Spaghetti for 2 — Spaghetti aglio olio peperoncino & prawns
INGREDIENTS Ingredients for 2 170 De Cecco spaghetti 2 Cloves of garlic thinly sliced 3 Dried red chilli 4 Tablespoons of chopped Italian parsley 8 King prawns shelled and deveined METHOD Cook the spaghetti in a large pot of salted boiling water In a large pan, gently fry the garlic…
Pomegranate Americano (non-alcoholic)
INGREDIENTS Pomegranate juice Soda Ice Angostura bitters or your favourite orange bitters METHOD Fill a glass with ice and pour over 60-80ml pomegranate juice Add a splash of soda and 4-6 dashes of either Angostura bitters or your favourite orange bitters. Stir and serve garnished with a slice of orange!…
Gnocchi De Cecco with tomato, smoked scamorza and rosemary
INGREDIENTS For 4 people 2 Packets of De Cecco potato gnocchi 2 Cloves of garlic 1 Large tomato 200g Smoked scamorza 1 Tablespoon of chopped fresh rosemary METHOD Wash and cut the tomato (scoop the seeds out) in 3cm long strips Heat 2 tablespoons of extra-virgin olive oil in a…
Pandoro and butter pudding
Many prefer Pandoro the classical way, straight from the box with a sprinkle of icing sugar. But don’t forget Pandoro is very versatile! and can be made into some beautiful, delicious desserts! INGREDIENTS 700g of Pandoro cut into 1cm thick slices 50ml Dry Marsala 50ml Rum 600ml Milk 600ml Thickened…
ORECCHIETTE DE CECCO with tomato, basil and ricotta
Watch our Trattoria chef show you how to make this simple and tasty dish using our secret tomato sauce!
Ravioli Bertagni buffalo mozzarella with smoked eggplant, cherry tomato & marjoram
INGREDIENTS For 2 people 1 Packet of Bertagni ravioli buffalo mozzarella 1 Large eggplant 1 Clove of garlic 1/2 Cup of fresh marjoram leaves 10 Ripe cherry tomatoes cut in halves Salt and white pepper to season Extra virgin olive oil Parmigiano Reggiano grated to garnish METHOD If you have…
My best Prosciutto Cotto sandwich / w Head Chef Gab
INGREDIENTS Crescenza cheese Prosciutto Cotto Roasted pepper Iceberg Lettuce Bread of your choice / I prefer a dense variety like San Fran sour dough. METHOD Roast 1 red capsicum in a live frame and peel away the burned skin. Open the capsicum, discard the seeds and tap it dry with…