In an area of London that isn't exactly short of great places to eat, it can be hard to stand out in Fitzrovia. Norma certainly does, thanks to its impressive Italian menu that takes cues from Sicily – the ball to the country's boot – and the influence Moorish flavours have had on the island.
Head chef Giovann Attard serves up a menu that seems made for summer, rife with grilled seafood, juicy tomatoes and addictive plates of pasta. But, a journey to Fitzrovia for a meal is not always feasible, so we've nabbed a few recipes from Attard so that you bring Norma to your home. These three dishes are delightful on their own, or wonderful when paired together as a full meal.
Juicy charred prawns kick things off nicely with a subtle chilli kick and a punchy dose of garlic, grilled whole fish is given a refresh with an unctuous tomato sauce and braised courgettes bring a vegan-friendly dose of greenery. These recipes utilise a BBQ or grill, are full of fresh summer flavours and, crucially, aren't too complex – leaving more time for soaking up the sun. BYO bottle of crisp white wine.
Norma's grilled prawns
Take advantage of long summer nights, whip out the bbq, and get these babies grilling
Serves 2
Preparation time 10
Cooking time 6
Ingredients
8 Red Prawns (cleaned)
1 red chilli deseeded and chopped
2 cloves garlic, sliced
4 sprigs of parsley, chopped
150ml extra virgin olive oil, plus extra olive oil for cooking
1 lemon
Salt
Method
Turn on your BBQ and or a griddle pan and get it nice and hot and the oven on 180 degrees celsius
Mix the garlic, chilli, chopped parsley and olive oil and season with salt
Drizzle the prawns with olive oil and season with rock salt
Grill the prawns for 1 minute each side or until nice and charred
Place the prawns onto an oven tray and cover with the garlic and chilli dressing. Place in the oven for 4 mins or until cooked
Served with a charred grilled lemon on the side
Grilled whole fish with caper berry, olive and tomato sauce
Perhaps the most impressive way to utilise the BBQ, grilled fish gets a level up courtesy of the unctuous, umami-laden sauce in this recipe
Serves 2
Preparation time 5
Cooking time 30
Ingredients
2 monkfish tails skinned and trimmed
50g caper berries
4 garlic gloves, sliced
50g black olives, pitted
250g fresh tomato sauce
2 sprigs of parsley
Extra virgin olive oil
Method
For the monkfish, make a slit with a sharp knife in each fillet lengthwise, drizzle with olive oil and season with rock salt. Set aside.
Over medium heat in a sauce pan drizzle some olive oil and sauté the sliced garlic, caper berries and black olives, cook for a few minutes and then add the fresh tomato sauce, simmer for around 20 mins
Taste the sauce and check if it needs any salt and set aside
Pre-heat your griddle pan or your BBQ until nice and hot
Place the monkfish on the hot BBQ or griddle pan and cook for 6 mins on each side.
Serve the fish with the caper berry and olive sauce and garnish with parsley leaves and extra virgin olive oil
Braised courgettes and saffron cous cous
As courgette season gets in full swing, this recipe puts the vegetable front and centre, serving as a vegan-friendly main course or side dish
Serves 2
Preparation time 10
Cooking time 30
Ingredients
For the courgettes
4 courgettes
50g shallots, chopped
150g Fresh fennel, diced
2 red chillies, chopped
2 garlic cloves
1 tsp ground coriander seeds
1 tbsp tomato paste
200g of tomato passata sauce
50g vegan nduja
50g vegan soft cream cheese
2 sprigs dill
For the cous cous
125 ml of vegetable stock
A few strands of saffron
200g cous cous
Extra virgin olive oil
Salt
Method
For the courgettes
Cut the courgettes in half and fry in olive oil until nice and brown and then set aside
In a saucepan over a medium heat, drizzle in the olive oil and sauté the shallots
Add the chopped fennel and cook for around 5 minutes until tender
Add the ground coriander and garlic and cook for 2 for minutes
Add the tomato paste and cook further 3 minutes then add the tomato passata sauce
Place the courgettes in the sauce, season with salt and simmer for around 10 to 15 minutes depending on the size of the courgettes. Remove from the heat once the courgettes are nice and tender
Serve the courgettes with the soft vegan cheese and vegan nduja on top
For the cous cous
Bring the vegetable stock to boil and add the saffron strands. Remove from the heat and leave the saffron to infuse
In a heat-proof bowl, mix the raw cous cous with olive oil, and salt. Spread evenly across the bottom and pour over the hot stock
Cover the tray with cling film and leave for 5 minutes
Fluff with a fork and serve warm along side the courgettes
