MAINS

BARRAMUNDI SU LETTO DI CARCIOFINI

CHEF: SAMUELE ZERBONE

Venue: Ecco Restaurant, Drummoyne NSW

Ingredients:

Pan fried Barramundi fillet from Australia Northern Territory

Sauteed Casa Gusto sundried Tomatoes

Puree of Casa Gusto quartered marinated artichokes

Finishing with Casa Gusto Extra Virgin Olive Oil 

COSTOLETTA DI MAIALE BRASATA

Chef: Samuele Zerbone

Ingredients:

Pan fried Pork chops skin-on

Sauteed Casa Gusto marinated button mushrooms with seasonal asparagus.

Casa Gusto Balsamic vinegar from Modem reduction as finish

How to make Balsamic vinegar Reduction?

Boil 500 ml of Casa Gusto Balsamic Vinegar.

A successful reduction is approximately 1/3 of the original amount. 

Stir a table spoon of butter when the vinegar reduction still hot.

CINGHIALE ALLE OLIVE

Ingredients:

200 gr Wild pork marinated in Barolo Red Wine

80 gr Casa Gusto black Olives

65 gr Casa Gusto Sundried Tomatoes

150 gr Casa Gusto Diced Tomatoes

60 ml Casa Gusto Extra Virgin Olive Oil

How to cook it:

Slice 1 shallot and toss with 1 tbl spoon of Olive Oil and fresh Thyme

Add chopped Sundried Tomatoes, black Olives the Casa Gusto and Diced Tomatoes Sauce.
Add the Wild Pork and cook for 12 minutes with the sauce.

Serve with a dash of Casa Gusto Balsamic Vinegar on top.