurateur" For our very first Waterstones Book of the Year, we wanted a book that reflected publishing’s response to the growing threat of the internet. A book that showcased fine production standards, something beautifully-written, a volume unafraid to celebrate the niche and showcase that to a much wider audience. Turn the oven up to 240C/gas mark 9. Put the sliced onion into a roasting tin and place the pork belly on top, skin-side up. While the oven comes up to temperature, score the skin of the pork with a very sharp knife or a razor blade. You could use a clean Stanley knife from your toolbox.

The food of Florence rests on humble ingredients - not many - brought together in the rough-and-ready style of everyday cooking with flavour at its heart. Including Russell's captivating stories and insider advice, Brutto is a proudly fuss-free recipe book to use every day, wherever you are, and an joyous tribute to Italy's greatest rustic cuisine. Read more Details His business partner and friend Richard Beatty, a co-founder of Polpo and Spuntino, shared the news of Norman's death in a statement today. "It is with the greatest sadness I announce the loss of my best friend Russell Norman. After a short battle in hospital, he died surrounded by family and friends," it said. Remove the octopus from the cooking water and allow it to cool. Cut the cooked and cooled octopus into bite-sized pieces, discarding the eyes, beak and the mush inside the head. Remove the skin. Rinse the cut pieces in clean water. This stunning brand-new cookbook offers outstanding recipes from Russell Norman's acclaimed new restaurant, Trattoria Brutto, alongside an ode to one of Italy's most beloved cities, Florence, and specifically the bohemian district of Santo Spirito.Ricotta is readily available from Italian specialists and even in good supermarkets now. This dish is a joy to prepare. I don't know about you, but podding and skinning broad beans is one of my favourite kitchen pastimes. No, really, it is.

He lived in Italy for a year so that, he said, he could “learn to cook like a 90-year-old Venetian granny” for his third book, Venice: Four Seasons of Home Cooking. His latest book, Brutto: a (Simple) Florentine Cookbook, was published this month. Polpo set a fine standard for a subsequent Waterstones Book of the Year winners, and also established a precedent for us in celebrating titles that mirror our own independence and enthusiasm.In a large mixing bowl, gently combine the octopus and potatoes with the garlic, parsley and chilli flakes. Season with salt and pepper and dress with olive oil and lemon juice. Broad bean, mint and ricotta bruschette He was highly intelligent, very beautiful and just a really good man,” he said. “I have so many memories of sitting with him and our friends in tiny Venetian bars, drinking Aperol spritz and talking to the people who owned the bar after all having had a good lunch. He was a great friend to so many people.” This dish has become something of a signature at Polpo. Whenever we take it off the menu to add some seasonal variety or to trial a new dish, there is an outcry from regulars. It is a simple recipe with only three main ingredients. The sweet, hot cooking juices from the pork coat and wilt the bitter radicchio leaves, and the hazelnuts add a good crunch. A compelling combination. Norman was due to eat at the River Café on Friday night with his friend the restaurateur Ruth Rogers. She said: “Russell Norman was a friend to us all in the River Café. He made London a better city for food, inspiring and encouraging a love of Italian food. We shall miss him.”

He had a real sense of hospitality, as well as joy, intelligence, generosity and an eye for detail. He had a magpie tendency: he would take inspiration from restaurants in Italy, New York and London and bring them all together.”Core the radicchio and remove all the leaves, tearing the larger ones in half. Place in a large mixing bowl. Use the warm pork fat and juices to dress the radicchio salad with the toasted and chopped hazelnuts. After at least 30 minutes, but ideally when doubled in size, your dough is ready. Divide the dough into 12 large golf-ball-sized pieces and then roll them into thin 20cm discs. Top with the rest of your ingredients (below) and cook. If you want to use the dough later, place the balls of dough on a tray, cover with a damp cloth and leave in the fridge for up to 12 hours. Just remember to take them out 30 minutes before you're ready to use them. Finally, please don't worry about getting totally round and even bases for your pizzetta. In fact, it's much better if they are not; you'll get some lovely bubbling and occasional charring.