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Speaker 1: So here we are in the bonus edition of with

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Speaker 1: these table four and then here with Sean, and we

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Speaker 1: are celebrating being back together again.

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Speaker 2: Have you new Year? Have you knew year? What did

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Speaker 2: you do over Christmas? I was doing my other full

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Speaker 2: time job. What would that be? Being a mother? I

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Speaker 2: was just looking forward to coming back to work. So

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Speaker 2: people do what I say.

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Speaker 1: Yeah, we always close. It's always been since the very beginning.

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Speaker 1: Why do we close so long for Christmas? When you

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Speaker 1: know a lot of restaurants do quite well over Christmas.

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Speaker 2: It's a funny thing, isn't it, Because even being in

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Speaker 2: London over Christmas, I thought where can I go and eat?

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Speaker 2: You've always had it as a family business, haven't you.

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Speaker 2: So that was really part of the kind of core

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Speaker 2: values of the business, which this year we were closed

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Speaker 2: for two and a half weeks, weren't we which was

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Speaker 2: literally like a lot a lot.

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Speaker 1: But this year there was a reason we were doing

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Speaker 1: work in the kitchenscribe it.

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Speaker 2: Because we have This year we've put a new floor

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Speaker 2: down and then we've put down a new carpet which

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Speaker 2: is bluer than blue. Bluer than blue. Yeah, yeah, I

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Speaker 2: don't know what color you call that, but it's eve

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Speaker 2: Climb blue. It's almost that blue. But yeah, let's say

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Speaker 2: that everything looks really glistening and new and special. And

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Speaker 2: most of all, we have a new wood oven.

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Speaker 1: Have you noticed any difference in cooking in it?

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Speaker 2: It took about two days to get really hot. Actually,

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Speaker 2: so the first day we came back, you couldn't get

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Speaker 2: your heat in the restaurant because it was the wood

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Speaker 2: oven must just hold so much late in the heat.

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Speaker 2: But now it's all good. But it's nice to come

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Speaker 2: back after being off and see it all looking pristine

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Speaker 2: and it feels like you've got to look after everything again,

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Speaker 2: which feels good, doesn't it. Yeah.

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Speaker 1: I came in on the night light the day flight

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Speaker 1: from New York and walked in and it just was

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Speaker 1: so glistening. It was so nice on as a cold,

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Speaker 1: gray London day to come in and see the blue carpet,

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Speaker 1: the new floor in the kitchen and the wood of it.

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Speaker 2: Yeah, so great.

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Speaker 1: Yeah, and so that's what we've invested into the restaurant,

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Speaker 1: but also food, you know that arriving I called up

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Speaker 1: and I said, what's happening in the restaurant? They said,

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Speaker 1: this person is here, that person here and guess what, Ruthie,

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Speaker 1: A gretty has arrived and I thought, wait a minute,

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Speaker 1: that's not a person. That is our favorite favorite vegetable

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Speaker 1: from Italy. So it was great to welcome Macgretty. Definitely

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Speaker 1: going to have that as soon as I Oh yeah, definitely.

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Speaker 2: Yeah. So a gretty is it's called I think it's

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Speaker 2: called monk's beard in English, but.

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Speaker 1: A gretty is the word.

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Speaker 2: Yeah, in the market you see and it's it's like

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Speaker 2: a It's like a marsh grass. Isn't that grows I

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Speaker 2: think in and around lattio. I believe in that kind

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Speaker 2: of swampy. It looks like grass, thick grass.

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Speaker 1: Thick grass. I know. Somebody asked me to describe it,

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Speaker 1: and even calling it a vegetable doesn't feel quite right.

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Speaker 2: It is so different, but it's really It comes in

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Speaker 2: in bunches, kind of cool for the chef bride, maybe

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Speaker 2: in white paper and just cut it off with the

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Speaker 2: scissors or pick it. But it tastes like minerals. It

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Speaker 2: tastes like almost almost a bit spinachy, slightly saliney. You

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Speaker 2: boil it in salted water, then you can have your

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Speaker 2: a gritty experience, can't you. Yes, So then you go

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Speaker 2: just going to decide what you want to put on it.

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Speaker 2: So you can have olive oil and lemon, which is

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Speaker 2: obviously delicious, super healthy fish or something. Or you can

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Speaker 2: have it with tomato. So sometimes you make like a

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Speaker 2: slow cooked tomato sauce and theato and makerotato which is

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Speaker 2: fried bread crumbs, which gives it texture.

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Speaker 1: It gives you the saltiness of the tomato, and then

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Speaker 1: you have the saltiness of the egrette.

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Speaker 2: Then you have the pan katata. Yeah, the crunch, which

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Speaker 2: is delicious, also served with mozzarella if you want to

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Speaker 2: put that together, it's properly heaven. Or you can have

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Speaker 2: it with botaga, which you can make of That is

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Speaker 2: probably in my top five meals. Yeah, if you like

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Speaker 2: fish row and cavia and things like that, you love

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Speaker 2: mullet row and it's dried, so you grate it finally

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Speaker 2: and dissolve it with a bit of boiling water, tiny

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Speaker 2: bit and then whisk olive oil into it. One or

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Speaker 2: two drops of lemon juice, but no more than that,

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Speaker 2: now I don't like it too. Lemonade no one drop

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Speaker 2: and black pepper. Then when you've boiled the a gritty

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Speaker 2: put it into the potaga sauce around and then you

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Speaker 2: can put it back on the heat. But if you

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Speaker 2: overheat it, it will turn into scrambled egg, a scramble

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Speaker 2: egg effect, so don't overheat it, and then put more

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Speaker 2: botaga on top. And that is delicious, isn't it.

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Speaker 1: So this is such a great way to start a meal,

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Speaker 1: you know, because you have that first and you feel

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Speaker 1: slightly virtuous that you're having something that is just a

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Speaker 1: delicious green I vary, you know. Sometimes I really love

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Speaker 1: it with tomato, depending on your mood. The other time,

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Speaker 1: when I came in, my first experience after with a

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Speaker 1: gritty after nine months or eight months, or the hell

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Speaker 1: hover long it's been, was to have it with a batarga.

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Speaker 2: Yeah, yeah, it's so good. If you want to go

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Speaker 2: all out, you're going to tell them about the you

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Speaker 2: can put I was going to say spaghetti, which is like,

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Speaker 2: that's my idea of a ready meal. You just have

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Speaker 2: your spaghetti with potaga, add a bunch of a gritty

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Speaker 2: to it, and then that is just such a good combo.

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Speaker 1: And it's also very beautiful because you see the green

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Speaker 1: sprigs intertwined with the Yeah, you know, you wouldn't want

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Speaker 1: to do with a fresh pasta, but doing with a

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Speaker 1: linguini or a beginning. And then we have the blood

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Speaker 1: if we want to think about desserts or ice creams

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Speaker 1: or sorbets, and also the special drink that we have

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Speaker 1: with proseca. To start, we have blood oranges.

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Speaker 2: Yeah, before Christmas it was really seemed to be not

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Speaker 2: getting them, but now we're January February. That's adding a

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Speaker 2: bit of color to the kind of green and brown

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Speaker 2: food that you can add a bit of blood orange

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Speaker 2: into something and can lift the plate.

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Speaker 1: And also the pannacottas to do blood orange with the

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Speaker 1: almond tart and the polenter cake and sorbet and you know, yeah,

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Speaker 1: ending your meal with blood orange sorbet. And if you're

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Speaker 1: cooking at home, it's a really easy thing to make.

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Speaker 2: Blood orange is a versatile thing. It's not just a pudding.

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Speaker 2: You can use it. Sometimes we use it with a

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Speaker 2: shaved or raw funnel salad with some blood orange and

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Speaker 2: that kind of lifts a palete so beautiful to look at.

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Speaker 1: Yeah again, and you know.

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Speaker 2: Yeah, today trying it actually as part of the fromesty.

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Speaker 2: Oh yeah good, Yeah, just one piece of blood orange

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Speaker 2: with some ridicio. Yeah.

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Speaker 1: Nice, choke and then the other exciting thing and we

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Speaker 1: can do this next week. Report back on it is

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Speaker 1: that we have trips to Huscany for olive oil in

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Speaker 1: November and we take fifteen people, and we have the

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Speaker 1: trip to Piedmonte. Today's the New Wives in Piermonte. And

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Speaker 1: then we also have a trip to Sicily. And so

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Speaker 1: the group that neither went to Tuscany or to Piermonte

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Speaker 1: are going to Sicily next week. Yeah, and that will

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Speaker 1: be an episode that we can all come back to

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Speaker 1: and see what they had and what they discovered and

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Speaker 1: what they learned. So stay tuned to Ruthy's Table.

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Speaker 2: Four for the next bonus. Thank you Sean. Thanks