ITALIAN-STYLE SIMPLICITY

Barney Desmazery has devised an easy but impressive three-course menu inspired by Italy, all of which can be prepped in advance to enjoy over the Easter weekend

-  BARNEY DESMAZERY

MENU

Smashed cannellini crostini

Spicy squid ragu with pasta & clams

Shaved fennel & rocket salad

Affogato chocolate pots

There are many things I love about weekend entertaining. Aside from the meal, it's about spending time with friends, so you don't want to be stuck in the kitchen cooking. With that in mind, I've put together a menu that, with a bit of effort a day ahead, only needs a few finishing touches on the day of serving.

The Italians do this particularly well with pasta dishes that can be elevated in small ways and scaled up for special occasions. Apart from the practical benefits, I also love to cook a menu that transports me to sunnier climes.

Barney is Good Food's skills & shows editor. He has worked as a chef in London, France and Australia and is a pro at adapting restaurant recipes to make at home. @barney desmazery goodfood

Smashed cannellini bean crostini

We've been restrained with the amount of oil we've used in this dip, but the more you add, the silkier it becomes - feel free to add a little more if you prefer.

SERVES 4 PREP 10 mins COOK 10 mins EASY V

4 tbsp olive oil, plus extra for drizzling (optional)

12 sage leaves (optional)

1 onion, finely chopped

1 garlic clove, finely chopped

1 tsp cracked black pepper

400g can cannellini beans, drained and rinsed

1/2 lemon, juiced

12 crostini or breadsticks, to serve

1 Heat half the oil in a shallow saucepan over a low-medium heat and scatter in the sage leaves, if using. Fry for 2 mins until crisp, lift onto a plate using a slotted spoon. Tip the onion into the pan and cook for 3 mins until soft, then add the garlic and cook for 1 min more. Sprinkle in the pepper and toast for 1 min, then stir in the beans. Turn off the heat. Stir in the lemon juice.