Rachel Roddy Bio | Wiki
Rachel Roddy is a food writer and blogger from London but is currently based in Rome. She serves as a regular contributor to The Guardian and has written for other publications such as The Financial Times, Food and Wine, Food52, The Spectator, Olive Magazine, and The Telegraph. Her first book titled Five Quarters; Recipes and Notes from a Kitchen in Rome was published in June 2105.
This book won the Andre Simon Memorial Fund food book award as well as The Guild of Food Writers First Book Award. Rachel is now working on her second book. The multi-award-winning food writer is also an actress. She is best known for movies such as NCS Manhunt and The Devil’s Arithmetic. Rachel is originally from Southampton but grew up near London. She moved to Rome in 2005 after finishing her Drama Center London training. She began her writing journey of food after moving to Rome and established her blog “Racheleats”.
Rachel Roddy Age
She was born in 1972, in Southampton, Hampshire, England. Rachel is 50 years old.
Rachel Roddy Height
She is a woman of average stature. Rachel stands at a height of 5 ft 4 in ( Approx 1.6 m).
Rachel Roddy Family
She was born to her parents in Southampton, Hampshire, England. Rachel spent most of her childhood years in London She went to Rome in 2005 after finishing her Drama Center London training. Details about her parents and siblings are not publicly available.
Rachel Roddy Husband
The 50-year-old Southampton, Hampshire, England native is now based in London. Rachel, a regular contributor to The Guardian has always been silent about her love life. The blogger does not publicly share information about her relationships or affairs. Its therefore not possible to determine her current marital status.
Rachel Roddy Guardian | The Guardian
She is an Author and Freelance Food Writer. Currently, Rachel serves as a food blogger and writer for The Guardian. She has worked for Food and Dining in Rome, Italy, United Kingdom. Her work has appeared in Internazionale, The Guardian, BBC, Eater, Financial Times, The Telegraph, Irish Times, Yahoo Canada, Vanity Fair, Yahoo Sports Canada, and Yahoo News UK, among others. Rachel dispatches weekly from her kitchen in Rome, where seasonal ingredients are worked into an everyday dish you can adapt easily and quickly.
Rachel’s Colleague At The Guardian Include:
Nesrine Malik – columnist
Alisa Valdes – writer
George Monbiot – writer
Rachel Roddy Recipes
– Goats cheese, lentil and pea salad
– Leeks vinaigrette
– Piedmontese peppers
– Sauteed spinach with mushrooms and a fried egg on toast
– Roasted red peppers with anchovies and olives
– Wild mushroom and chestnut paté
– Brandade de morue (cream of salt cod)
– Fiori di zucca (Deep fried courgette flowers)
– Bruschetta al pomodoro
– Fagioli con tonno (White beans with Tuna)
– Spinach and cougette cake ricotta with lemon and parmesan
– Celery, butter and salt
Rachel Roddy Beans
Ingredients
– 1 pound (450g) dry cannellini (or other) beans
– 3 garlic cloves, unpeeled
– 6 sage leaves (or other sturdy herbs)
– 5 tablespoons extra-virgin olive oil
– Salt
Directions
– Soak the beans in plenty of cold water for 10 hours.
– Drain and rinse the beans, then return to a large ovenproof pot or casserole with a lid.
– Cover with cold water, making sure the water comes to a good couple of fingers above the beans (1 to 2 inches, depending on how brothy you like your beans).
– Heat the oven to 335°F.
– On the stovetop, over medium-low heat, bring the beans slowly to just before the boil (they mustn’t boil), skimming away any surface foam if you like, then
– Add the whole, unpeeled cloves of garlic, sage, a good pinch of salt, and olive oil.
– Cover the pan with the lid and transfer to the oven for 1 hour and 15 minutes, or until the beans are tender and surrounded by just a little cloudy broth.
– Check the seasoning and squeeze the garlic from the skin and stir it into the broth if you wish.
– Serve alone with more olive oil on top, with sausages, or as part of a soup.
Rachel Roddy Ragu
Ingredients
– 40g butter
– 3 tbsp extra virgin olive oil
– 1 onion, finely chopped
– 1 carrot, finely chopped
– One celery stalk, finely chopped
– 50g pancetta or unsmoked bacon, diced
– 1 bay leaf
– 200g minced beef
– 200g minced pork
– 50g chicken livers (optional)
– 200ml red or white wine
– 1 tbsp tomato puree dissolved in 150ml warm water or chicken stock
– Salt and black pepper
– 150ml whole milk
– 500g fettuccine, tagliatelle or pappardelle
– 6 tbsp freshly grated parmesan
Directions
– In a large, heavy-based saucepan or deep saute pan with a lid, heat the butter and olive oil,
– add the vegetables, pancetta, and bay leaves and cook over low heat until soft and fragrant.
– Increase the heat slightly and crumble the meat into the pan.
– Cook, stirring pretty continuously until the meat has lost all of its colors and browned evenly.
– Add the wine, let it evaporate for a couple of minutes, then add the tomato.
– Simmer, uncovered, over low heat for 30 minutes, by which time the sauce should have deepened in color and have very little liquid.
– Add a good pinch of salt, lots of black pepper, and a little of milk.
– Cook slowly, covered, for another hour, every so often lifting the lid and adding the milk until it is used up.
– The sauce should be rich, and thick, with very little liquid, but not dry, so keep an eye on it.
– Warm a serving bowl. Cook the pasta in plenty of well-salted water until al dente.
– Drain the pasta, reserving some of the pasta cooking water, and tip it into the warm bowl.
– Sprinkle over half the cheese, the sauce, and a little of pasta cooking water and toss carefully, lifting the pasta from below with two spoons,
– If it seems a little dry, cautiously add more pasta cooking water, toss again and serve, passing around the rest of the grated parmesan.
Rachel Roddy Vegetable Pasta
Ingredients
– 1 large aubergine
– 1 red pepper
– 2 courgettes
– Olive or vegetable oil, for frying
– 2 large ripe tomatoes
– 4 tbsp olive oil
– 1 garlic clove, peeled and crushed
– 100g parmesan, grated
– 100g mozzarella, diced
– Ripped leaves from 1 big sprig of basil
– 500g pasta: penne, mezze maniche, fusilli
Directions
– Bring a large pan of water to a boil for the pasta.
– Dice the aubergine, pepper and courgette into 1cm cubes.
– Pour enough oil into a deep, medium-sized frying pan for it to come an inch up the sides and heat until hot.
– Working in batches, fry the diced vegetables in the oil until soft and golden, then blot on kitchen towel and keep warm. – Tip the oil from the pan.
– Plunge the tomatoes into the almost boiling water for a minute, lift out with a slotted spoon then refresh under cold water, at which point the skins should slip off.
– Roughly chop the tomatoes.
– Put the frying pan back on the heat with four tablespoons of new oil and the garlic.
– Once the garlic is fragrant, add the chopped tomatoes and cook until soft and saucy – about 10 minutes.
– Once the water is boiling, add salt, stir, then add the pasta and cook until al dente.
– After the pasta is ready, drain and tip into the tomato pan and toss.
– Tip the pasta and sauce into a large bowl.
– Add the fried vegetables, parmesan, mozzarella and ripped basil, toss thoroughly and serve.
Rachel Roddy Net Worth
She is a food writer and blogger from London. Rachel has an estimated net worth of $831,206.
How Old Is Rachel Roddy
Rachel is 50 years old. She was born in 1972, in Southampton, Hampshire, England.
Who Is Rachel Roddy
Rache is a food writer and blogger from London but is currently based in Rome. She serves as a regular contributor to The Guardian and has written for other publications such as The Financial Times.