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.
 
 
   


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