UMBRIA DINE

UMBRIA DINE is an invitation into the feeling of a dinner well made.

Created as part of UMBRIA STAY, this recipe series with Pip Sumbak brings the campaign into the kitchen and onto the table. Rustic, warm and made to be shared, these are dishes less about performance and more about atmosphere. Because hosting, at its best, is not about doing too much. It is about creating the conditions for people to stay. The space matters. The food matters. The sound matters. Together, they create the mood.

One of my favourite ways to cook lamb. A hot fire, quality local meat and a few simple ingredients. Cook it until blushing pink, let it rest, then serve alongside my Zucchini, Lemon & White Bean Braise and crispy potatoes for a simple meal that's hard to beat.
Serves 2-4

1 rack of lamb (about 500–600g), frenched 
Good glug extra virgin olive oil 
2 garlic cloves, finely grated 
2 rosemary sprigs, leaves finely chopped 
1 small bunch thyme, leaves picked 
Zest of 1 lemon 
Sea salt 
Freshly cracked black pepper 
Lemon wedges, to serve

Light your fire and let it burn down until you have a bed of glowing coals. You're after steady, even heat rather than big flames. 

Rub the lamb with olive oil, garlic, rosemary, thyme and lemon zest. Season generously with salt flakes and  leave to come to room temperature for 20 to 30 minutes. 

Place the lamb over the hottest part of the grill and cook for 3–4 minutes per side, turning every couple of minutes to develop an even crust. If the fat starts to flare, move the lamb to a cooler part of the grill until the flames settle. 

Continue cooking until the thickest part reaches 50–52°C for medium rare. Rest for at least 10 minutes before carving. The temperature will continue to rise as it rests. 

Slice between the bones and finish with flaky salt, a drizzle of good olive oil and a generous squeeze of fresh lemon.

These are the potatoes I love serving alongside grilled lamb. We cooked ours in rendered lamb fat from the rack, but beef tallow is much easier to find and gives you the same golden, crispy finish. The trick is par-boiling first, then letting them colour slowly until deeply crisp.
Serves 4

800g kipfler potatoes 
3 tbsp beef tallow (or rendered lamb fat if you have it)
3 garlic cloves, lightly crushed 
2 rosemary sprigs 
Sea salt 
Freshly cracked black pepper

Bring a large pot of well-salted water to the boil. Add the kipfler potatoes and cook until just tender, about 15–20 minutes, depending on their size. 

Drain well and leave to steam dry for 10 minutes. Once cool enough to handle, slice each potato in half lengthways. 

Heat the beef tallow in a large cast iron pan over medium high heat. Place the potatoes cut side down in a single layer and cook without moving until deeply golden and crisp. 

Turn the potatoes and continue cooking until crisp on all sides. 

Add the garlic and rosemary for the final 2–3 minutes, tossing everything together until fragrant. Be careful not to let the garlic burn. 

Season generously with sea salt and freshly cracked black pepper, then serve immediately. 

A brothy, silky braise perfect for winter. Finish with a generous drizzle of good olive oil and fresh herbs. Maybe some buttered toast too! 
Serves 6

 Big glug good olive oil, extra to finish
 1 brown onion, finely sliced
 1 leek, finely diced 
5 garlic cloves, thinly sliced
6 anchovy fillets
1 tsp chilli flakes (optional)
1.5 kg zucchini, sliced 
2x 400g tins white beans (cannellini) 
3 cups chicken stock
Zest of 2 lemons
Juice of 1 lemon (plus more to taste)
1 bunch dill, roughly chopped
1  bunch parsley, roughly chopped
Salt + black pepper
Parmesan or pecorino (optional)

Heat the olive oil in pot. Add onion with a good pinch of salt and cook slowly until soft, sweet and collapsing.

Add garlic, anchovies and chilli flakes. Cook for a few minutes, stirring, until the anchovies melt into the oil.

Add zucchini and turn the heat up slightly. Cook until the zucchini starts collapsing and getting jammy in places.

Add white beans, chicken stock and lemon zest. Bring to a gentle simmer and cook for another 10 or so minutes until everything feels silky and the broth has slightly reduced. You want it loose but rich.

Stir through lemon juice, dill and parsley. Taste and adjust with salt, pepper and more lemon if needed.

Finish with another drizzle of good olive oil and plenty of black pepper.