Ruth Rogers

Jun 20, 2024 | bonappetit.com | Rose Gray |Ruth Rogers

There’s some built-in decision-making in this mostly classic bruschetta recipe from London’s iconic River Cafe. Will you go for French bread or Italian bread? Will you grill it or toast it? Follow your heart’s desire (because any combination is equally delicious), and you’ll be rewarded with crispy, garlic-slicked slices of bread topped with diced tomatoes that have soaked in buckets of flavor from marinating in red wine vinegar and extra-virgin olive oil.

May 27, 2023 | telegraph.co.uk | Ruth Rogers

This recipe reminds me of when Rose (Gray, my River Café co-founder) and I were starting the restaurant. It was just the two of us. We wanted to cook the food that people ate in Italy. I remember being in Amalfi in southern Italy and I called her. The pasta you always think of with the Amalfi coast is zucchini (courgette) pasta. I told her this was what I’d just eaten and I described the way they cook the zucchini for such a long time that it almost becomes a sauce.

May 27, 2023 | ca.sports.yahoo.com | Ruth Rogers

Read full articleThe pasta you always think of with the Amalfi coast is zucchini - Haarala HamiltonThis recipe reminds me of when Rose (Gray, my River Café co-founder) and I were starting the restaurant. It was just the two of us. We wanted to cook the food that people ate in Italy. I remember being in Amalfi in southern Italy and I called her. The pasta you always think of with the Amalfi coast is zucchini (courgette) pasta.