Mr Wright goes casual!
Out in Manchester Michelle and Mark headed to Rosso at 43 Spring Gardens, Manchester M2 2BG.
Click through for recipes that could whet your appetite
Bottle of wine 5.95 / 12.95 per person – min 2
Penne Con Tonno E Olive
Pasta tubes cooked w/ tuna, chilli, garlic, tomato & olives
Funghi Con Gamberi
Pan fried mushrooms cooked w/ garlic prawns, a touch of cream & served over a herbed crostone
Asparagi Alla Bagna Cauda
Seasonal asparagus served w/ a hot garlic & anchovy dressing
Insalata Caldo E Freddo
A mixed tomato & olive salad topped w/ grilled mozzarella cheese. Topped w/ chilli & marjoram
Hot peppered smoked mackerel served on garlic spinach
Pollo E Legumi Alla Griglia
Bar grilled chicken fillet served over grilled mixed vegetables w/ chilli oil & mixed herbs
Triglia Allo Scoglio
Fillet of red mullet topped w/ sage & parma ham. Cooked w/ a garlic & white wine butter sauce. Served over braised garden peas
Cottoletta Di Maiale
Marinated pork cutlet in chilli, garlic & cherry tomato served over a herb risotto
Parmigg Ian a Di Melanzane
Fusilli Alla Tiberio
Pasta spirals w/ smoked mozzarella. Roast peppers & fresh cream
Detailed on Restaurants of Manchester
Rio Ferdinand’s Rosso restaurant stands proudly at the top of Manchester’s prestigious King Street.
Situated in a 116-year-old Grade II listed building, the venue is well known for its excellent food, great service and buzzing atmosphere.
What better location than an old bank steeped in history and draped with beautiful stained glass windows and decadent marble domes?
With flashes of red, Rosso has transformed the building into its own.
|The a la carte menu has a wide selection of favourite dishes including pizzas, pastas, steaks and freshly prepared fish dishes.
|Some dishes are even named after the famous owner himself!
Michelle also tweeted “I keep thinking about the garlic bread with bacon n cheese I had last night!” that was back on Sunday night.
- 500g strong white bread flour
- 7g sachet/1½ tsp fast-action yeast
- 1 tsp salt
- 2 tbsp olive oil
- 1 tbsp clear honey
- 2 garlic cloves, crushed
- 25g soft butter
- 100g mature cheddar, grated
- handful thyme leaves
- Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
- Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
- Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
- Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.
- just add bacon to make it the same