Fettucini…

This dish was inspired from a boscaiola dish my mum used to make when I was a kid. Tonight’s version is a simple combination of garlic, spring onions, mushrooms and pancetta and of a little bit of cream. Top with parsley, fresh parmesan and serve with red wine of course. An easy pasta dish to enjoy with close friends. Buon Appetito!

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Lentil bolognese

Yes this doesn’t sound right but it tastes delicious! You could use pre-soaked lentils to reduce the cooking time or just slow cook them for an hour or so. Either way, a nice variation of one of Italy’s most famous dish… and you can keep the vegetarians happy too.

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Deep sea bream and watercress salad

I’ve been experimenting with different types of fish this year. Tonight I baked deep sea bream. It’s sitting on fried cannellini beans with red capsicum. The salad is a mixture of watercress, feta, beetroot, avacado and other goodies. A healthy and light meal with a great combo of flavours. And it’s super easy to make.

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Pumpkin & asparagus risotto

This is my favourite risotto dish. The key to risotto is not olive oil but butter. I use a mix of both as too much butter will over power the pumpkin and asparagus. Be patient with risotto. Let it cook slowly, simmering away, as you enjoy a glass of wine. Another secret ingredient is adding a splash of balsamic vinegar. This dish has everything.. risotto, fresh vegetables, parmesan cheese, olive oil, butter and wine… Italian cooking doesn’t get better!

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