Perfect panna cotta and parmesan salad: everything I’m cooking before my Sicilian getaway

In this week’s Feast newsletter: Before I head to Italy for a last hit of summer sunshine, I’m getting into the mood with bucatini by a master and a Sicilian spread that is a true autumn feast

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As you read this, I will likely be in the throes of packing my suitcase for a much-needed escape to Italy (Sicily, to be precise). A hit of vitamin D before the summer wardrobe is put away for another year, and I am ready to fully embrace autumn and winter hermit mode. I’ve always felt that September is the perfect time to escape to the Mediterranean for a last-minute injection of sun and, in this instance, to indulge in pasta, gelato and a healthy side of aperitivo. I cannot wait.

Because I have to cook a million meals before I go, I have prepared the family Rachel Roddy’s chicken thighs with cherry tomatoes and a green bean, lettuce and parmesan salad for a meal I know they all will devour. I’ve also made Felicity Cloake’s raspberry panna cotta with the haul we harvested from our local pick-your-own farm, a recipe she confirms also works with overripe or crushed berries that aren’t quite in top shape. There is also a tub of Rachel’s courgette, goat’s cheese and lemon risotto in the fridge, because we nabbed a couple of courgettes at the farm, too. That should keep my household going for a bit.

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