"What's that??" I hear you say..."You've never heard of Pasta Rotolo?" Ain't it funny that dishes such as lasagna and cannelloni have become so mainstream, but this wonderful dish has been hidden from pasta lovers around the foodie globe. The one (and only) time I saw this dish commercially produced was at a wedding function … Continue reading Pasta Rotolo with Warrigal Greens
For as long as I can remember, our mother has always used this recipe on her barbecued meats. It may sound monotonous, but the reality is...it marries well with all meats, including fish... and is pretty hard to beat when it comes to ease of preparation and flavour. Salmoriglio (Sarl-more-illi-oh) is a Southern Italian marinade. … Continue reading Salmoriglio
Traditionally, Saltimbocca is made using thinly sliced tender veal, topped with a sage leaf and slice of prosciutto, all coated in flour and seared in a pan. But today we experimented with this formula to see if we could still achieve the "jump in your mouth" sensation. (AKA.. saltimbocca). There is one element of the traditional dish … Continue reading Helter-Skelter Saltimbocca
Easy Slow Cooking
This is a simple recipe and one that mum remembers from the time when she was a little girl living in Southern Italy amongst the olive groves and vineyards. It was a time when ingredients and produce where simple, but full of flavour as they were allowed plenty of time to grow and mature. This recipe combines … Continue reading Southern Italian Veal Braciole
What to make with left over pasta sauce? Arancini of course!
hare & tortoise kitchen 