a lovely soft meander through the fields of my asparagus and crooxetti, flavoured with sprinklings of white truffle oil and a fine shave of pecorino – delicious…love the video….
asparagus and white truffle corxetti
i bought these heavenly disks from Eataly in NYC the other day wanting an excuse to eat them….soft grated pecorino falls over these discs that are only flavoured with fresh asparagus stalks, white truffle oil olive oil, pepper and salt…all to taste
keep it personal
……too simple…..too much heaven….!!!
i make this salad for Alimentari (car william and paddington streets, paddington sydney). it runs out the door. this gorgeous salad is a really pure event. nothing but, shrooms, basil, micro upland cress, parmesan powder lemon and oil….oh and my favourite. fregola. …little bombs of bliss…..
fregola with mushrooms, lemon flavours , parmesan powder, basil and cress
this recipe is ridiculously easy…….. easy and fresh food is something we love. fregola is the gorgeous of pastas. little delicate and gorgeous it is perfect for a gentle salad that is a little bit different but very fresh.
i do this by the bag of fregola.
boil i bag of fregola till al dente. rinse in cold water till cool.put in a big bowl. slice 6 large button mushrooms and 1 small onion finely into slices and drip olive oil and sprinkle salt over. heat a frypan till really hot. drop the shrooms in and turn off letting them cook but cool at the same time. don’t stir. when cool put in with the fregola with: grated lemon rind from 1 lemon and then squeeze the juice in, 1 handful baby basil leaves, 1/2 cup really fine grated parmesan, 1/2 cup extra virgin olive oil. stir and put into bowl. season op with pepper and sprinkle more parmesan some more baby basil leaves, and some upland cress.
amazing with a roast chicken or just on its own. enjoy!
Baccamotto Osteria is my favourite dining of choice in sydney. i don’t normally do reviews but i am going to have to with this one.i have been here many times now, lunch and dinner and it is still amazing. i am travelling and working at the moment and i miss my children and i miss this restaurant. well mainly the children…but anyway…..
owned by mauro marcucci and michael stevens, chef valerio boncompagni and designed by chris connell it has everything i need in an italian restaurant. made in house is the key here. gorgeous cannelloni, pickled onions, flat bread, liver puree, homemade foccaccia. plus the food is remarkably simple but cooked incredibly well. octopus tentacle has been tickled and teased so that is this single taste sensation nestled into a warm nest of potato. try giving any one anything of this dish. i have stolen most of everyone’s tart but gorgeously sweet baby onions with garlic rubbed toasts, and hoarded the proscuitto with flat bread. significantly though, i am obsessed with the pork chop with white beans. every time, and failsafe. a modest but cranking pork chop rubbed in coriander seeds, crisped up and served on warm simple beans. oh…my…god. a smart raddichhio, orange and olive salad sprayed with good olive oil and sprinkled with salt and I’m done. others have had the salmon, the lamb etc but the main stealing goes to the cannelloni with fresh ricotta and nettles. if i wasn’t so obsessed with the pork chop i would have the cannelloni but I’m too loyal and my breath quickens as it comes to the table. there was a remarkable custard tart to finish which we gave the baker a standing ovation for and my favourite, a simple washed rind goats cheese which we fought over viciously.
it is a small menu, which i love, the pasta is always perfect (the risotto with gamberi, ricotta and orange was a mind blast), they don’t serve too much bread, which i love, and it is not overcrowded and noisy, which i love. oh and the wine list is perfect, and it wasn’t expensive, ($60 per head for main, wine and cheese), which i love. Perfect dining
HOT TIP: have an aperol with prosceco and green olive to start. you will be the life of the party. i promise.
212 riley street Darlinghurst. ring to book. +612 92155140. great with big tables, drinks with the girls, or an intimate dinner. streamlined, busy, gorgeous. feels a bit new york but gorgeous dining in Sydney…..and i love that……
Farro can be sweet …….and sexy and healthy and everything in between. i make an endless amount of salads and i use faro a lot. its a good grain.
It is a derivative of wheat and is not unlike spelt or barley but has its origin in Italy. one of the finest grains it was first cultivated over 2000 years ago. it nearly vanished from production due to its strong protective husk which requires more complex dehulling and milling machinery.
farro is high in fibre, zinc and protein and is a rich source of B complex vitamins.it does contain gluten. ithas a nutty flavour and can be substitited for rice, lentils, cous cous and pasta. it love it as a risotto, a straight up grain with slow cooking, salad or just with olive oil, lemon rind, salt and pepper. yuuum!
Lorraine Russo the owner of Alimentari in Paddington Sydney has just had a gorgeous holiday in Italy and ate Farro salad all the time. we talked about it at length and to and tossed around a few ideas. She has asked me to do one for the cafe and it launched today. This is what i came up with. a really simple, fast and fresh salad that is packed with flavour and goodness. i used bio-dynamic ‘Mount Zero’ in this recipe.
a salad of farro, celery, capers, lemon, shallots, parsley, eggs, almonds and celery salt
Boil i cup farro in water for 15-20 minute after washing thoroughly. boil 2 eggs till hard. chop finely, 1/2 cup celery, 1/4 cup shallots, 1/2 cup parsley. put in bowl with faro with 1 cup toasted almond flakes, about 20 capers, some grated lemon,and 1/2 cup of olive oil mixed with white balsamic. stir gently and season with celery salt and pepper to taste. place in bowl with cut eggs and garnish with extra celery and parsley.